Breakfast at lake Mývatn (Iceland) by Les carnets de traverse

Breakfast at lake Mývatn (Iceland) by Les carnets de traverse

Cet été en Islande, au lac Mývatn (littérallement, “le lac des mouches” à cause du nombre d’insectes) nous sommes passés par une jolie pension à la ferme, la Dimmuborgir Guesthouse, bien accrochée à son champ de lave tout autour.

Au petit déj, en plus des classiques jambon-fromage-confiture, une belle assiette de truites saumonées fumées estampillée “maison”. Tentant… Cela se mange sur une tranche de pain noir (mmm… maison aussi) avec un peu de beurre. Et c’est un régal. Un peu fort pour les estomacs sensibles peut-être, surtout le matin, mais qu’importe ! Le mien est à toute épreuve.

This summer in Iceland, at Mývatn lake (littérally, “the flyes lake” because of the amount of insects) we stopped by a lovely pension in a farm, the Dimmuborgir Guesthouse, attached to a field of lava which is all around.

For breakfast, on top of the usual ham-cheese-jam, a nice plate of smoked trouts with a “homemade” label. Tempting… You eat it on a slice of black bread (yummy… homemade as well) with some butter. And it is delicious. A bit strong maybe for sensitive stomacks, especially in the morning, but whatever ! Mine resists to everything.

© Julie Sarperi

C’est tellement bon que je ne peux m’empêcher de demander à visiter le fumoir… Nous suivons un jeune homme tout au fond de la ferme, on enjambe un tas de matériel de pêche, et là, une petite porte, qu’il ouvre. A l’intérieur des dizaines de filets de truites et de maquereaux sont suspendus. Les truites, ils les vendent aux restaurants islandais, jusqu’à Reykjavik ! Une fois même, quelqu’un est venu du Vatican pour en prendre 10kg ! Les maquereaux, non ça, ils les gardent pour eux.

Faire du poisson fumé demande beaucoup d’expérience car chaque étape doit être surveillée de près, et beaucoup d’éléments sont à prendre en compte, notamment la météo. Il y a d’abord 1 jour de salage (il y a une grosse caisse de gros sel sur le côté), puis 1 à 2 jours de séchage (accéléré par un ventilateur), enfin deux jours de fumage dans la toute petite pièce d’à côté, qui est le fumoir à proprement parler. Il y a là un épais tapis de cendres. Il appelle cela un “feu froid”, et c’est à base de tourbe et de cendres volcaniques. Ils parviennent ainsi à maintenir un feu étouffé et constant.

Lui, il n’est là que pour l’été, mais il raconte que son père et son frère sont (je cite) “comme fous avec ces histoires de poissons !”.
Peut-être ! Mais c’est pour notre plus grand plaisir ! Takk ! A bientôt !

It is so good that I cannot retain myself from asking to visit the smokehouse… We follow a young man at the back of the farm, we pass a bunch of fishing equipment, and there, a small door, which he opens. Inside, dozens of trouts and mackerel filets are hung up.The trouts are sold in Islandish restaurant, even in Reykjavik ! Once, someone came from the Vatican to order 10kg ! Mackerels, no, they keep it for themselves.

Making smoked fish requires a lot of skills because each step is determinant and among the element to take into account, the weather forecast influences the smoking.

There is first one day of salting (we can see a big box filled with salt on the side), then 1-2 day of drying (accelerated by a fan), and finally 2 days of smoking in the tiny room on the side, the smokehouse. There, there is a thick carpet of asches. He calls it a “cold fire”, it is made of peat and volcanic asches. The manage to maintain a constant and smothered fire.

The young man is only here for the summer, but he tells us that his father and his brother are (I quote) “like crazy with this fish!”.

Maybe, but this is for our own pleasure! Takk! See you soon!

© Julie Sarperi

© Julie Sarperi

Breakfast on the move (Paris to Brussels)

Here is the calm atmosphere of a Thalys train in the early morning.

In the North of Paris and towards Brussels, the sun is hidden behind the mist.

About the breakfast:

You can choose it sweet or savory. I chose the savory one, but it only has an impact on half of the menu.

Mine was:  ham and Comté cheese, whipped cream (which, surprisingly, goes very well with the ham and cheese), peach, orange juice, apricot jam and buttter to go with the bread. The classic pain au chocolat still warm, coffee with milk if needed, no sugar thanks.

A second chance is given to the traveller if he would like a second pain au chocolat or more coffee.

(brkfst experience by Romain)

Breakfast in Bangkok tallest hotel (Thailand)

Your attention please!

You are entering the tallest hotel of Bangkok.

You are facing the view of an endless city.

You also are facing a wide choice of food, because you have reached the 84th floor and its “international breakfast buffet”.

The food is prepared and served by clinically dressed hotel staff.

You are about to get Eastern breakfast closer to Western breakfast,  in your plate.

In your plate : pancake and onigri,  fried eggs and miso soup, coconut dessert and orange juice, brown bread and tofu.

-> The view from the 84th floor

-> A cook, and a wide selection of bread and viennoiseries

-> A cook disposing fruits

-> Making the Indian bread roti canai

-> Thai “coconut mini crepe” : Kanon Krok

-> Plates on display :  vegetable omelette, scrambled eggs and a fried egg

-> Japanese onigris and miso soup, with fried eggs

-> Fresh tofu with spring onions in soya sauce

-> Cereal bread with butter

-> Indian dhal, Japanese soba noodles, Chinese lotus bun, pork bun and bouchée au porc. On top : watermelon, starfruit, dragon fruit and melon

-> Buttered brown bread, pancakes, a small butter ball and a fried egg

-> Ham, small butter balls, crakers and emmental (?) cheese

Breakfast on the move 3 (luang prabang to bangkok)



Here is the nice and cosy Luang Prabang airport, in Laos.  We flew back to Bangkok from this tiny airport, which has a lot of charm.

-> The wooden check-in desk

-> The friendly security gate

It was 8 am. In the small plane, we had what I would call a typical “on the move breakfast”, from the previous experience in a train. Ham and cheese sandwiches, chocolate sponge cake (UK version, no taste of chocolate) and dragon fruit (the colorful pink and white crispy fruit, which consistency is a bit like kiwi).

-> The platter, with the infamous white bread sandwiches

Breakfasts on the move 2 (Bangkok to Chiang Mai)

After only 24 hours spent in Bangkok, we took the night train to Chiang Mai, in the North of Thailand.

-> Bangkok train station at night with people sitting on the floor, waiting for their train to arrive.

In the train, from the lady who takes orders and delivers food to the passengers, we chose a dinner and a breakfast for the next day.

The next day, when she arrived with our breakfasts, she agreed to have her picture taken.

This wasn’t a good breakfast at all, and so far away from an Asian breakfast. No rice (I had actually had asked for a rice porridge but we misunderstood eachother) ! But buttery sandwiches made of white bread and ham, sliced apples, fake orange juice and weak hot drinks.

Still, it was entertaining to have it while going through the forest of the hilly North of Thailand.

-> Chiang Mai train station in the late morning.

Breakfast in Sweden

Here is a typical Swedish breakfast, according to our world traveler and graphic designer Gaëlle :

Some tea (or coffee), enough bread (cereal bread, white loaf, krisprolls…) to spread jam (blueberry jam, orange marmelade…), with cheese and cooked meat (pâté, smoked ham or smoked turkey).

A soft boiled egg or an omelette, often coming with some herring (here, the herring has been marinated with red onions and sweet mustard).

Finally, a yoghurt sprinkled with cereals, dry fruits and seeds (oats, linen seeds, sunflower seeds, raisins…).

Brkfst experience by Gaëlle.

Breakfast in Manoir des Douets fleuris, Cancale (France)

This French breakfast combines traditional and international tastes.

Talking about traditional, it includes local exclusives : Malo yoghurt, homemade jam, Bordier butter and galettes bretonnes (an equivalent to crêpes) !

(Breakfast experience by Sovanna)