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.
Gastronomy & Wine
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
- 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)
This is a delicious and very easy recipe for two people to share.
- a small red kuri squash
- 5 to 7 table spoons of sour cream
- bacon strips (200 gramms)
- some grated cheese
1. Cut the bottom of the squash so it remains stable in the serving dish. Then cut the top of the squash and take out the seeds
2. Fill it with the bacon strips and the sour cream up to the top. Add some pepper and put back the top of the squash.
This is an easy recipe for which you should not have any problem finding the ingredients. You can trust Karine, it is delicious!