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!
Some time ago I set myself a personal goal of replacing the usual supermarket sourced inhabitants of my wine cellar with P-O wines.
A year and a half in the making, beleaguered with delays… the long-awaited indoor markets in the centre of Perpignan are finally open for business.
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.
Mas Cristine Open Day on 9th December is a chance to taste all our wines, accompanied by some snacks from the best restaurants and food producers in the region, all in a festive atmosphere.
Tony Goodman starts off the ‘Tried and Tasted’ wine series at four fabulous domaines; Domaine de la Perdrix, Chateau de Corneilla, Arnaud de Villeneuve and Dom Brial.
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.