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.
La Makila, Basque Walking Stick
In the Basque Country, this tree is not valued as much for its fruits, but rather for its wood, used to create the typical stick of the region, la makila.
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.
South-West France Desserts
From the macaron to canele, to puits d'amour to mouchous...the SW of France has a wide variety of bite sized sweet treats! This part of France is also were chocolate is believed to have entered from Spain and makes it home to some incredible chocolate shops!
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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