The tasty aspect of this holiday, Chandeleur here in France, is the great amount of crêpes made, in each household, following a different recipe. My father in law is self-appointed crepe-master. He prepares, like every year, the batter 24 hours in advance, mixing fresh eggs, flour, butter, a pinch of salt and a mix of rum and pastis. There is no sugar in our mix, as the sweet will be added after being cooked.
Chefs – Elodie Pichard of CRU in Bordeaux
A native of Langon, in Gironde, Chef Elodie Pichard gives her paternal grandmother the credit for inspiring her to cook. She would spend time in the actual kitchen of her grandmothers, using real tools and real pots and pans to make real meals rather than spending time with a play kitchen like many other small children.Elodie completed her professional training at ICFA Bordeaux LAC, then interned with chef Pierrick Celibert of C’Yusha in Bordeaux, whom she considers her mentor.
Helping Our Local Farms / Aider Nos Fermes Locales(FRANCE)
With many markets closing let’s try to keep our local farms in business while we can with delivery or pick-up of local products.
One of the most authentic French countryside towns might be Bazas. Its arcaded town square, beautiful Saturday morning markets and unique yearly festivals are only a few of the reasons to visit.
Visting the historic center of Gironde, circa 1400. UNESCO Cathedral, Saturday Markets and Cultural Festivals.
La Lamproie (Lamprey Eel)
The Durand family has an incredibly well-run operation, from fishing to cooking to presentations for kids and adults.
Sweet wines and delicious Southwestern food.
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