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, …
My St Remy Market Morning Ritual
I’m walking briskly through the streets at 8 am. The greys and blues of St. Remy compliment this time of day. I am a creature of habit. The sun will be hitting the terrace at Café de la Place soon. My morning coffee is waiting. Continue reading here to learn …
I’m walking briskly through the streets at 8 am. The greys and blues of St. Remy compliment this time of day. I am a creature of habit. The sun will be hitting the terrace at Café de la Place soon. My morning coffee is waiting. Continue reading here to learn …
The Oddest Place You Will Find That Makes Olive Oil
The Barefoot Blogger is on a quest to find out about olive oil. The Languedoc region of France is the largest producer of wines in the country. Mixed in with the acres of vineyards are a multitude of olive trees. So, while France lags behind Spain and Italy in producing …
The Barefoot Blogger is on a quest to find out about olive oil. The Languedoc region of France is the largest producer of wines in the country. Mixed in with the acres of vineyards are a multitude of olive trees. So, while France lags behind Spain and Italy in producing …
Galettes des Rois and the Nabatean Spice Route
In a month’s time, I shall be visiting vineyards in the Negev desert and the archaeological remains of the ancient Nabatean kingdom. Splendid remains of buildings and extensive evidence of large scale agriculture and winemaking indicate the richness of this area in ancient times. The 1st century BCE historian Strabo …
In a month’s time, I shall be visiting vineyards in the Negev desert and the archaeological remains of the ancient Nabatean kingdom. Splendid remains of buildings and extensive evidence of large scale agriculture and winemaking indicate the richness of this area in ancient times. The 1st century BCE historian Strabo …
Wine: Is There Such Thing As A Perfect Pairing?
Contributor blog post by Jill Barth: My brother-in-law was over recently, relaxing on a fall Sunday in the easy chair by the basket of magazines. He read from an old Wine Spectator (M Chapoutier was on the cover, a saved gem). “It says here, don’t serve a special wine with …
Contributor blog post by Jill Barth: My brother-in-law was over recently, relaxing on a fall Sunday in the easy chair by the basket of magazines. He read from an old Wine Spectator (M Chapoutier was on the cover, a saved gem). “It says here, don’t serve a special wine with …
Coq au vin à la Vic
Contributor blog post by Mirabeau Wine: A friend and I went walking in the hills that nestle Cotignac, and the scent of thyme and rosemary wafting up inspired me to bring some of this countryside goodness to my hubby who was spending the day in bed trying to get over …
Contributor blog post by Mirabeau Wine: A friend and I went walking in the hills that nestle Cotignac, and the scent of thyme and rosemary wafting up inspired me to bring some of this countryside goodness to my hubby who was spending the day in bed trying to get over …
Château La Nerthe an Interview with Christian Voeux
Episode 5 of “Lost in Provence” is a wonderful journey into the world of winemaking. In this episode, we head to Château La Nerthe to meet up with master winemaker Christian Voeux. Christian shares his more than 40 years of wine-making experience …Continue reading here for the story of Ken …
Episode 5 of “Lost in Provence” is a wonderful journey into the world of winemaking. In this episode, we head to Château La Nerthe to meet up with master winemaker Christian Voeux. Christian shares his more than 40 years of wine-making experience …Continue reading here for the story of Ken …
Domaine Rouge-Bleu Grape Heaven in Provence
Caroline Jones and Thomas Bertrand’s intriguing love story includes trains in the Champagne region and eventually purchasing the Domaine Rouge-Blue vineyard in Provence. Read more about this love filled adventure on Ginger and Nutmegs blog post: Domaine Rouge-Bleu Grape Heaven in Provence
Caroline Jones and Thomas Bertrand’s intriguing love story includes trains in the Champagne region and eventually purchasing the Domaine Rouge-Blue vineyard in Provence. Read more about this love filled adventure on Ginger and Nutmegs blog post: Domaine Rouge-Bleu Grape Heaven in Provence
Cook’n with Class Brandade “Souffle”
Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.
Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.