Go to Recipe Go to Video The very opening of the meal, those first tastes as people arrive, is my favorite moment. In France we call this moment the “apéritif” or, more colloquially, the “apéro” though technically this refers just to the drink. The food is called “amuse bouche” or amuse the mouth. And this …
This is an “à peu pres” or “just about” recipe. You adjust the quantity for the number of people you will serve.
There are smiles on Parisian faces, everywhere. The difference from confinement to de-confinement is patently obvious. People are simply thrilled to be able to sip a coffee at a café, to have a beer a Spritz or a glass of rose on the terrace. Paris has become an outdoor dining room, and everyone wants to …
Go to Recipe Go to Video “Harvest when the size of a hen’s egg” is the advice I received from Colette who, with her husband Gregoire, grows vegetables in a small corner of the Loire Valley not far from Saumur. She was referring to potatoes as we stood in the couple’s field where potatoes grew …
