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Tag Archives: Etretat
Exotic Eggs off Les Falaises and Welsh Plough
This was the time of year I’d hoped to be filming in France – among other locations, in Étretat and on the creamy coloured Falaises (Côtes Albatre). I’d set up the exclusive contact to involve one of the very few Englishmen with a … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, DOP, Food travel, Foraging, Gull's Eggs, Memories, Perfect Eggs, Wild Food
Tagged 20 bore shotgun, Allen's of Mayfair Butchers, Celery Salt, Chasseurs, Etretat, Farm Street Jesuit Centre, Glyn Ceiriog, Gull's Eggs, Hunters, Les Falaises, Les Roches Blanches, Llangollen, Peewit's Eggs, Plover's Eggs, plovers' nest on the plough, Port, Sourdough, Wales, Welsh Farmhouse Butter, www.walkwithjoy.com
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Proust’s Legacy makes us all Beneficiaries
As a serious 19th century writer, Marcel Proust possibly did more for the populace for cake than he did with his books. Those few opening lines about how nibbling at a madeleine transported him almost immediately back to a happy childhood at his grandmother’s house in Cabourg (Normandy) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Coffee, Food travel, French Markets, French supermarkets, Memories
Tagged Andre Gide, Benedictine, Blue Collar Gastronomy, Cabourg, Cafe au Lait, Calvados, Caramel Beurre Sale, Cidre, Corot, ENO, Etretat, Francis Bacon, Genovese Sponge, Guy de Maupassant, James Joyce, John Minihan, Les Madeleines de Commercy, Louis XV, Madeleines, Marcel Proust, Monet, Offenbach, Oscar Wilde, Pissarro, Samuel Beckett, Tales of Hoffmann, William Burroughs
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Buffet – Campagnard, not Bernard
A small windfall came through the post – and it coincided with half term. Hasty arrangements and we were on the early ferry – en route to our beloved Etretat. We rent an apartment right on the seaside so the … Continue reading
Posted in Bread, Food travel, French Markets
Tagged Alphonse Karr, Buffet Compagnard, Etretat, Fromage du Tete, Guy du Maupassant, St Vaast Oysters
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Comfort Farm Food
We’ve all had foods we fall back on for comfort – if we’re honest we still do. They take us back to the gentler days of childhood and innocence, or just plain remind us of better times. I adore madelaines dipped … Continue reading
Posted in Archaeology and Food, Blue Collar Gastronomy, Bread, Chicken, Classic Rice Dishes, Foraging, Greek Cooking, Healing Foods, Hen's and Bantam's Eggs, Perfect Eggs, Simple Food, Stocks and Stock Making
Tagged Avgolemono, Egg in a Cup, Etretat, Madelaines, Marcel Proust, Rosie Barron
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