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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. 

Poiré is the French term for the English drink perry. Similar to cider except made using pears, it’s delicious and great served as an aperitif. 

We’d been thinking about moving for a couple of years. The house seemed big without the children and we had been toying with the idea for a while.

The Loire is the second biggest producer of sparkling wine in France after Champagne but here we call it Crémant de Loire.

This recipe for Greek style chicken with orzo was brought to my attention by my brother recently who spotted it in the Daily Telegraph. He made one or two small adjustments and passed it on to me.

Grapes are looking superbly healthy and there are plenty of them at Domaine de la Cotelleraie in the St Nicolas de Bourgueil appellation here in the Loire valley.

Why would you bother picking grapes by hand when you can use a machine? Small growers often choose to pick by hand. Why do they do that?

I’m calling this a squidgy chocolate raspberry dessert rather than a cake because there is no flour and it’s something you would serve as dessert rather than with a coffee in the morning or cup of tea in the afternoon (not that you couldn’t of course because it’s delicious!).

I’m sure we are not the only ones to have tomatoes coming from every direction. They never taste better than when picked fresh from the garden. Here are a couple of ideas that are easy and tasty.

Caught these two French ladies sitting quietly watching the world go by on the Ile de Ré this week. Each with a straw hat, each with a beer.

Chateau de Villeneuve is one of the top producers in the Saumur Champigny AOC. We popped in for a quick tasting last week with clients from New York.