The #1 Insult to the French Palate
Sugar. Who would think that the French, with all their pastry and chocolate shops, would be offended by sugar? I learned it the hard way. After two years living in the south of France, I’ve discovered that the French have an aversion to overly sugary foods. The first hint I got …
Sugar. Who would think that the French, with all their pastry and chocolate shops, would be offended by sugar? I learned it the hard way. After two years living in the south of France, I’ve discovered that the French have an aversion to overly sugary foods. The first hint I got …
Couscous takes over French Favourites a Recipe
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as …
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as …
La Salade: Learning about Leaves
Contributor blog post by Ashley Tinker: My local farm shop is selling these tender shoots at the moment. Large baskets of the just-picked leaves are set up to pick and choose. I originally placed only 2 varieties in my basket before I was told that the combination of Roquette (Arugula), …
Contributor blog post by Ashley Tinker: My local farm shop is selling these tender shoots at the moment. Large baskets of the just-picked leaves are set up to pick and choose. I originally placed only 2 varieties in my basket before I was told that the combination of Roquette (Arugula), …
Recipe for Daube a Provencale Beef Stew
recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. This hearty stew can be made ahead of time, perfect for aprés-ski or other winter activities.
recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. This hearty stew can be made ahead of time, perfect for aprés-ski or other winter activities.
Rediscovering Forgotten Grapes
Contributor blog post by Liz Gabay: At the recent Wine Mosaic conference, one of the facts that shocked participants most of all was the fact that the majority of wine is made with only a small percentage of the grape varieties available to us. 70% of French wine production comes …
Contributor blog post by Liz Gabay: At the recent Wine Mosaic conference, one of the facts that shocked participants most of all was the fact that the majority of wine is made with only a small percentage of the grape varieties available to us. 70% of French wine production comes …
Chocolate and France
Contributor blog post by Phoebe Thomas: Bonne année, bonne santé! Traditional New Year’s greetings in France begin like this, wishing Happy New Year and good health, to be said each time you see someone for the first time in the year, throughout the month of January. So I’m taking this …
Contributor blog post by Phoebe Thomas: Bonne année, bonne santé! Traditional New Year’s greetings in France begin like this, wishing Happy New Year and good health, to be said each time you see someone for the first time in the year, throughout the month of January. So I’m taking this …
Easy Recipe Provençal Burgers
Contributor blog post by Ashley Tinker: The French Burger This is by no means a typical French burger. In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As …
Contributor blog post by Ashley Tinker: The French Burger This is by no means a typical French burger. In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As …
How is rosé wine made in Provence
Contributor blog post by Mirabeau Wine: Rosé wine in Provence is made using red grapes, serious timing and oodles of expertise. Interestingly, Provence rosé started life as a by-product of red wine. It was originally made by bleeding off the pale juice so that the rest of the tank would create …
Contributor blog post by Mirabeau Wine: Rosé wine in Provence is made using red grapes, serious timing and oodles of expertise. Interestingly, Provence rosé started life as a by-product of red wine. It was originally made by bleeding off the pale juice so that the rest of the tank would create …
Food Styling in Provence Update
In April, La Tuiliere B&B in Cadenet will become a flurry of foodie activity as photographers, stylists and chefs descend on this typically quiet country inn. The powerhouse team of Denise Vivaldo, Cindie Flannigan, Christina Peters and Tasha Powell have developed a 5-day workshop that runs from April 12 to …
In April, La Tuiliere B&B in Cadenet will become a flurry of foodie activity as photographers, stylists and chefs descend on this typically quiet country inn. The powerhouse team of Denise Vivaldo, Cindie Flannigan, Christina Peters and Tasha Powell have developed a 5-day workshop that runs from April 12 to …
How to make galette des rois, traditional Epiphany cake
Contributor blog post by Phoebe Thomas: January is the month of la galette in France. La galette des rois, or King’s Cake, a flaky buttery pastry filled with almond paste, is traditionally eaten at Epiphany on 6th January, but in reality it’s eaten throughout the month at social gatherings, schools, …
Contributor blog post by Phoebe Thomas: January is the month of la galette in France. La galette des rois, or King’s Cake, a flaky buttery pastry filled with almond paste, is traditionally eaten at Epiphany on 6th January, but in reality it’s eaten throughout the month at social gatherings, schools, …