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.
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
Brush up on your herbs, spices and oils vocabulary and make the perfect spicy accompaniment to your apéro with this super simple cayenne and rosemary almond recipe.
A new law, set to take affect in the first week of February ’19 aims to improve life and living conditions for French farmers and producers
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.
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….)
The word rousquille comes from the Spanish word ‘rosquilla’ meaning ‘little wheel’. Traditionally flavoured with aniseed and orange blossom, this medieval speciality started off with a biscuit texture, but has been developed over the years to become more of a cake than a biscuit.
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.
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.
