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.
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
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.
Traditional British style sausages and bacon back in the P-O
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
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.