Les Bugnes are delicate and small twisted ribbon style beignets and are made from a dough very much like a doughnut and coated in a sugar icing. They are also known as Angels Wings and many other names throughout Europe.
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Set up a video call with friends, glass of wine and snack in hand and enjoy some great chat and precious time with friends. In order to enjoy this new virtual Apero time to the max… here’s a new Apero cake recipe from the Taste of Savoie Kitchen.
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The main Christmas meal is called The Reveillon and consists of luxurious and the more extravagant foods found in France. The Reveillon is a long meal, the aperitif is often blinis with smoked salmon and caviar. This would be followed with oysters (huîtres) smoked salmon (saumon fume) and other seafood like lobster (homard).
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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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May I introduce Le Farcement, the first savoury Savoyarde recipe that I have made WITHOUT CHEESE! Who knew there was a traditional recipe from this region and no cheese was involved!
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Sarlat, what a gorgeous medieval town. I had time to enjoy a quick stopover in Sarlat la Caneda on my latest road trip from the Haute Savoie to the beautiful South West region of France. I’ve been wanting to visit for a while and these beautiful cobbled streets with their tall old stone buildings didn’t disappoint. I stayed at Le Glacier and my room which was huge was No.1 looking out over the square – Place de Liberté.
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Is there no end to the fabulous places to eat in Annecy – it would seem not! My latest find is L’Esquisse Restaurant owned by Stéphane and Magali Dattrino. Situated on the Rue Royale in the centre of Annecy, this little gem and it is a small restaurant takes only 18 covers for each sitting in the calm and tastefully decorated restaurant.
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I know I say this everytime I visit Annecy but it really is true…this is a wonderful and interesting medieval town with so many great places to discover, shops to visit, galleries to see and historic sites to enjoy. Not to mention the absolutely stunning freshwater lake surrounded by mountain scenery. Apart from all of these reasons to visit, there is a plethora of fabulous restaurants and cafes to eat in! So my latest find is Les Palettes and this is no ordinary restaurant/cafe, it is also a concept store and those who know me well will know that a melange of shopping and eating is my idea of heaven!
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Five Ways with Reblochon – I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region – Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie.
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I think I may be beginning to dream in French…or maybe I just dream in French cheese, especially when I eat a lot of it! Living in the Haute Savoie this is unavoidable but also delicious so I am not complaining although my jeans sometimes do! Every recipe I see with cheese in, I look for ways of adapting it to use Reblochon and other local and seasonal ingredients – it must be the time of year, as winter approaches and the snow is falling in the Alps and when all the ski resorts burst into life!
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