👩🍳 Food + 🍷 Wine + 🤭 Fun 🤸♀️
This is a very quick and easy Strawberry & White Peach salad recipe, using some Muscat de Frontignan for the Languedoc touch 😉 Serves 4 – 10 minutes Ingredients 400 g strawberries 4 white peaches 250 ml Muscat de Frontignan 4 tablespoons honey 4 fresh mint leaves Recipe Cut the strawberries in halves and the …
I attended last night an afterwork workshop organized by Inter Rhône on Wine & Strawberries pairing. Gérard Roche from the Chambre d’Agriculture du Vaucluse introduced us to different strawberry varieties. Then the sommelière Géraldine Clément selected five wines that paired with these strawberries according to their texture, sugar and acidity levels. Very unusual and interesting!
After several fails in trying to make a classic puff pastry, I stoped making it myself… Until the day I tried this inverse puff pastry that I kept seeing on food blogs. It is just amazing! “To try is to adopt it” as says our famous French food blogger Mercotte. Ingredients for a pie or …
I discovered the “Croustade” recently while I was in Gascony at our friends from Armagnacs Delord, a great family-owned spirits business run by the two sons of the family, Jérôme and Sylvain. The croustade is a dessert made of apples marinated in Armagnac, the local spirit (of course!) and many layers of a very thin …
Matching Asian Food with Wine is not easy as Far-Eastern food is so different from Western Food, where most wines are produced. Colours, textures, flavours are so different from our Western references. This is the reason why I have put together this infographics explaining the 8 things to take into account to choose your wine …
In trems of wine and cheese pairings, our parents and grand parents only ever thought of red, perfect to finish a meal. However white wine tends to work better with cheese. Explanations below… Red wines habe, in general, a lower acidity than white wines, but also more tannins. Most cheeses have a high fat and …
My friend Hortense told me about the great Green Kitchen Stories website. I absolutely love it. I am not a great fan of gluten-free/dairy-free/vegan or any x-free style of food, but I have to say, all the recipes I have tried from this website so far are absolutely great. You really do not feel like …
I am personnally not too keen on any sort of “x-free” style of food… I just think eating helathy means eating a little bit of everything without any excess. However I tried this recipe last night for a friend of mine and I have to say, it was surprisingly good… I was inspired by the …
I picked my first wild blackberries this morning. With the July heatwave & drought, most blackberries are very tiny and dry this year, but I found a perfect spot in the shade with some beautiful large ones… This is a very easy recipe, with some camp coffee (“ricoré” in France, which comes in powder), which …
The “Crespeou“, which means “crêpe” in provencal dialect, is a bright-coloured typical dish from Provence. It is made from several layers of coloured omelettes, made with what is left in your fridge and cupboard : salad leftovers, canned fish, olives, roastde meat, vegetables etc. Once again, a dish for the poor! However, you will need …
I often bake these lemon & lavender biscuits when I want to give something and I do not have enough time to make some macarons (my macarons recipe is here). 20 minutes, a nice packaging and you’re done! Perfect for Mothers’ Day 🙂 Preparation: 10 minutes Cooking time: 10 minutes Ingredients for 18 biscuits Lemon …
Today let me introduce you to a recipe that means a lot to me, as it was my mum’s specialty: Stuffed suid from Sète. The recipe was already in my seafood macaronade, but it deserved a dedicated post. What should you drink with it? A local Picpoul de Pinet, of course! Serves 3/4 – Preparation …
