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Credit immo Pyrenees midday
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 The question of the bank charges is the subject of a constant attention of the Government.
A permanent dialogue on this question, associating the financial institutions, associations of the consumers, the public authorities and the members of Parliament, is held within the framework of the Advisory counsel of financial sector (CCSF).
The President of the Republic received, in the presence of the Minister for the economy, of finances and employment, the representatives of the financial companies on June 12, 2007 in order to evoke the contribution of these professionals to the growth and employment.
He asked that an action plan in particular improving the relations between the banks, the insurances and their customers be proposed in October.
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This plan will include/understand, in particular, the finalization of the decree on enforcement of a law concerning the levelling off of the bank charges for incident of payment, envisaged by the law n° 2007-290 of March 5, 2007, instituting the right to opposable housing and carrying various measurements in favour of social cohesion.
By then, within the limits posed by the right of the competition to the dialogues relative on tariff subjects, the decree project will be discussed with the professionals, consumers' associations and the representatives of the tradesmen and the companies. The council of competition will be asked for an opinion.
The development of this text must meet various needs simultaneously. On the one hand, of the too high expenses can worsen the financial position of certain customers, in particular the most weakened. The unpaid ones, as for them, represent an important concern for the companies and the tradesmen, whom it is advisable to take into account.
It is thus necessary to take into account the costs of treatment by the banks as the author of the question underlines it, but also to dissuade from such incidents, which are prejudicial with the economic plan and social.
The ceilings will have on the whole to respect several objectives, while making it possible banking competition to play its part.
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 The Midday-Pyrenees area constitutes the Holy of Holies of greedy France. Here, the least restoring campaign offers feasts for three times to you nothing. Truffles, foie gras, boletus, crystallized, cassoulet, roquefort, cake with the pin and melon of Lectoure to be adapted with the light local wines of the area - madiran, saint-mount, pediment, gaillac, marcillac, fel and entraygues.
• Some specialities
- Gascogne: the goose, the goose and still the goose. And when it is not goose, it is duck. In stuffed grease, liver, crystallized, gizzards, necks.
- Toulouse: the goose always. It feeds here the stews, pies, meat rolls, ragouts of liver, offers its crystallized to the Toulouse cassoulet (most complete of all the cassoulets)
- Ariège: preparations of game, cheeses of ewe, small-gray and the touron, a delicacy with almonds. For the remainder, tripe, garlic sauces, crystallized, foie gras and imitation-cassoulets.
- Quercy: sweet chestnuts, nut and hazel nuts (out of wine and cream), tripe, soups (tourin and garbure), truffles and geese, young partridges, pastis (cake)
- Rouergue: hams, tripe and tripoux, cabbages and sweet chestnuts, but does not sacrifice any less to goose, him too. A lord: roquefort.
- Aubrac: truffade, aligot, tripoux, stuffed cabbage, and a large cheese, the laguiole.
Some Wines and alcohols
- Armagnac: the oldest wine brandy of the world. It is the most natural wine making which is. Good Armagnac, like the wine, is the fruit of a single juice and only one year. 4 years of barrel, at least, give him its ambrée colour, but it is one century old armagnacs. To be entitled to name, the brandy must remain in the month two years out of barrel.
- Coast-of-saint-mount: typical of the surroundings of Auch, fleshy and flattering wine after a few years.
- Coast-of-frontonnais: wines of pleasant every days and sometimes even subtle
- Entraygues and fel: red and white wines fine of Aveyron, with drinking fresh.
- Estaing: test this dry white of Aveyron, cultivated in terraces.
- Floc de Gascogne: aperitif wine, whose fermentation is stopped by addition of Armagnac.
- Gaillac: white or red, Gaillac is typified, strapping man will say others.
- Madiran: the tannat gives him crowned muscles and a colour purplished through being black.
- Marcillac: Marcillac is recognized with its taste hard, country, not really generous, but frankly and good.
- Pacherenc-of-vic-bilh: a soft white, which returns to the mode.
Some typical dishes
- Aïgo boulido: the garlic sauce ariégeoise? An egg yolk watered in the oil, to which one adds the white with a clove of garlic.
- Bougnette: the sausage of Castrate, filled bread, eggs and mince of chest of pig.
- Duck: into crystallized, in steaklet, in foie gras, all is good in the duck (gizzard, sleeves, aglets…).
- Cassoulet: the bottom remains the same one - beautiful “ingots” from Ariège and bean 70% (tarbais, preferably) -, each city putting forward its accompaniments: pig, garlic, crystallized, sausages, sometimes even, as with Montauban, pork rind and tomato purée.
- Boletus: the Gascons raffolent some with the frying pan, in stew in red wine or then with ham, piqués of garlic and roasted.
- Croustade: this torta varies its trimming sometimes apples or pears, sometimes figs or prunes.
- Estofinado: dried cod prepared the made-to-order of people of Aveyron.
- Fallette: chest stuffed with bacon, eggs and blettes, it is the heavy grub of the mountains aveyronnaises.
- Foie gras: forget Périgord, it is Gascogne which produces some more.
- Garbure: it is a bubble or a species of potful to cabbages full with good things: beans, turnips, carrots, potatoes, onions, a little meat, the whole raised by a parsley and garlic point.
- Cake with the pin: from Ariège in Bigorre, the cake of the special occasionss.
- Gâtis: brioche with melted of cantal and roquefort, created in Saint-Affrique.
- Bean tarbais: the mounjete (in Gascon) is of return in the cassoulets after 50 years of absence.
- Laguiole: an excellent cheese, near to the cantal.
- Melon of Quercy: a label which is collected on Quercy Blanc, area of Montcuq and Castelnau-Montratier.
- Melsat: large white roll of Mazamet (crumb of milk, egg bread mouthful and bacon)
- Sheep: is characterized by its delicate flesh.
- Mourtaïrol: bubble of hen to the saffron which Rouergats pour on sections of large bread.
- Nut: this partner of the bad days (for the peasant) overflows of the Causses quercynois and rouergats.
- Peteram: foot and belly of sheep, ham and calf's caul, bacon and potatoes, garlic and wine of Gaillac, the great speciality of Luchon requires ten hours of cooking.
- Pistachio: originating in Luchon also. It is a ragout of beans to the sheep and garlic. Fortifying.
- Poulard with the Toulouse one: its trimming includes/understands truffles, foie gras, mushrooms, cockscombs and calf sweetbread!
- Roquefort: it is said that the author of this spotted paste was a shepherd who, having oublé his cheese of ewe in a fissured rock of Larzac, found it changed taste. Only the cellars of Roquefort-on-Soulzon support the mould Penicillium roquefortis, which turns blue divides into volumes it during the 3 months of refining.
- Sausage of Toulouse: favorite with the cassoulet, it mixes “fatty with the back”, large cut meat, and two measurements of pepper ground for one of whole pepper.
- Albigensian Soup: cabbages, potatos, turnips, carrots, onions and leeks.
- Truffle: in Gascogne, Rouergue, Quercy, the markets of the villages overflow of truffles, a large underground mushroom from 10 to 100 G which, extracted from its earthy gangue, reveal a black color and a perfume of an upsetting force. On the local markets, the truffle costs approximately 2,5 times less expensive than at the retailer (approximately 275€ the kilo). People of Souillac prepare them with the cream, like morels. More the truffles are cut fine, or crushed, more they release from savour
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Pour tous renseignements:
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Credit immo Pyrenees midday
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