Tinos

Catégorie : Sin clasificarViajes

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Parmi tous les voyages culinaires que j’ai faits, et il y en a déjà beaucoup (ils sont tous <a href=»https://lacuisinedebernard.com/p/voyages-culinaires.html»>ICI</a>), celui de Tinos restera gravé comme étant l’un des plus incroyables. Pour la nourriture bien sûr, mais surtout pour toutes les personnes qui y ont participé et qui ont tout fait pour nous préparer les meilleurs plats possibles. J’ai été invité à participer avec d’autres blogueurs culinaires. C’est donc la troisième fois que cela m’arrive. Et c’est fantastique car tout est axé autour de la cuisine du pays, et ici de l’Ile de Tinos. Je tiens plus particulièrement à remercier chaleureusement Angelica, notre guide et qui est devenue, je suis sûr, une amie que je reverrai très bientôt avec son mari et ses enfants. Grâce à elle, je vais publier plusieurs recettes grecques. Un grand merci aussi à Giota et Mikela de Discover Greece qui ont organisé cet évènement et avec qui je vais repartir en septembre à Athènes pour un nouveau festival culinaire !&nbsp;<a href=»https://www.discovergreece.com/»>https://www.discovergreece.com/</a></div>
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<a name=’more’></a>Me voilà donc arrivé dans les Cyclades. Un nom qui me fait rêver. Et c’est comme je l’imagine ! Des couleurs vibrantes. Le bleu est omniprésent. La mer est tout simplement cristalline !<br />
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On me loge dans un hôtel très charmant, le Vega Appartment. Je me retrouve dans un appartement de 2 étages avec 3 terrasses et deux chambres. J’ai forcément voulu en profiter et je me suis retrouvé dans la piscine dès qu’on avait une pause en journée ! <a href=»http://vegaapartments.gr/en/»>http://vegaapartments.gr/en/</a></div>
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Départ dans la foulée pour le centre ville de Tinos à quelques minutes en voiture. Le centre ville s’appelle d’ailleurs en fait Hora par les habitants.&nbsp;</div>
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Nous partons directement voir un producteur de charcuteries, Loannis Kritikos.<br />
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On nous présente la façon traditionnelle de faire des saucisses absolument délicieuses. Ils y mettent dedans des graines d’anis.&nbsp;</div>
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Je suis d’ailleurs reparti de l’Ile avec une valise bien pleine…</div>
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La viande et séchée sur place. Ces pièces ci-dessous sont des louzas. Une spécialité de l’ile.&nbsp;</div>
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On est tout de suite dans le bain avec la bonne huile d’olive.<br />
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Pour le repas du midi, nous avons pu goûter les saucisses de Loannis. Tout le monde les a adorées.&nbsp;</div>
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Il y avait bien sûr de la feta pour la fameuse salade grecque. Le saucisson à l’ail était à tomber.<br />
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Un peu à la façon d’une tortilla, ils font beaucoup d’omelette garnies à plein de choses. ici avec la fameuse saucisse.&nbsp;</div>
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Après avoir bien mangé, on repart le long de la mer sur le port.<br />
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Le centre ville est véritablement charmant et peu étendu.&nbsp;</div>
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Sur place le Tinos Food Paths prend place principlement dans le marché au poisson de la ville. Il y a de grands chefs grecs très connus qui se relaient pour nous préparer plein de douceurs irrésistibles.&nbsp;</div>
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Comme cette sorte de cheesecake divin avec une base de pistache et une compotée de figues à l’orange, miel et noix. Une petite bombe !&nbsp;</div>
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Après tout cela et sachant le repas qui m’attend le soir, je retourne me réfugier au calme à l’hôtel. Les alentours sont magnifiques !&nbsp;</div>
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Le soir nous avons mangé en centre ville.<br />
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L’occasion de tester quelques délices. Comme ce poulpe au citron et à l’ail.&nbsp;</div>
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Ou encore ce fromage pané aux flocons d’avoine, frit et servir avec une sauce au miel et vin rouge… Comment dire… J’en bave encore !!&nbsp;</div>
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J’en mangerai d’autres pendant mon séjour, mais ces beignets de tomates, et d’autres aux courgettes ont bien retenu mon attention et je suis sûr de vous les proposer très vite !!<br />
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On ne dirait pas comme cela, mais c’est absolument délicieux !!<br />
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De gros haricots blancs comme je les aime.<br />
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Et même de la chèvre grillée !<br />
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Une petite douceur avant de partir??</div>
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Après une bonne nuit de sommeil, quel bonheur de se lever et de prendre le petit déjeuner face à la mer.&nbsp;</div>
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Un grand bol de yaourt grec bien dense et des fruits, et c’est parti !!&nbsp;</div>
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Nous partons ensuite en groupe vers un producteur de vins, T-Oinos. C’est l’occasion de réviser le processus de la vigne au verre.&nbsp;<a href=»http://www.toinos.com/»>http://www.toinos.com/</a></div>
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C’est surtout le résultat qui m’intéresse !! Quel plaisir de siroter un petit vin blanc, même en fin de matinée dans un tel paysage !<br />
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Nous partons ensuite à quelques minutes de là, dans les vignes de Vaptistis. Les colombiens dans les champs de fleurs mettent vraiment du soleil dans les souvenirs à venir.&nbsp;<a href=»https://vaptistiswinery.com/en/»>https://vaptistiswinery.com/en/</a></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0079-1-1024×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0079-1-1024×1024.jpg» /></a></div>
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Nous voici enfin dans les vignes, où dans un autre ancien colombier, tout un repas nous attend !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0794-1-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0794-1-682×1024.jpg» width=»212″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0852-1-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0852-1-682×1024.jpg» width=»213″ /></a></div>
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Il faut rentrer à l’intérieur pour découvrir toutes ces merveilles. Une succession de plats tous plus alléchants les uns que les autres !!&nbsp;</div>
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On ne sait plus vraiment où donner de la tête et c’est là que je me rends que la cuisine grecque est beaucoup plus riche que celle que j’avais en tête avant de venir.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0799-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0799-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0800-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0800-682×1024.jpg» width=»213″ /></a></div>
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Il y aussi beaucoup de choix pour les végétariens et comme le repas est rarement composé que d’un seul plat, c’est d’autant plus pratique !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0808-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0808-1024×682.jpg» /></a></div>
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Encore de cette omelette garnie aux saucisses. Je ne m’en lasse pas !<br />
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Heureusement que j’avais prévu des pantalons élastiques… Cela m’arrive fréquemment en ce moment !! ????</div>
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C’est évidemment aussi encore l’occasion de goûter aux vins de Vaptistis.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0845-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0845-1024×682.jpg» /></a></div>
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Bon allez, j’ai finalement été très raisonnable !! Sur cette première assiette… D’une longue liste !</div>
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Mon seul et unique souci, essayer de ne pas brûler au soleil…<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0088-1024×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0088-1024×1024.jpg» /></a></div>
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Mais ne trainons pas. Nous partons rendre visite à Angela Rouggeri qui perpétue une tradition des plus étonnantes !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0883-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0883-1024×682.jpg» /></a></div>
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Angela nous reçoit chez elle.<br />
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Et nous a préparé un petit goûter. Rooo que c’est gentil, surtout que j’avais pile envie d’une petite touche sucrée ! C’est là d’ailleurs une révélation dont je vous parlerai très vite sur le blog : le gâteau au fromage de Tinos, à l’orange, cannelle et mastic de Chios !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0903-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0903-1024×682.jpg» /></a></div>
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Nous avons plein de petites choses à goûter. Et nous découvrons enfin le fameux fromage traditionnel d’Angela.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0904-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0904-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0910-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0910-682×1024.jpg» width=»213″ /></a></div>
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Il s’agit d’un fromage mis à maturer dans une calebasse évidée.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0933-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0933-682×1024.jpg» /></a></div>
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La calebasse est en fait remplie puis scellée. Le fromage se forme avec le temps. On l’ouvre des mois plus tard et hop c’est bon !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0936-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0936-1024×682.jpg» /></a></div>
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Le fromage est très intéressant à tester.<br />
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Si vous allez à Tinos, demandez à n’importe qui où trouver le «pumpkin cheese» d’Angela, ils vont diront où la trouver ! En plus chez elle, la vue est à couper le souffle.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0939-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0939-1024×682.jpg» /></a></div>
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J’ai bien sûr demandé à visiter la réserve des calebasses.&nbsp;</div>
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&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0104-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0104-768×1024.jpg» width=»240″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0108-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0108-768×1024.jpg» width=»240″ /></a></div>
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Et j’ai adoré ces petits paniers qui servent à former les fromages de l’Ile. Il y en a beaucoup de sortes.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0946-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0946-1024×682.jpg» /></a></div>
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On file ensuite voir un autre producteur de fromage chez San Lorenzo.&nbsp;<a href=»http://tinosecret.gr/en/listing-item/san-lorenzo/»>http://tinosecret.gr/en/listing-item/san-lorenzo/</a></div>
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Rien que de voir la couleur de ce beurre (excellent au passage !) on voit que les vaches sont bien nourries.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0962-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0962-1024×682.jpg» /></a></div>
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Ici une presse pour le fromage.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0968-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0968-682×1024.jpg» /></a></div>
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Si vous vous y rendez, vous pourrez bien sûr acheter les produits sur place ou même en centre ville. L’idéal étant de louer une voiture pour aller partout !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0969-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0969-1024×682.jpg» /></a></div>
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Oui oui, je suis encore allé farfouiller dans le réfrigérateur pour voir tous les fromages !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0115-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0115-1024×768.jpg» /></a></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0119-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0119-768×1024.jpg» /></a></div>
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Comme je le disais, louer une voiture est le must pour aller dans des endroits magnifiques.</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0980-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0980-1024×682.jpg» /></a></div>
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Un petit apéro avant le diner??<br />
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En photo le diner ne rend pas la magie ressentie. C’était sur la plage avec un feu de camp. Une gigantesque table dressée dans la douceur de la nuit. Beaucoup de vins, de fous rires et de bonnes choses à déguster…&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0123-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0123-768×1024.jpg» width=»240″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0124-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0124-768×1024.jpg» width=»240″ /></a></div>
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Comment ne pas tomber amoureux fou de petites courgettes cuites à la perfection, servies simplement avec de l’huile d’olive et du citron?<br />
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Ou de ce tarama qui n’a rien à voir avec le tarama de nos supermarchés (plus jamais de ma vie je mange ce truc rose depuis que je le fais moi-même, la recette étant sur le blog <a href=»https://lacuisinedebernard.com/2010/04/le-tarama.html»>ICI</a>).<br />
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Je ne pensais pas que je pouvais aimer autant le calamar. J’y suis honnêtement allé à reculons.&nbsp; Mais quel délice !!! J’ai tellement adoré que j’ai mangé la moitié de l’assiette tout seul !!&nbsp;</div>
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Nous avons eu plein de choses variées. Et pour la touche sucrée (la fameuse !), de simples figues séchées, trempées dans du chocolat et recouvertes de noix.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0135-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0135-1024×768.jpg» /></a></div>
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Un bon gros dodo plus tard (alors que nous fait tout le diner au vin blanc, qui m’empêche habituellement de dormir, j’ai ronflé comme un bébé. On m’a ensuite dit que le vin blanc produit localement était bio et sans sulfite. Peut être la solution !!).&nbsp;</div>
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Le lendemain, direction Pyrgos. Un village connu pour sa sculpture sur marbre.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1000-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1000-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1002-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1002-682×1024.jpg» width=»213″ /></a></div>
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Nous partons visiter la maison de l’un des sculpteurs (1851-1938) les plus renommés : Yannoulis Chalepas. Forcément c’est la cuisine que je vous montre !!&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1011-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1011-1024×682.jpg» /></a></div>
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Le village est magnifique. J’ai eu de la chance, car le soleil était au beau fixe, sans aucun excès de chaleur !&nbsp;</div>
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Les bougainvilliers… J’en suis fou !<br />
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Après la visite de maison de l’artiste, il faut se balader dans la ville et se perdre dans les ruelles.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1024-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1024-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1029-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1029-682×1024.jpg» width=»213″ /></a></div>
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Il y a tant d’endroits à Pyrgos qui sont beaux. Et en plus il y a un petit antiquaire qui vend plein de vieux ustensiles de cuisine… Je suis reparti avec un vieux poivrier que j’adore !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1037-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1037-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1043-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1043-682×1024.jpg» width=»213″ /></a></div>
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Il y a un boulanger qui vend le fameux pain au sésame en forme d’anneau.<br />
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Faites un petit tour dans la boutique de miel.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1054-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1054-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1051-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1051-682×1024.jpg» width=»213″ /></a></div>
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La place centrale du village est LE lieu où se poser pour un café, un déjeuner ou juste prendre un verre. Le grand platane est imprenable en photo.</div>
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Il protège surtout bien du soleil !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1058-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1058-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1067-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1067-682×1024.jpg» width=»213″ /></a></div>
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Tout le village est magnifique. Cela m’ouvre l’appétit ! Le rapport entre l’un et l’autre : aucun !!<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1068-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1068-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1069-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1069-682×1024.jpg» width=»213″ /></a></div>
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Pour le déjeuner, direction Ormos Panormou, à 5 minutes en voiture de là. Nous avons été terriblement gâtés.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1073-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1073-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1077-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1077-682×1024.jpg» width=»213″ /></a></div>
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Tout un repas succulent nous attendait. Il n’y avait plus qu’à se servir. Et savoir que toutes les personnes qui ont préparé tous ces mets sont des volontaires bénévoles pour faire découvrir la nourriture de leur ile, m’a particulièrement ému ! Au menu, salade pois chiches, salade de lentilles, moussaka, beignets de poisson blanc…&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1078-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1078-1024×682.jpg» /></a></div>
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De la chèvre en sauce, des beignets de courgettes à l’aneth.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1079-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1079-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1085-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1085-682×1024.jpg» width=»213″ /></a></div>
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Des fritures de poisson.<br />
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Et tout cela face à la mer !&nbsp;</div>
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L’une des douceurs était un croquant de sésame au miel. La feuille n’est là que pour protéger les mains et éviter qu’elles collent.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0166-1024×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0166-1024×1024.jpg» /></a></div>
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Un repas incroyable avec de la bière bien fraiche.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1119-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1119-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1118-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1118-682×1024.jpg» width=»213″ /></a></div>
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Ces petits fromages très forts en goût, sont servis avec une petite compotée de poivrons rouges.&nbsp;</div>
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Les fameux beignets de tomates qu’il me tarde de refaire.<br />
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Une nouvelle version du gâteau au fromage de Tinos et au mastic de Chios.&nbsp;</div>
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L’incontournable salade avec de la feta.<br />
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Oui il y a beaucoup de photos, mais j’avais envie de garder ce buffet en tête pour toujours.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1097-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1097-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1099-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1099-682×1024.jpg» width=»213″ /></a></div>
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Ouf, après cela, une petite balade ! Dans les environs vous trouverez d’anciens moulins à vent.&nbsp;</div>
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Passez faire un tour dans le village de Kardiani, l’un de ceux qui a la plus belle vue panoramique.&nbsp;</div>
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Vous pourrez même monter sur une partie de l’église.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1144-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1144-1024×682.jpg» /></a></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1145-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1145-682×1024.jpg» width=»213″ /></a>&nbsp;&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1133-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1133-682×1024.jpg» width=»212″ /></a></div>
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Une petite pause pour goûter un gâteau à l’orange et aux feuilles de brick. Un mélange intriguant mais qui rend complètement accro.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1149-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1149-1024×682.jpg» /></a></div>
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Après tout cela, la journée est vraiment d’être terminée ! Cette fois nous partons à 15 minutes de là, dans la vallée de Tarabados.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1155-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1155-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1157-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1157-682×1024.jpg» width=»213″ /></a></div>
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La vallée est connue pour les anciens pigeonniers.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1174-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1174-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1192-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1192-682×1024.jpg» width=»213″ /></a></div>
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C’est calme, les oiseaux chantent. Mais surtout, c’est ici que je vais connaitre un repas qui m’aura ému aux larmes !! Oui oui !!<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1198-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1198-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1199-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1199-682×1024.jpg» width=»213″ /></a></div>
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Avant cela, nous avons tous profité de cette belle nature et du village en lui-même.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1206-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1206-682×1024.jpg» /></a></div>
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Comme je l’avais déjà dit précédemment, toutes les personnes présentes pour nous faire découvrir la nourriture, sont des bénévoles. J’ai passé du temps avec ces femmes pour les observer préparer ces petits gâteaux au fromage et à l’orange. Tout cela dans une petite feuille de pâte maison repliée pour un dessert très délicat.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1213-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1213-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1221-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1221-682×1024.jpg» width=»213″ /></a></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1227-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1227-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1229-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1229-682×1024.jpg» width=»213″ /></a></div>
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Pour le diner, une grande table est dressée face à la vallée. Sont présents, les blogueurs avec qui j’ai voyagé, les organisateurs et tous ceux qui participent au Tinos Food Paths.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1238-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1238-1024×682.jpg» /></a></div>
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Ce soir là, c’est le festin. J’a rarement ressenti un tel sens de la communauté. Tout le monde s’est réuni pour nous préparer un diner mémorable. Petits, grands, femmes et hommes nous ont accueillis à bras ouverts pour cette fête de village.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1163-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1163-1024×682.jpg» /></a></div>
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Un énorme buffet de plats «maison» est dressé. On va retrouver certains plats que l’on a déjà goûtés, mais aussi plein de délices encore inconnus à mes papilles.<br />
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Comme ces petits chaussons frits fourrés à la viande ou aux fromages. On en trouve partout dans le monde, mais ici ils ont une saveur particulière.&nbsp;</div>
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De délicieuses croquettes au fromage.</div>
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Je ne me souviens honnêtement plus de tout ce qu’on a découvert à ce diner incroyable, mais je ne savais plus où donner de la tête.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0191-2-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0191-2-1024×768.jpg» /></a></div>
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Ces aubergines frites et enroulées étaient sublimes.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0197-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0197-1024×768.jpg» /></a></div>
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On retrouve les fameux beignets de tomates.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0200-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0200-1024×768.jpg» /></a></div>
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Des tomates farcies.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0201-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0201-1024×768.jpg» /></a></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0203-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0203-1024×768.jpg» /></a></div>
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L’incontournable moussaka.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0208-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0208-768×1024.jpg» width=»240″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0192-768×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1200″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0192-768×1024.jpg» width=»240″ /></a></div>
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Après un tel diner et une douce nuit à l’hôtel, nous voilà partis pour la dernière journée. Le matin, visite de la brasserie Nissos. Une bière exportée aujourd’hui dans beaucoup de pays. Sur leur site, vous pouvez en acheter en ligne. La <span style=»font-family: inherit;»>Nissos Pilsner est l<span style=»background-color: white; color: #222222; text-align: center;»>a première bière grecque à avoir obtenu l’European Beer Star d’Argent, en 2014.</span></span></div>
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<a href=»https://nissos.beer/fr/»>https://nissos.beer/fr/</a></div>
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Nous avons pu goûter plusieurs sortes de bières et visiter là où elle est produite.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1274-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1274-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1279-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1279-682×1024.jpg» width=»213″ /></a></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1298-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1298-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1307-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1307-682×1024.jpg» width=»213″ /></a></div>
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Si vous allez à Tinos, nul doute que vous goûterez à une Nissos bien fraiche dans n’importe quel restaurant !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1310-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1310-1024×682.jpg» /></a></div>
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Après cette visite, nous partons à Volax, un village où se produit un<span style=»font-family: inherit;»>&nbsp;phénomène unique au monde, un paradoxe géologique internationalement reconnu : des roches rondes réparties sur une terre stérile. Cela constitue un paysage lunaire unique, que vous ne devez pas manquer !</span></div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1334-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1334-1024×682.jpg» /></a></div>
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Le village est tout petit. Il est spécialisé dans l’art de la vannerie.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1344-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1344-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1358-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1358-682×1024.jpg» width=»213″ /></a></div>
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Ce charmant monsieur nous a expliqué plein d’histoires intéressantes dans un français parfait !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1352-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1352-682×1024.jpg» /></a></div>
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Une atmosphère douce et sereine.&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1364-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1364-1024×682.jpg» /></a></div>
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On redescend à Tinos pour le déjeuner avec des petites pauses pour la vue.&nbsp;</div>
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Quelques petites photos du repas !<br />
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On retrouve de fabuleuses betteraves. Les tiges sont aussi cuites et consommées.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1395-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1395-682×1024.jpg» width=»213″ /></a>&nbsp;<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1404-682×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1067″ height=»320″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1404-682×1024.jpg» width=»213″ /></a></div>
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Une dernière petite moussaka?<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_1397-1024×682.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1067″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_1397-1024×682.jpg» /></a></div>
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Ou une omelette aux artichauts?<br />
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Pour le dessert, du fromage frit avec du sésame et du miel.<br />
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Avant le retour à la maison, n’oubliez pas de passer dans les pâtisseries de la ville.&nbsp;</div>
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Pour l’après midi, une bonne pause à l’hôtel et à la piscine !! Avec cette vue, j’avais vraiment envie d’en profiter !&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0010-766×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1197″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0010-766×1024.jpg» /></a></div>
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Pour le dernier dîner, plein de blogueurs étant déjà partis, nous nous retrouvons à quatre. Ce qui ne nous empêche nullement de ne pas profiter. Comme ces petits cigares frits au fromage.<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0227-2-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0227-2-1024×768.jpg» /></a></div>
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Ou bien ces tomates farcies absolument délicieuses au riz et à la viande. Je ne suis en général pas le plus grand fan de tomates farcies, mais là… J’en reveux !!<br />
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0228-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0228-1024×768.jpg» /></a></div>
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Et pour le dessert du yaourt grec avec le glyko stafili (recette <a href=»https://lacuisinedebernard.com/2018/06/glyko-stafyli.html»>ICI</a>). Pour info, le yaourt est le strangisto, bien plus ferme. Très très bon !!&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0229-1024×768.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1200″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0229-1024×768.jpg» /></a></div>
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Le voyage se termine. La tête remplie de souvenirs fantastiques, l’estomac rempli de plats renversants. Je n’ai qu’une envie, retourner au plus vite dans cette ile dont je suis tombé amoureux !!&nbsp;</div>
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<a href=»https://lacuisinedebernard.com/storage/2018/06/IMG_0035-1024×1024.jpg» imageanchor=»1″ style=»margin-left: 1em; margin-right: 1em;»><img border=»0″ data-original-height=»1600″ data-original-width=»1600″ src=»https://lacuisinedebernard.com/storage/2018/06/IMG_0035-1024×1024.jpg» /></a></div>
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