Chefs – Caroline Alix of Restaurant Caro&Co in Bazas

When you first meet Caroline ALIX, or Caro, in her charming restaurant 'Caro&Co located under the stone arcades in the countryside village of Bazas, you see a charming and sociable chef. The warmth she puts into creating her colorful and seasonal plates is expressed with seasonal vegetables and local meats, sometimes with a hint of those South African roots. Maybe the most unique dish you can try is a beautiful bobotie (spiced mince gratin from South Africa) or maybe a chilled tumeric and carrot soup.

Saffron History and Producers in SW France

You might wonder how to tell the good saffron from the bad safflower, why some threads costing three times as much as other 'saffron'. Well, as with many expensive food items, besides the quality, you also have to question the authenticity. It takes at least 100,000-200,000 threads of saffron to make a kilo, which sells for anywhere from 3,000-6,000 EURO. It's the most expensive spice in the world...During the pandemic of bubonic plague a war ensued called the 'Saffron War', it was so valued as a cure for the suffering that stocks in Europe were depleted and more was ordered from the East.

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 →

Bazas Food and Farm Tour

10am Visit fois gras farm to learn how fois gras is made and taste products (or another farm depending on season and availability) 1230pm Stop by butcher who will show us the famous Bazadais beef cuts 1pm Lunch of Bazadais beef cooked by chef and owner of local restaurant 3pm Visit historic town of Bazas... Continue Reading →

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