Recipes for Christmas – mince pies
For us Brits, Christmas wouldn’t be Christmas without mince pies. Perceived as something rather strange by the French that doesn’t deter me!
What we are drinking this week? Exilé 2017 from Lise et Bertrand Jousset
Growers in Montlouis have suffered greatly these past few years leaving many of them in a rather precarious position financially despite their best efforts.
Recipes from Le Tasting Room’s kitchen – caramelised endives with thyme and Parma ham
We eat a lot of endives in France and love that characteristic bitter quality. In the winter we eat them in salads or cook them wrapped in ham and bechamel.
Recipes from Le Tasting Room’s kitchen – Campari and orange cake
This is a rather Christmassy cake that serves 12 generously. Blood oranges can be hard to find in France but normal oranges are also excellent.
What are we drinking this week? Belargus des Treilles 2010, Pithon-Paillé
It seems appropriate after my recent update on Jo and Isabelle Pithon’s domaine, to open a bottle of one of Jo’s beautiful sweet wines, Belargus des Treilles.
Update on Jo Pithon and Domaine Pithon-Paille – top estate in Anjou
Jo Pithon, legendary winemaker in Anjou has sold his domaine to Ivan Massonnat after 40 years of dedicating his life to wine.
Recipes from Le Tasting Room’s kitchen – skinny smoked salmon, orange and fennel salad
After 5 days of total gluttony in Barcelona, I’m going light and low for a while before the Christmas festivities kick in.
Wine education – burying the cows’ horns
The biodynamic approach to growing grapes includes burying cows’ horns in the winter and digging them up again in the spring. What’s that all about?
Recipes from Le Tasting Room’s kitchen – Crème Brulée
Crème Brulée is a French classic and very easy to make. You need few ingredients and can make it a couple of days in advance,
Not keen on overly formal dining and dining experiences we had no idea what to expect at Disfrutar in Barcelona last week.
What’s on the cheeseboard this month? Reblochon
Definitely in our top 10 favourite cheeses. Reblochon is a washed rind, raw cow’s milk cheese made in the Savoie area of France.
A beautiful bunch of Chenin Blanc still hanging on the vine at Chateau de Fesles in the heart of the Bonnezeaux appellation taken on Saturday.