Poêles double face

Les poêles double face sont l’idéal pour les maisons et les pubs, clubs, hôtels et restaurants, etc. qui ont ou veulent créer un cadre chaleureux avec une cheminée centrale comme point de convergence dans une grande pièce. Modèle de poêle

Blanquette de Limoux Sparkling Wine

A visit to the region would not be complete without a taste of this sparkling gem – a dry, creamy-textured, full-bodied wine with fruity aromas, a clean taste and a long full finish. Find out more about the legend behind the wine and where to find it.
“Blanquette de Limoux”

Blanquette de Limoux Sparking Wine

A visit to the region would not be complete without a taste of this sparkling gem – a dry, creamy-textured, full-bodied wine with fruity aromas, a clean taste and a long full finish. Find out more about the legend behind the wine and where to find it.
“Blanquette de Limoux”

French Flavour of the Month…. cepes

In the first in a series of delicious recipes using a seasonal star
ingredient, for November British chef in France, Chris Lacey, rustles up a quick Menu Rapide and a slower A La Carte dish
with the bumber crop of the season – cepe
mushrooms

Bouillabaisse from Provence

For those that think Marseille is a somewhat scruffy, unpleasant place, just sit down in one of the restaurants along the Vieux Port and order a bouillabaisse – the most famous local seafood dish in town. It will soon change your mind about Marseille.

Mille Feuille with Truffle Mousse from Maison Gayda

Chef Pascal Ledroit creates classy gourmet dishes in the upper floor “Maison Gayda restaurant” at the Domaine Gayda winery south of Carcassonne, using local and organic produce grown in the same soils as the Gayda wines that are served with the food. Here he shares one of his speciality dessert recipes, “Mille Feuille with Truffle Mousse”, for you to recreate at home.

Book review: From here you can’t see Paris

This book is written by an American author who decided he wanted to spend a year living in a French village and write about the village restaurant. A self-proclaimed francophile, Michael Sanders, truly gets immersed in village life and the result is an evocative story of Les Arques…

French Favourite; Crumble!

“A ‘poire crumble'” Anyone with experience of the French opinion on British culinary savoir-faire, will be surprised to learn that a book devoted to the very British desert, crumble, has enjoyed huge sales in France. ‘Crumble’, by Camille Le Foll, is a French book containing…

Cafés, Bistros, Brasseries & Restaurants

“Restaurant”A café shares some of the characteristics of a bar, and some of the characteristics of a restaurant. A café provides coffee, drinks and snacks at the bar. These could consist of a Croque Monsieur, pastries, soups or…

The Classic Salad of the Quercy

Everyone’s heard of Salade Niçoise, it’s eaten at a million tables all over the world every summer. However if you come a little inland you’ll find another regional speciality just waiting to be discovered…

Breton Gastronomy

“Breton food & drink”Combining aspects of “Armor” the landscape of the sea and “Argoat” the landscape of woodlands, Breton gastronomy has over the years benefited from all the riches offered by the natural …

Gluten-Free in France

Because wheat and gluten allergies are a medical condition, you may have a more understanding response to your allergy than veggies or vegans will get from their life-choice. However, the land of patisseries…