Gastronomy & Wine

Contrary to the American Macaroons made of coconut…the French Macaroons are made of almonds. 

This pastry which is worldwide famous originates from North African and Middle Eastern countries – where traditionally pastries are made with almonds.

I’d like to share with you a very easy recipe I prepared all summer to accompany the « apéritif ».

You might already know that for French people l’apéritif – also called l’apéro – is a very important time of the day…moreover during vacation time.

The French government has decided to create a new seal of approval for the French restaurants…one more: you can tell we are in France: everything is complicated and any branch decision has to come from the government.

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.

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).

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.

Do you know that there are 70 different AOC (Protected Appellation of Origin) for Loire Valley wines?

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 !

Chocolate eggs and rabbits…Easter lamb…where do all these traditions come from?
Easter week-end is behind us, and like every year we have spent half of our time seated at the family table….eating!

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)