Carole Delga has announced the creation of a ‘marque ombrelle’ to be known as ‘Pays Catalan’ – a term that has already been used for many years by many of the tourisme agencies of the region when referring to the Pyrénées-Orientales.
Perpignan restaurant’s beef best in France
Le Divil and its wonderful well-hung meat has been chosen as the best in France.
Fancy yourself on the big screen? A new project, being filmed in Prats de Mollo from 28th February to 2nd March, is looking for extras to complete its team. There is no specific criteria except…
Saffron production is a labour of love – a process so labour intensive that it is hardly surprising that the fiery coloured spice is the most expensive in the world.
In 2016, a section of the mobile ‘radars nouvelle génération’ manned at present by the police, was handed over to “prestataires agréés”, approved, private service suppliers.
In the living memory of the elderly are brothers and fathers going off to one or other to war, and the stories of those who never returned.
Un tremblement de terre not only sounds exactly like the thing it is (an earthquake) but to my English ear there are echoes of a deliciously kitsch, end of the pier sauciness resonating too – like something out of an old Les Dawson sketch.
We all know ‘Britain’s Got Talent’ but have you watched the French equivalent ‘La France a un incroyable talent’?
Well, It’s coming to Perpignan for the first time so this could be your chance to shine!
The one euro train has encouraged many more people to use the train within the region, and, thanks to its continued success, the amount of lines available at this price will be doubled in 2017
The Tasty – a typical English breakfast sausage, great for a brunch
The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!