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Montréal in the evening

I took this Montreal Downtown Photo a few months after having received my first DSLR, still learning. I cheated a bit by using a Photoshop filter ;-). But I am still very happy with the final result ! I am looking forward to going back to visit my Mother-in-law who lives there, and take this shot
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rosée du matin dans les vignes

This article is the last of a series of three where I try to analyze the challenge that climate changes represents for the wine industry and the consequences for the wine consumer: How much does the wine industry contribute to climate change? How to reduce these impacts (reduction)? TODAY: What will be the medium and
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Photo de la taille de la vigne

This article is the second of a series of three where I try to analyze the challenge that climate changes represents for the wine industry and the consequences for the wine consumer: How much does the wine industry contribute to climate change? TODAY: How to reduce these impacts (reduction)? What will be the medium and
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photo d'un thermomètre montrant les températures à Châteauneuf du Pape

This article is the fisrt of a series of three where I try to analyze the challenge that climate changes represents for the wine industry and the consequences for the wine consumer: TODAY: How much does the wine industry contribute to climate change? How to reduce these impacts (reduction)? What will be the medium and
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Henri Milan Coteaux d'Aix en Provence

With his singing accent from the South of France (the most beautiful accent in the world, isn’t it? 😉 ) and his joie de vivre, Henri Milan is a man that immediatly makes you feel good. Funnily enough, it is exactly the same for his wines… They transport you in the Provence garrigues with the
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photo des poivrons farcis à la brandade de Nimes

Recipe About “Brandade de Nîmes”: This typical fish dish from the city of Nîmes, in the Languedoc Roussillon, is made of a refined salt cod puree. It is also known as “Cod Brandade”. The name comes from the Provençal word “brandado” meaning “things stirred”. Indeed, the Brandade’s success is mainly based on a very prolonged
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home made chestnut pine nuts corsican bread

Recipe Chestnut flour is very important in Corsican cuisine because in the old days, when means of communication with the continent were rare and expensive, the Corsican did not have enough wheat on the island to reach self-sufficiency. As a consequence, to replace wheat flour they used chestnut flour because chestnut trees are very abundant
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