Tag Archives: Champagne

Board a Red Eye Ferry for your Festive Food

Posted on December 26, 2011 by Gareth

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 →

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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 , , , , , , , , , , , , , , , , | 2 Comments