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Tag Archives: Pigeoneau
Pigeonneau is No Pigeon-You-Know
If an Egg-on-Legs is a country mile from a Poulet Fermier, then let the same be said of the gracious Pigeonneau from its too often mistaken equivalent, the feral wood pigeon. Pigeons have always been message couriers, from the Ark, through sieges … Continue reading
Posted in Alcohol, Alliums, Archaeology and Food, Blue Collar Gastronomy, Food of the Ancients, French Markets, French Regional Foods, French supermarkets, Great Chefs, Greek Cooking, Pigeoneau
Tagged 'Crop Milk', Ancient Rome, Anjou, Dovecotes, Duif, ers, LDC, Les Charmilles, Loue, Non GM feed, Persia, Pigeoneau, Pigeonneau, Pigeonneaux, Pliny the Elder, Reuters News Agency, Sans OGM feeding, Sarthe, T'convent Restaurant, Toits d'Eglises
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En Normandie, sans-GMO – Read On
Nothing new will appear on these pages for a few days now. I am away in search of some of the best volailles that Normandy’s farmers can produce – vol (fly)/ailles(wings) = poultry. Not just chickens, but also pigeoneau (squab), … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Guinea Fowl, Hen's and Bantam's Eggs, Label Rouge, No Compromise Shopping, Pigeoneau, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, The Food Business
Tagged Barbary Ducks, Blue Collar Gastronomy, Cider Vinegar, Confiture du Lait, Eggs on Legs, GM Soya from Brazil and America, Grand Maitre, Guinea Fowl, Label Rouge, Loue, Normandie, Pigeoneau, Poulets Fermiers, Pure Breed Chickens, Squab
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Medieval Nightime Quarry, or the Early Beginnings of Take-Away
In grand houses across Europe, the more so in France, pigeoneau played as vital a role to subsistence and feasting as the deer park and the local river. Pigeonniers are an architechural feature of chateaux and manoirs large and small. There … Continue reading
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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