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Category Archives: Fruits Glace
Board a Red Eye Ferry for your Festive Food
Seeming to have only just fallen asleep, my ‘phone alarm goes off at 04h00 - it’s the Thursday before Christmas Day. Out of bed, showered, coffee’d – one sugar please - and we on our way on near empty roads to the port. … Continue reading
Posted in Alliums, Archaeology and Food, Batterie, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Foie Gras, Fonds and Jus, Food of the Ancients, French supermarkets, Fruits Glace, Graisse d'oie and Confit de Canard, Great Chefs, Label Rouge, Oysters and Shellfish, Poulet Fermiers, South West French Cuisine, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir
Tagged Boulogne-sur-Mer, Bouzique Oysters, Champagne, Choucroute, Christmas Table, Confits, Foie Gras, Fresh Foie Gras, Georges Blanc, Glorieuses de Bresse, Leclerc, Pigeoneau, Sauce Making, Shopping made a Pleasure not a Chore, Speciality Potatoes, St Vaast Oysters, The Christmas Feast
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Glace Cherries and the Spy from the City of London
I was sent a small pack of quite the most exotic glace cherries recently – they were from Provence and a variety described as purple – this year’s production so as good as better than fresh – the only way … Continue reading
Posted in Blue Collar Gastronomy, Coffee, Food Influencers, French Markets, Fruits Glace, Ingredients, No Compromise Shopping
Tagged Anne Wiilan, Apt (Provence), Ardeche, Blue Collar Gastronomy, Chataigne Chestnuts, Glace Cherries, James Allen Sharwood, La Varenne Ecole de Cuisine, Linda Collister, Lyonnais, Marrons Glaces, Slow Food
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