Blog
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Recipes from Le Tasting Room’s kitchen – the best sweet pastry
It’s December the 3rd and I’m already on my second batch of mince pies.
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Lock-down take 2. Day 34. 2nd December.
I’ve taken a few days off from the daily blogging and to be honest, I feel better for it. Writing every day has been a pleasure.
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What’s on the cheeseboard this week? Güntensberg
We’re both particularly fond of the hard Swiss cheeses so were delighted to find one that we weren’t familiar with at the market today.
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Lock-down take 2. Day 28. 26th November 2020.
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Lock-down take 2. Day 27. 25th November.
Cup of tea in hand, we hear activity outside the gate. Good news. It’s our wood that should have been delivered on Monday.
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Lock-down take 2. Day 26. 24 November 2020.
A lovely brisk walk to start the day followed by a quick Instagram Live to introduce the first of the 6 bottles in the festive tasting case.
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Recipes from Le Tasting Room’s kitchen. Sage, lardon and marscapone stuffed pattison.
Nigel prepared this delicious recipe for our dinner last night. It’s simple and so tasty I had to share it with you.
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Lock-down take 2. Day 25. 23rd November 2020.
Another chilly but beautiful day here in Noizay, I spent most of the morning at Chateau de Montdomaine coordinating orders.
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Lock-down take 2. Day 24. 22nd November 2020.
First things first, a lovely long walk through the vineyards this sunny Sunday morning.
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Lock-down take 2. Day 23. 21st November 2020.
There’s a chill in the air this morning and a low damp mist hanging in the air that will lift as the day goes on to reveal the winter sun.
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Lock-down take 2. Day 22. 20th November 2020.
This morning we went up into the vineyards of Noizay to take some pictures of Vincent Carême and a group of Vouvray growers planting trees.
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Lock-down take 2. Day 21. 19th November 2020.
The festive 6 bottle tasting case with goodies goes live tomorrow so today I decided to make one of the recipes I provided.