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
Chef Élodie Pichard, Chef with her partner and husband Jeremie, Duck Tartare and Seared Fois Gras When the Michelin Guide came out with its new list of culinary stars in the region for 2020, it was impossible to miss the lack of female chefs. I regularly work with Chef Caroline Alix of Restaurant Caro&Co in... Continue Reading →
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.
Visiting Bazas
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.
Bazas
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.
Sauternes
Sweet wines and delicious Southwestern food.
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