“Pélou goats cheese”After sampling some extremely good goats’ cheese one day at one of the local fairs where you find tempting examples of locally made honey, jams, olive oils and more, I decided to investigate into how the cheese is made. The producer, or ‘fromagerie’ I discovered, is situated between Alès and Nîmes, and receives his milk from farms in the Cévennes.
In the mood for a juicy steak frites? How to request the ‘doneness’ of a steak in French.
I once worked as a waitress at a restaurant called Le Relais de Venise, or L’Entrecôte, and I was immediately drawn
to its menu, ‘The Formula’: a simple walnut salad with mustard dressing followed by steak and chips smothered in
a sauce with 26 different ingredients.
Marcillac is situated towards the north west of Aveyron at the foot of the « causses », blessed with a « micro-climate » giving rise to its milder winters and hence the production of its Marcillac wine. Red wine is predominant product of Marcillac, although rosé is also allowed within the AOC.
The seasons are so clearly defined in the Limousin, not just by the weather but also by the food. Kathleen Fourches shares her observations
Sandwiched between Normandy and Champagne-Ardenne, the Picardy region of France is home to some delicious dairy products and can sell its fizz as authentic champagne.
1 small baguette 200g goats’ cheese, preferably Sainte Maure 100ml orange flower honey 1 orange, juice and grated peel 1 tsp chopped tarragon 1 tsp chopped parsley 1 tsp chopped basil 1 tsp black pepper, crushed Frisée lettuce, ripped into…
Chef Stéphane Reynaud treats us to another of his favourite dishes which would make up a perfectly hearty and tasty French supper for six Serves 6 – Preparation time: 30 minutes Cooking time: 40 minutes Ingredients 1 wild…
Thanks to the lemon syrup, this cake keeps moist for several days and is the ideal cake to take to the country on a picnic. Makes 2 cakes Preparation time: 15 minutes Cooking time: 40 minutes For the batter…
In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro
