Last year I enrolled for WSET Diploma. I thought it might be a good idea to saher my revision notes with you… 2017-2018 Examiners’ Report Systematic Approach to Tasting Excel format Syllabus (August 2017) UnitContinue reading
Maison en pain d’épice 2018
A préparer la veille Pour 2 petites maisons ou 1 grande + décors (personnages, sapin, etc.) Biscuit Ingrédients 340g de farine 90g de sucre 120g de beurre 1 œuf 1/2cc de bicarbonate de sodium 4clContinue reading
Bûche de Noël chocolat blanc, caramel, fève de tonka et pâte d’amande
Ingrédients 4 œufs 400 g de crème entière liquide 25 cl de lait 200 g de beurre 100 g de petit beurres 100 g de chocolat blanc 180g de pâte d’amande 70 g de sucreContinue reading
Marathon du Médoc 2018… et de 6 !
Et oui je n’ai pas pu m’en empêcher… Après une courte trêve pour l’édition 2017, où je me suis contentée du rôle de supporter car un petit trésor grandissait dans mon ventre, j’ai à nouveauContinue reading
La “une” du Midi Libre !
J’étais heureuse ce mois-ci d’être à la une du Midi Libre pour l’édition clermontaise. Un bel hommage rendu à ma mamie, ma famille et mes origines languedociennes.
Vol-au-Vent from Hérault (Languedoc)
The vol-au-vent (or “croustade”) is a dish made frombaked puff pastry garnished with a savoury preparation. In the Hérault area (Languedoc), we garnish it with the traditional “ragoût d’escoubilles” (leftovers casserole) – clic. My grandmotherContinue reading
A typical dish from the Languedoc: “ragoût d’escoubilles” (leftovers casserole)
I have had this recipe in the corner of my mind for a long time. It is a typical dish from the Languedoc, from the “Hérault” area more specifically, near Montpellier. “Escoubilles” in the localContinue reading
Infographics: Chateauneuf du Pape grapes & history explained
You have always thought that Chateauneuf du Pape grapes and history were complicated? Then just take 2 minutes to visualize this infographics that I just made.
The real “Tielle Sétoise” (tomato and octopus pie)
For those who have never heard of “tielle”, it is a food specialty from Sète, a small town by the mediterranean coast in the Languedoc. The stoy goes that this recipe was imported by Italian immigrantsContinue reading
Seafood Macaronade from Sète (Languedoc)
The “macaronade” is a traditional dish from Sète made from macaroni and meat. A local restaurant, la guinguette chez Fady, created a seafood version which is by far my favourite mediterranean dish. It gathers allContinue reading
Thin & crispy traditional sweet fritters from Aniane (“oreillettes”)
This recipe is my grand mummy’s specialty. It was a tradition for women in Aniane, the village where my grand-parents live, to gather a whole aftrenoon to make “oreillettes” for tha Carnival and for Christmas.Continue reading
(Français) Infographie : le marché des vins aux USA
Sorry, this entry is only available in Français.