Coming from the French word terre for “soil,” the word terroir originally described the special characteristics of a region, or piece of land, which gave different varieties of wine, coffee and tea their individuality. (Soil, climate, position, regional traditions….)
Local oenology club is back again with a summer programme bursting with local wine tours and events
A thick, frosty drink of cherry juice concentrate, frozen cherries, blueberries, lowfat milk, lowfat yogurt and vanilla, topped with a mix of dried cherries and chopped nuts.
We love publishing your reviews. They’re honest (mostly!) objective, (hopefully) unrelated to advertising (bien sûr!) 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.
With Elaine Koerner SOME FASCINATING FACTS ABOUT THE CHERRY SEASON! You can’t fight Mother Nature, or so they say. In 2013, Céret’s popular annual Fȇte de la Cerise, originally programmed for May 18 and 19,…
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
Cherry trees are the last to blossom and the first to bear fruit. As the pink of the peach flowers fade and fall, a white lace spreads itself over the cherry orchards.
The word rousquille comes from the Spanish word ‘rosquilla’ meaning ‘little wheel’. Traditionally flavoured with aniseed and orange blossom, this medieval speciality started off with a biscuit texture, but has been developed over the years to become more of a cake than a biscuit.
At the foot of the Albères, off the voie rapide Argelès – Le Boulou, the little village of Villelongue may not be the obvious choice for great food and live music, but it has it…
One of the finalists in the ‘meilleur burger de France’ competition to be held in Paris hails from our very own Pyrenees-Orientales.