What’s on the cheeseboard this month? Petit Troo
We were delighted to find a local cow’s milk cheese that’s produced just half an hour away from us. Petit Troo is going to make a regular appearance!
Recipes from Le Tasting Room’s kitchen – crunchy tomato and parmesan crust with cool mozarella and Italian cold meats
A simple summer recipe from Nigel Slater that makes a great warm summer evening dinner. It serves 2 generously or 4 if you have a pud afterwards.
Art Is An Ale – a new craft brewery in Amboise
Franco/American couple Matt and Katie Perradeau are brewing American craft style beers using French ingredients. We popped in yesterday to have a taste and to wish them good luck.
La Table Rouge (top quality Vin de France wines from our village)
The large red table that gives its name to the domaine, nestles among the ancient vines jostling alongside fruit trees and wild flowers, herbs and vegetables.
Technical vocabulary de-mystified – Floraison
So, we’re off again here in the Loire. We have floraison or flowering in the vines!
Recipes from Le Tasting Room’s kitchen – roasted tomatoes with garlic and herbs
A super easy side dish that is great served with a griddled chicken breast or as part of a veggie meal. Make sure you have lots of crusty bread to mop up the juices!
What’s going on in the Loire valley vineyards in May?
The beginning of May saw another few days when the temperature dropped below zero. Growers were out in force all through the night lighting fires, burning candles and pumping water from the Vienne trying to minimise the damage.
Recipes from Le Tasting Room’s kitchen – Cremet d’Anjou my way
Cremet d’Anjou is a very well known dessert in the Loire valley. Here’s my take on the classic dessert which is perfect after a richer main course.
Technical vocabulary demystified – grattage
What is grattage? The literal translation from French would be ‘scratching’ but what does that mean when related to vineyards?
Château Gaillard Amboise
Chateau Gaillard is a beautiful Renaissance chateau in the centre of Amboise that has been lovingly restored and has delightful gardens.
I can’t get enough of asparagus when it’s in season. This easy summer recipe is tangy and fresh and is excellent accompanied by a Touraine Sauvignon Blanc.
Easy spicy couscous with crispy fried onions and smoked almonds
An easy recipe that I adapted slightly from Ottolenghi’s Simple. It’s great served at room temperature alongside a roasted chicken leg marinated in harissa and greek yoghurt.