Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
This season’s ‘Tried and Tasted’ wine series sees Tony Goodman exploring local lockdown lovelies that helped him to survive confinement and will also be perfect for celebrating a return to freedom
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!
Traditional British style sausages and bacon back in the P-O
Struggling with gift ideas? Support a new P-O business by ordering a beer gift pack made with the freshest, purest waters of the Pyrenees
Le doggy bag, or ‘le gourmet bag,’ to make it sound that little bit more appealing, became law in restaurants in 2017 – but did it ever really take off?
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.
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.
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.