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!Read the full post
There are many Food and Wine Festivals in France and here is my second post in this series. The Food and Wine Festivals for March and April in France.Read the full post
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!Read the full post
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.Read the full post
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.Read the full post
As there are a plethora of food and wine festivals and events in France, I thought I’d let you know about them. There are so many things I love about living in France but the celebration of food and wine is right up there at the top of the list.Read the full post
Happy New Year to you all and thank you for following and reading my blog.
Galette des Rois, this is a must try cake if you happen to be in France for Epiphany on 6th January. You’ll find it in all Boulangeries and here’s a recipe if you’d like to make one yourself.
Every time I go to Lyon I love to try a new restaurant and as there are so many I’m never going to run out of great dining experiences in this gastronomic capital of France. So my lunch choice on a recent trip was L’Alexandrin. Very conveniently situated close to The Halles de Lyon-Paul BocuseRead the full post
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).Read the full post
Celebrated in Geneva this weekend 7-9 December 2018
A history of The Escalade: Festival of the Chocolate Pot celebrated in Geneva – A commemoration of the defeat of The Duke of Savoy and his army
Each year in the second week of December, Geneva in Switzerland comes alive with the sound of revolution. Fife and drum bands march the cobbled streets of the Old Town.