Gastronomy & Wine

Le Sancerrois: delicious cheese & divine wines…What else?

We have explored last week-end, le Sancerrois at the East end of the Loire Valley. This region is mostly famous for the vineyards of Sancerre where, since the Kings of France, the make one of the best white wine in France. They also make red wines, less famous, maybe not worth the detour.

They might remind you of the Burgundy white wine…Beaune is only 130 miles east.

How to make delicious Paté?

This is a recipe that is passed from generations to generations in Emilie's family. Pauline, our 6-month-daugther already learns how to make good pate.

The pork paté is the best of all, the tastiest and the easier to prepare (compared to other types of meats that are more difficult to bone.

To make about 15 preserving jars, like on the picture, you’ll need about 5 kilos of meat (11lb).

Tripes à la mode de Caen in Bayeux, Normandie

Because Bayeux and Normandy are not only the place where D-Day happened on June 6th, 1944 ; we have been back to Normandy looking for new sightseeing, activities and nice restaurants for our travelers !

Norman gastronomy is varied: from the seafood platter on the seaside to the Poulet Vallée d'Auge (chicken with cider sauce) in the interland.

Samatan: first "foie gras" market of the season

Last Sunday was the opening day for the Foie Gras market in Gers (near Toulouse), in the little town of Samatan.  You wouldn't find there Foies Gras ready to eat but "Canards Gras" (fat duck) to prepare "Confits" and "Magrets" (Duck Breast) and fat livers to prepare the Foie Gras for Christmas! The average price for fresh livers was 30 euros/kg. When processed Foie Gras average price is 90 euros/kg…This is worth making your own Foie Gras !

Delicious Mustard Soup

For 4 persons

Ingredients:
- a pound of fresh mushrooms
- 1 leek
- 1 onion
- 1 liter of vegetables stock
- 10 cl of dry white wine
- 3 soup spoons of mustard
- 1 soup spoon of flour
- 1 soup spoon of butter
- Tarragon (fresh or dried)

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