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All things organic at Paris’ Salon Marjolaine

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Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is […]

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Saturday November 5, 2011: We got wind of an all-organic exposition and fair going on at the Parc Floral located at the Bois de Vincennes (saw it in the PariScope, the weekly guide to all things entertainment, arts and culture going on in Paris;  where else would you find this sort of thing?).  It is

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Big Americain in Pau

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  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

Big Americain in Pau Read More »

[portfolio_slideshow]

  Tuesday November 1, 2011: Observed this sign on a stand selling hamburgers in at a carnival in the Place de Verdun in Pau.  “Warm round bread, two patties, lettuce, tomatoes, onions, fries, choice of sauce 6 euros.”  I did not purchase a Big Americain so cannot provide any further commentary.  What else is there

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Garbure Béarnaise

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The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

Garbure Béarnaise Read More »

[portfolio_slideshow]

The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, confits and foie gras.  To the south and west are the Pays Basques, famous for

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Ossau Iraty

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Wrapping paper used by Monsieur and Madame Andre CHAHON of Morlanne, near Pau.  I encountered their stand inside la Moutet at the Tuesday Market in Orthez, where they were offering a range of their raw milk sheep’s cheeses.  This sample came wrapped around a wedge of their 12 month old Ossau Iraty, which is perhaps

Ossau Iraty Read More »

[portfolio_slideshow]

Wrapping paper used by Monsieur and Madame Andre CHAHON of Morlanne, near Pau.  I encountered their stand inside la Moutet at the Tuesday Market in Orthez, where they were offering a range of their raw milk sheep’s cheeses.  This sample came wrapped around a wedge of their 12 month old Ossau Iraty, which is perhaps

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Local Pumpkin to Compete in the Nationals

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Monsieur Bergeroo of Orthez, in the Pyrénées Atlantique department (that’s right, the town were my wife and I have recently purchased a home for our retirement) is once again competing in the Concours National, the competition to find the largest pumpkin in France.  Evidently, the Bergeroo family is known for really big pumpkins; according to

Local Pumpkin to Compete in the Nationals Read More »

[portfolio_slideshow]

Monsieur Bergeroo of Orthez, in the Pyrénées Atlantique department (that’s right, the town were my wife and I have recently purchased a home for our retirement) is once again competing in the Concours National, the competition to find the largest pumpkin in France.  Evidently, the Bergeroo family is known for really big pumpkins; according to

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Slow Foods Wants to “Take Back the Value Meal”

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Slow Food USA is challenging us all to “Take Back the Value Meal” by getting together with family, friends and neighbors to cook a slow food meal that costs no more than $5 per person.  On September 17, Slow Food USA members all over the U.S. will be cooking good food on the cheap, either

Slow Foods Wants to “Take Back the Value Meal” Read More »

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Slow Food USA is challenging us all to “Take Back the Value Meal” by getting together with family, friends and neighbors to cook a slow food meal that costs no more than $5 per person.  On September 17, Slow Food USA members all over the U.S. will be cooking good food on the cheap, either

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New Dishes on the Menu at Le Pichet

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A few photos of new dishes that have recently been added to the menu at Le Pichet by Chef de Cuisine Brent Harding.  It’s the time of year when the season for some produce is ending just as that of others is beginning.  This explains the addition of 2-3 new dishes each week or two.  

New Dishes on the Menu at Le Pichet Read More »

[portfolio_slideshow]

A few photos of new dishes that have recently been added to the menu at Le Pichet by Chef de Cuisine Brent Harding.  It’s the time of year when the season for some produce is ending just as that of others is beginning.  This explains the addition of 2-3 new dishes each week or two.  

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Gratin Lyonnais and Seasonal Envy

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About this time of year, I start to get the question.  People call.  I get emails.  Guests stop me in the restaurants, or even on the street.  The question that is simmers up every year about this time is:  “When is the Gratin Lyonnais going to be back on the menu?” Trust me, I am

Gratin Lyonnais and Seasonal Envy Read More »

[portfolio_slideshow]

About this time of year, I start to get the question.  People call.  I get emails.  Guests stop me in the restaurants, or even on the street.  The question that is simmers up every year about this time is:  “When is the Gratin Lyonnais going to be back on the menu?” Trust me, I am

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After a really big mushroom; a 4 pound tomato.

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  Check out this photo, from la République des Pyrénées , the hometown newspaper in the town of Orthez where I hope some day to retire.  The summer rains that favored the growth of the really big mushroom have evidently given way to sunshine;  a resident in the nearby town of Lascar recently harvested a

After a really big mushroom; a 4 pound tomato. Read More »

[portfolio_slideshow]

  Check out this photo, from la République des Pyrénées , the hometown newspaper in the town of Orthez where I hope some day to retire.  The summer rains that favored the growth of the really big mushroom have evidently given way to sunshine;  a resident in the nearby town of Lascar recently harvested a

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Aspargus season is only 8 months away.

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I know, it is almost September. So why am I pulling out these images of a pickling project from last May?  It seems that I am just now finding the time to write up a few notes about pickling asparagus.  I hope you will still find them interesting. Someone once suggested that it would be

Aspargus season is only 8 months away. Read More »

[portfolio_slideshow]

I know, it is almost September. So why am I pulling out these images of a pickling project from last May?  It seems that I am just now finding the time to write up a few notes about pickling asparagus.  I hope you will still find them interesting. Someone once suggested that it would be

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