Blog

My first experience of eating gougères was in the 1980’s when visiting Louis Jadot in Beaune. A huge basket was passed around as we tasted.

It’s easy to see the effects of climate change here in the Loire valley. Over the past 20 years we’ve had more heat and more frost.

I made this last night on a whim and it was so tasty I thought I’d share it with you. The vibrant pink colour really perks things up on a dull winter’s day.

You all know we’re huge fans of Muscadet. Lean fresh whites that are perfect with fish, seafood and of course the ultimate match to oysters.

A delicious Swiss cheese made from raw milk, Marechal is one our favourites.

Happy New Year! May 2022 be a better year for us all (crossing fingers, toes and frankly anything else that can be crossed).

In France, meat is butchered in a very different way to what we were familiar with in the UK (and the USA I imagine).

It’s a while since I prepared a spaghetti squash. They’re easy to cook and can be transformed into a delicious easy dinner.

Try this delicious spicy dressing with your coleslaw instead of the traditional mayo. Perfect served with cold meats, a burger or salmon.

After a busy day helping out at Vincent Carême’s open day on Saturday, a group of us stayed on for dinner in the troglodyte tasting room.

France Fromages in the covered market in Les Halles, Tours has over 300 different cheeses.

A recipe that will appeal to you if you love black olives and dark earthy flavours. Everything can be prepped in advance.