This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.
A dinner party in France is seen very much as an opportunity for friends and family to spend quality time together and can last several hours and sometimes cover six courses or more.
First created during the reign of Louis XIV, these candied glazed chestnuts are eaten around Christmas time in France, a fairly costly luxury as true marrons glacés take several days to cook from start to finish.
Make the most of mushroom season with our selection of mouth-watering recipes. Have a great local recipe? Why not SHARE?
Too many cherries? Cherry Brandy anyone?
New garlic thrives around the Mediterranean, and its perfume can be detected on a spring walk through the woods and hillsides of the P.O. Don’t be tempted to eat this wild variety, as it is extremely pungent.
Asparagus has been around for many hundreds of years, cultivated originally by the ancient Egyptians, Greeks and Romans, and many ancient herbal textbooks mention it as both, food and medicine
Rose Hip SyrupLooking for a Winter tonic? Cindy Guilbert recommends this easy and delicious recipe for rose hip syrup, which contains 20 times more vitamin C than oranges.
In this treasure trove of recipes, remedies, folklore and magick of commonly found herbs and flowers, Cindy explains how to use the plants of the P-O, with instructions for making tisanes, decoctions, tinctures and compre
French poet Leon-Paul Fargue described eating oysters as like ‘kissing the sea on the lips’.
Exotic, erotic by reputation….and not everybody’s tasse de thé, the sight and texture of an oyster has made many a strong man (and woman) gag. Still alive as you tip it into your mouth, might it wriggle and jiggle and wiggle inside, like the old day who swallowed a spider?