Le Flacon, Carouge Geneva

It’s not every day you get to enjoy a Michelin starred lunch I don’t think – so when you do make sure it’s a good one! Le Flacon in Carouge; a gorgeous town within the city of Geneva and I love their style. This is not your regular stuffy Michelin restaurant…

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Food & Wine Festivals and Events in France in May & June 2019

So we continue with the food & wine festivals in France in May & June – here are my picks of the food-related events in France for May and June. Once again a great selection…

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Croziflette with Diots

Yes, you guessed it… La Croziflette is related to La Tartiflette – the common ingredient being Reblochon cheese from the Haute Savoie. I’ve mixed things up a bit and used Crozet pasta and Diots sausages both from the Savoie region.

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A Weekend in Besançon

Why a weekend in Besançon? Or where is Besançon – as a few friends asked when I said I was visiting. Well, one of the reasons I wanted to visit the city of Besançon was because Raymond Blanc was born there.

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Raymond Blanc’s “first great food experience”

During a weekend visit to Besançon in the Franch Comte region of France we enjoyed dinner at Le Poker d’As restaurant. Raymond Blanc said this was where he enjoyed his first great food experience in Besançon at the age of 14. As a longtime admirer of Raymond Blanc, I just had to try it!

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Les Durs à Cuire Restaurant, Les Gets

We are lucky in Les Gets to have such a great selection of restaurants to choose from, both on the slopes and in town and the latest on the scene Les Dur à Cuire restaurant in the centre of town is helping Les Gets live up to the reputation of having some of the best restaurants in a ski resort – Well in my opinion!

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Le Cinquieme Jour, Geneva

Well, this was a dinner to remember, more a feast for the eyes and sensory delight for the taste buds! A gastronomic experience of innovative cuisine incorporating healthy and sustainable food and humanitarian principles.

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Leek, Bacon, Mushroom and Reblochon Tart

My latest recipe with Reblochon – A leek, bacon, mushroom and Reblochon tart. I’m always looking for ways to cook with Reblochon cheese because I love this versatile cheese – it works in practically any dish. It’s a local cheese in the Haute Savoie and has had the prestigious AOC status since 1958.

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