This Catalan sauce has a wonderfully complex flavour and conveniently keeps for at least a week in the fridge. It is traditionally served with Calcots, but works beautifully with simply-cooked fish, roast chicken, and even over warm new potatoes. In this instance I suggest serving it with a simple Tortilla Espanola.
Fiona Sass and Cindy Guilbert have much in common. They both live in the High Vallespir….and they both have a passion for edible and medicinal weeds and wild plants.
At first meeting, Gerard Magny, founder of Réso Bio, is a calm and quietly-spoken man….but once he starts talking about the organic produce that lines the spacious shelves of his chain of Réso Bio shops around the region, he lights up like a firework!
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 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.
La Pierranne Reviewed by John Fairclough in 2012 Despite being the brunt of many cheap jokes over the years, the good people of Belgium have had the last laugh where food and drink are concerned.…
I just love Argelès port. It has that certain ‘je ne sais quoi’, that special atmosphere that sets it aside from other ports. Sails moving gently in the breeze, sea air, totally pedestrian, (tho’ you may have to hop out of the way of a stray bicycle), people strolling along and chatting, or watching the world go by – a refreshing change to the manic pace of life.
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.
Open Mike Evening. The Cordoba Café puts on music and entertainment throughout the year – and shows all the big matches and events on a giant screen.
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.