FOOD & CUISINE

Recipes, ingredients, terroir, tips & inspiration for your French kitchen

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Notes on a French classic: Crème Brûlée

This French classic is so adored the world over that other nations even claim it as their own. Florence Derrick investigates, tasting more than her fair share of the delicious dessert on her way! But how do the supermarket crème brûlées compare?

Trish’s omelette

with cherry tomatoes, shiitake mushrooms and marigold petals   The word ‘omelette’ comes originally from the French word lamelle, meaning ‘thin strip’ because of its fl at shape, and gradually changed via alumette and then amelette. However, although omelettes are

Moules au Roquefort

Rope-grown mussels steamed with Roquefort cheese, white wine, garlic, parsley and bacon lardons. This simple but tasteful dish has a great  combination of flavours and is sure to impress any guest! Our quick and easy recipe makes it perfect for

Shops, Supermarche to Bricolage

We take a look at some of the supermarkets, DIY stores, garden stores and electrical retailers you can find in the Tarn & Aveyron. From discount food stores to the big supermarkets, selling both food and non-food items. You will, no doubt, receive promotional flyers in your letter box every week, letting you know that week’s promotions.

French Walnut Oil

One of the Périgord region’s finest gastronomic products is undoubtedly the glorious walnut oil. Its deep and divine scent and flavours do miraculous things to ripe tomatoes, salads, cold meats, charcuterie and vegetables. Having been tempted up a steep track by…

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Just Desert – Floating islands

  Everybody deserves a little sweet self indulgence once in a while, and what better way to round off a meal than with a delicious French dessert?   This is a simple microwave version of the classic French dessert, also

provenance & terroirView all

Taste of the Terroir – Burgundy

Historic Burgundy has long been a thriving agricultural region. This has influenced the Bourguignons to create rustic and hearty meals from locally sourced ingredients, as Nina Richards reveals   Burgundy is home to some of the finest jewels of French