The Tasty – a typical English breakfast sausage, great for a brunch
The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!
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.
With Elaine Koerner SOME FASCINATING FACTS ABOUT THE CHERRY SEASON! You can’t fight Mother Nature, or so they say. In 2013, Céret’s popular annual Fȇte de la Cerise, originally programmed for May 18 and 19,…
Tony Goodman continues his tour of regional wine producers, chatting to the vignerons and recommending wines that have inspired him.
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.
At the foot of the Albères, off the voie rapide Argelès – Le Boulou, the little village of Villelongue has it all going on this summer.
One of the finalists in the ‘meilleur burger de France’ competition to be held in Paris hails from our very own Pyrenees-Orientales.
Have you been out on the town this summer in the P-O? Do you know a restaurant that deserves a mention in the next P-O Life Mag?O
France’s bakers, supported by president Emmanuel Macron, have called for the French baguette to be recognised and listed with UNESCO as one of the world heritage treasures.
The Tasty – a typical English breakfast sausage, great for a brunch
The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!