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.
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!
Amanita Caesarea – “Le meilleur champignon du monde !” by Jane Mann On Wednesday this week the sun came out. This should not be remarkable in June in the South of France. This “summer”, however,…
Restaurants Open on NYE Don’t fancy seeing the New Year in at home? Here are a few restaurants open on 31st December. Bookings highly recommended! Click on each restaurant name for more info. Le Carasol…
To find the best quality saffron you do not need to travel far. In the hills above Calmeilles, at the feet of Canigou, Laurent Dieval and his wife Hilde have been growing this intriguing flower since 2011.
SAUSAGES: Christmas market orders. For my last delivery of the year I will be in St Jean pla de Corts. All of the details are in the poster attached.
They are usually bright red or violet, fruity, with a taste of cherry, strawberry