Under the current confinement restrictions, dining sur place is no longer an option but you can still enjoy tasty, chef-prepared cuisine, and support our local restauranteurs, by ordering dishes à emporter. It’s a win-win situation! P-O Life reader, Peter Spencer from le Boulou, has very kindly compiled a list of restaurants offering take-away and/or delivery services.
My friends Mark and Paul spend playtime here in Céret, but work time is spent producing some really great wine – in the UK! So darlings, you really must try Marlings!
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.
Superstition? Yes, maybe….but they’re not quite as silly as they seem! As we know, the history of France is jam-packed with intrigue, suspicion, passion, poison, and mysterious death.
This chocolate chestnut pie makes a delectable treat on a cool autumn day!
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
Walnuts contain protein, omega 3, fatty acids, vitamin E, B complex and minerals. They are said to be brain food – well they look like little brains, don’t they? – and studies suggest they can ward off Alzheimer’s, lower cholesterol and protect against heart disease and diabetes.
The fruits of the arbousier can be eaten fresh, but don’t have much flavour, unless you want to make “medronheira” (strawberry tree firewater), a Portuguese brandy…but the kaki chutney is delicious.
Not All Black Olives Are Black! We’ve all plucked an olive off a tree, popped it into our mouths and quickly popped it back out again – haven’t we? And beurk (French for yuk!). But do you know why?
Chestnut season is here, and the shops are full of pumpkins, why not combine the two and make some soup?