How DIAM Corks are Ensuring our Rosés Stay Purely Delicious
Contributor blog post by Victoria Koning @MirabeauWine Bottle closures are a hotly debated topic among wine professionals, from the staunch supporters of natural corks in France to the screwcap evangelists of the “new world”. However, the newest kid-on-the-block is making waves … “DIAM agglomerated corks guarantee both 100% removal of TCA …
Contributor blog post by Victoria Koning @MirabeauWine Bottle closures are a hotly debated topic among wine professionals, from the staunch supporters of natural corks in France to the screwcap evangelists of the “new world”. However, the newest kid-on-the-block is making waves … “DIAM agglomerated corks guarantee both 100% removal of TCA …
Tour with the Barefoot Blogger in the South of France
Visit me in the south of France! I’ve raved about my life in Uzés and the south of France for the last four years. Now it’s time for you to make some memories of your own. Memories you promised yourself. I’m thrilled to invite you to join me on a …
Visit me in the south of France! I’ve raved about my life in Uzés and the south of France for the last four years. Now it’s time for you to make some memories of your own. Memories you promised yourself. I’m thrilled to invite you to join me on a …
Les Bories Luxury Hotel and a Spa Hidden in Gordes
Secluded in a 20-acre aromatic park of olive and cypress trees, lavender, rosemary, and thyme is a hidden little retreat called les Bories, which is located on a quiet road across from Gordes. Les Bories is a five-star luxury hotel with a beautiful spa that offers extensive treatments. So in …
Secluded in a 20-acre aromatic park of olive and cypress trees, lavender, rosemary, and thyme is a hidden little retreat called les Bories, which is located on a quiet road across from Gordes. Les Bories is a five-star luxury hotel with a beautiful spa that offers extensive treatments. So in …
Recipe for Cassoulet from Southern France
This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings.
This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings.
Pablo Picasso’s Final Resting Place in Provence
Previously published on Ginger and Nutmeg: The Château is certainly iconic in Vauvenargues a small village of barely 1000 people. Pablo Picasso loved the place for the isolation that it provided for his work. After his death, Jacqueline proposed that the castle become a museum, the village never approved the …
Previously published on Ginger and Nutmeg: The Château is certainly iconic in Vauvenargues a small village of barely 1000 people. Pablo Picasso loved the place for the isolation that it provided for his work. After his death, Jacqueline proposed that the castle become a museum, the village never approved the …
Beet Carpaccio with Smoked Salmon and Pomegranate a Colourful Starter Course
This starter course with thinly sliced beets is a brightly-hued plate to start a meal. The deep-purple beets and bright pink salmon are festive and bursting with flavour.
This starter course with thinly sliced beets is a brightly-hued plate to start a meal. The deep-purple beets and bright pink salmon are festive and bursting with flavour.
New Art Exhibition at Musée Regards de Provence in Marseille
I have to hand it to the Musée Regards de Provence seems to keep finding interesting local artists to introduce to us all. This time, André Maire (1898-1984) was an inveterate traveller. He was very curious about people, civilizations and religions, and painted his impressions as he went. …Continue reading …
I have to hand it to the Musée Regards de Provence seems to keep finding interesting local artists to introduce to us all. This time, André Maire (1898-1984) was an inveterate traveller. He was very curious about people, civilizations and religions, and painted his impressions as he went. …Continue reading …
Try Raspberry-Coconut Eton Mess for an Easy Dessert
The typical ingredients in this dessert are cream, meringue and strawberries. For this version – Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).
The typical ingredients in this dessert are cream, meringue and strawberries. For this version – Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).
A War Memorial amongst the Lavender Fields in the Vaucluse
Contributor blog post by Vaucluse Dreamer: Back in the Summer we spent some time exploring the pretty village of Simiane-La-Rotonde, a few miles away from us in the neighbouring Department of Alpes de Haute Provence. Whilst we were there we noticed the names of five (5) English Airmen had been added …
Contributor blog post by Vaucluse Dreamer: Back in the Summer we spent some time exploring the pretty village of Simiane-La-Rotonde, a few miles away from us in the neighbouring Department of Alpes de Haute Provence. Whilst we were there we noticed the names of five (5) English Airmen had been added …
Le Bistrot du Paradou, Most Enjoyable Dining in the Alpilles
One Friday a few months back, we had a date for a rendezvous with cousins Jean-Marc and Christine for dinner. It was my responsibility to choose a restaurant somewhere between Montpellier and Sablet. After making some calls, I landed on Le Bistrot du Paradou. I was informed they had one …
One Friday a few months back, we had a date for a rendezvous with cousins Jean-Marc and Christine for dinner. It was my responsibility to choose a restaurant somewhere between Montpellier and Sablet. After making some calls, I landed on Le Bistrot du Paradou. I was informed they had one …
