Recipes from Le Tasting Room’s kitchen – Gougères
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.
Recipes from Le Tasting Room’s kitchen – kholrabi & beetroot slaw
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.
The magic of Muscadet
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.
What’s on the cheeseboard this week? Le Maréchal
A delicious Swiss cheese made from raw milk, Marechal is one our favourites.
Happy New Year!
Happy New Year! May 2022 be a better year for us all (crossing fingers, toes and frankly anything else that can be crossed).
La Poire de Boeuf
In France, meat is butchered in a very different way to what we were familiar with in the UK (and the USA I imagine).
Recipes from Le Tasting Room’s kitchen – roasted chicken thighs with sumac and spaghetti squash
It’s a while since I prepared a spaghetti squash. They’re easy to cook and can be transformed into a delicious easy dinner.
Recipes from Le Tasting Room’s kitchen – a spicy dressing for coleslaw and much more
Try this delicious spicy dressing with your coleslaw instead of the traditional mayo. Perfect served with cold meats, a burger or salmon.
Life in the Loire – tasting a one hundred year old wine
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.
What’s on the cheeseboard this week? Sablé de Wissant
France Fromages in the covered market in Les Halles, Tours has over 300 different cheeses.
Recipes from Le Tasting Room’s kitchen – pan fried chicken breast with roasted butternut & a black olive purée
A recipe that will appeal to you if you love black olives and dark earthy flavours. Everything can be prepped in advance.