Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish.
Gloriously rich and buttery (don’t think about the calories!) brioche is a versatile dough which can be used to make sweet rolls, burger buns, the classic brioche à têtes or parisiennes or the beautifully domed brioche Nanterre.
Wild boar meat is leaner and tends to be darker red than ordinary pork, with a sweet and nutty flavour, due in part to its wild diet of grasses and nuts and forage.
LE CHAMPAGNE - POP THOSE BUBBLES Read the text about champagne and use the vocabulary below to help your understanding - but only if necessary! Bonne lecture! NE confondez pas ces deux termes! Sabler le…
For Christmas and New Year, the Point d’Art in Montbolo will be serving special, home cooked menus including dishes of Foie Gras and Scallops and a few surprises!
We love publishing your reviews. They’re honest (of course) objective, (we hope) and cover a wide range of tastes, prices, and places. You might not always agree, the chef might be having a bad day, your standards might be higher….or lower – but they give you an idea of what’s available and what to expect.
The colourful Hotel Cortie in the narrow streets of pretty Thuir centre has been a hotel-restaurant and events venue for more than a century.
Do we really need more “grandes surfaces” (out of town shopping malls) in the P.O? I ask after watching with disinterest the completion of yet another “shopping experience” by the side of the Route Nationale…
Look out for the Summer P-O Life Mag around the region from 1st July
We love publishing your reviews. They’re honest (of course) objective, (we hope) and cover a wide range of tastes, prices, and places. You might not always agree, the chef might be having a bad day, your standards might be higher….or lower – but they give you an idea of what’s available and what to expect.
