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.
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….)
Craft beer fever is sweeping the globe and La France is not immune. Numbers of artisanal brasseries have almost tripled in a few short years. Here in the Pyrenees, young skilful brewers are discovering our cool crisp water is the perfect ingredient.
Too many cherries? Cherry Brandy anyone?
This Sweet Cherry & Almond Fougasse is a slightly different way to enjoy this year’s cherries. It’s perfect for picnics, wonderful with coffee, and just about any time of day really!
Team Cargols, a Perpignan-based association seeking to promote the delicacy that is snail cuisine, cordially invite you to the first ever Fête del Escargot
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.
The Easter Omelette, or ‘Omelette Pascale’ is more than just a recipe in Catalonia – it’s a whole tradition!
According to legend, Napoleon Bonaparte was travelling across southern France with his army, when he first tasted an omelette prepared for him at an inn near Bessières.
The Easter Omelette, or ‘Omelette Pascale is more than just a recipe in Catalonia – it’s a whole tradition!
According to legend, Napoleon Bonaparte was travelling across southern France with his army, when he first tasted an omelette prepared for him at an inn near Bessières. He was so impressed that he had a giant omelette made for his troops the very next day. What a nice man!
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.