👩🍳 Cuisine + 🍷 Vins + 🤭 Fun 🤸♀️
The first time I met Jean Charles Abbatucci was 5 years ago, when I was travelling France to visit farmers…
With his singing accent from the South of France (the most beautiful accent in the world, isn’t it? 😉 )…
Recipe About “Brandade de Nîmes”: This typical fish dish from the city of Nîmes, in the Languedoc Roussillon, is made…
If ever you have the chance to meet Yvonne Hégoburu from Domaine de Souch in Jurançon, the first thing she…
Recipe Chestnut flour is very important in Corsican cuisine because in the old days, when means of communication with the…
I met Alain in February just a few days before Vinisud in Montpellier. He is clearly one of my favourite…
Xavier Braujou started his life as a woodcutter. He loved the hours spent alone in the forest, in direct contact…
Twelfth Night (Epiphanie) concludes the Christmas holidays and is traditionally celebrated with a big party closing the season. At the…
Where does it come from? This wine is produced in the village where I go each and every summer: Frontignan.…
I have tried one of the most difficult dishes of English cuisine: Yorkshire pudding. It is traditionally served with a…
The advantage of this recipe is that the dough, made of polenta, doesn’t need any fat, in opposition to classic…
Ingredients Serves 4 For plain white pasta 100g wheat flour 100g durum wheat flour 2 eggs For green pasta 1 egg…