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.
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.
We’re back again in Céret, irresistibly drawn this time by the latest exhibition at the Musée d’Art Moderne – ‘Eureka’ by Salvator Dali.
The Pyrénées Orientales abounds with fresh ingredients: fruit, veg, fish and meat from local sources both here in France and across the border in Spain, not to mention what you can find foraging.
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.
Unique and original ways to visit some of the spectacular Roussillon vineyards, meet the winemakers, learn about the wines and the land, through tastings and themed workshops – accompanied by the experts!
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.
Or how about mooring up in the middle of Collioure port for a homemade and healthy local brunch? A dip, a view, a snooze……
From 22 June, the rooftop of Galeries Lafayette, in central Perpignan will once more be a place of refreshment.
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!