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!
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.
Born in Guernsey in the Channel Islands and now living for the past 12 years in the Pyrenees Orientale, I work with plants, herbs, flowers and chocolate and enjoy mixing the two together when I am not painting watercolour mandalas.
For those who love craft beers made with passion and integrity, look no further than Maureillas! Christophe Ledan, who originally comes from Lille but has travelled widely around the world, has set up his ‘brasserie artisanale’ in the village. Christophe is a true craftsman, oozing enthusiasm and expertise for his chosen profession.
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.