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La Ferme du Vert, green tourism and cheeses in the heart of the Boulonnais region
Just a few kilometers from the Côte d'Opale, this magnificent 19th-century farmhouse is home to a charming hostellerie and a table de pays (12/,5/20) with no shortage of charm. When Joseph and Anny Bernard bought this beautiful farmhouse inn in 1981, they paved the way for green tourism.
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La Ferme du Vert, green tourism and cheeses in the heart of the Boulonnais region
Just a few kilometers from the Côte d'Opale, this magnificent 19th-century farmhouse is home to a charming hostellerie and a table de pays (12/,5/20) with no shortage of charm. When Joseph and Anny Bernard bought this beautiful farmhouse inn in 1981, they paved the way for green tourism.
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Bridor celebrates the World Cup
This year, Bridor celebrates its 30th anniversary in the presence of Mr. Jean-Yves Le Drian, Minister of Foreign Affairs and Mr. Loïc Chesnais-Girard, President of the Brittany Region, alongside Louis Le Duff . Story of an ascent, by Paula
Cashel blue pizza
These pizzas are particularly easy to make with dry yeast: all you have to do is wait for the dough to rise! If you don't want to go to the trouble of making your own pizza dough, you can buy it ready-made in the shops. Otherwise, baguette or cut ciabatta will do.
Cote-Rôtie du Domaine Jamet au Petit Sommelier
On November 16, you'll have the chance to taste Jean-Paul Jamet's rare Cote-Rotie during an exceptional winemaker's dinner at the Petit Sommelier restaurant in Paris.
Bordeaux 2017: Saint-Emilion
It's hard to draw general conclusions about Saint-Émilion. The sheer size of the appellation, its heterogeneity and its different styles, all call for a certain amount of hindsight. However, it is clear that the limestone plateau, relatively spared by frost, has produced some very fine wines.
Clairette de Die sees red!
Do you know Clairette de Die? No ? That's a shame, because this is one of France's beautiful, little-known appellations producing true, fresh, elegant wines. Located in the Drôme region, the appellation produces sparkling wines that are particularly fruity, floral and quite distinctive. Although the local cooperative, which represents some 225 winegrowers, produces almost 75% of the appellation's wines, the quality is top-notch. Through its Jaillance brand, quality efforts are numerous to make Drôme wines shine in the firmament.And now, a new string has been added to its bow: the production of a rosé version of Clairette de Die. Since November 26, 2016, when it was published in the Journal Officiel, the specifications for this appellation contrôlée, recognized since 1942, have allowed for vinification with red grapes.Having won the administrative battle with the winegrowers of Bugey Cerdon, the other producer of red sparkling wines, the Diois winegrowers relied on their knowledge of red grape varieties such as Gamay and red Muscat to obtain authorization from the INAO (Institut National de l'Origine et de la Qualité). A minimum of 5% of these grape varieties must be blended with traditional white varieties such as muscat à petits grains and clairette.Low in alcohol (between 6.5% vol. and 8% vol.), this "new" clairette is likely to win over the hearts of many consumers looking for a different sensory experience, and for sparkling wines that are particularly fruity and slightly windier than current clairettes.The first bottles should be available from early summer 2017. Can't wait for summer!
Clairette de Die is made using the age-old Dioise method, without adding sugar during bottle fermentation. It's a blend of 75% (minimum) muscat à petits grains and clairette.Crémant de Die has the same geographical delimitation as Clairette de Die, and can be made from Clairette, Aligoté and Muscat grapes.The Coteaux de Die appellation produces a still white wine made exclusively from clairette.
AOC Châtillon-en-Diois comes in three colors and produces still wines only.
Hélène and Olivier, emperors of restaurant decoration
Hélène and Olivier Lempereur, architect-decorators, have put their stamp on a number of restaurants. A book dedicated to their work hits bookstores this month.
Comme un taboulé en vinaigrette tepid by Stéphane Buron
Chabichou chef Stéphane Buron proposes his cauliflower recipe for 4 people.
Tip: Yellow Chartreuse soufflé
Stéphane Buron's tip for a straight soufflé that lasts as long as possible
Tip: Lemon mousseline sauce
Le Chabichou's chef shows us how to make a mayonnaise that won't congeal.
Ice Petite Folie DE LA MAISON WOLFBERGER
Wolfberger presents the latest addition to its Ice Petite Folie range. With its aromas of raspberry, marshmallow and stewed strawberry, Crémant Ice Petite Folie Rosé should delight gourmets and surprise bubble-lovers alike. Enjoy on the rocks or in cocktails.
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