Tuesday, July 6, 2010
Wednesday, June 9, 2010
Last Saturday was another exquisite day in Uzès and we decided to seek out one of our favorite foods...goat cheese! We didn't just want to find the goat cheese, but the farm where the goat cheese was produced. Even though there are many goat cheese producers in the Gard region, we narrowed it down to two farms just outside of Uzès. The first farm, which we had already discovered their goat cheese at the Uzès market and LOVE it, is a small, family run farm that solely sells their goat cheese, 300 produced a day, at the local Uzès market and St-Quentin-la-Poterie market. The second farm was a recommendation from a friend of Patricia Wells, who takes her culinary tour groups to visit there. This farm produces 3 times the amount of goat cheese as the first farm and sells to restaurants and cheese shops, but still remains authentique. Both farms produce incredible, creamy goat cheese from the Gard region.
Mas des Acacias
04 66 22 77 41
Lou Serre de Fons
04 66 72 91 46
Thursday, May 27, 2010
Please check out our website for the full itinerary.
Early Bird Special !!!! You will recieve 5% off your Grape Harvest Adventure, if you reserve before July 1, 2010.
Space is limited.
We hope to see you in the South of France this year !
Dominique & Christophe
Saturday, March 13, 2010
2. Stop by a boulangerie for sweet and savory goodies to enjoy with your wine.
3. Screw a large screw into the cork using a screwdriver.
4. Pull out the cork using a pair of pliers and some muscle.
5. Et voila! You are now ready to serve your wine.
6. Cut a plastic water bottle in half using a straight edge razor. Serve, cheers and enjoy!
Thursday, March 4, 2010
Tuesday, February 23, 2010
Cooking Course at Milles Etoiles with Edwin Severijn 22nd-28th June
Edwin Severijn is the former chef and owner of Sot-l'y-Laisse, a very successful and renowned restaurant in Utrecht, Holland. He is now a freelance cook for events such as the Dutch design Week in Eindhoven.
Edwin will prepare a welcome dinner for you on the 22nd and then you will embark on a cooking feast for the following few days. Visit the local markets for ingredients and prepare Lunch and Dinner together with Edwin in the wonderful surroundings of the Ardeche Nature Reserve.
Discover the stunning River Gorge, 300 meters deep at points, and indulge your sense of adventure buy sleeping out under the stars in our yurts.
The course also has one excursion day. Previous trips have included a visit to local Wine estates and a brilliant afternoon out at a wild boar farm in the Ardeche. Details to be announced. Also planned is an afternoon 'wild food' collecting with a local specialist, picking herbs and edible plants and using them to prepare the evening feast.
The event is organised in partnership with Jan Willem Schipper who owns Souffle de Vent, stunning apartments in the Medieval Heart of Barjac, 12 Km from here. Accommodation is either at Mille Etoiles or Souffle de Vent.
The course is in English or Dutch This will be a truly wonderful experience for foodies and nature lovers alike. Cook, relax and get to know the wonders of the Ardeche in a week of good living! For more information: firstname.lastname@example.org
picture from HERE
Friday, February 19, 2010
People are always curious as to how to get involved with the grape harvesting in France. We are organizing a grape harvesting adventure with A Taste of France Tours. Coming soon!
Thursday, February 18, 2010
Les Terroirs 5, place aux Herbes 30700 Uzès www.enviedeterroirs.com If you have ever been to Uzès in the summer, you know that it is a mad house. This restaurant has the perfect spot for outdoor seating on the Place aux Herbes and it's often hard to get a table. When you do get a seat, you will enjoy fresh salads, tartines, and tapas. A great wine selection is offered on the menu or in the gourmet shop inside the restaurant. Outdoor seating only.
Du Chai d'Uzès 54, Boulevard Gambetta passage Marchand 30700 Uzès Best place for wine, small dishes and great conversation! This small, lively wine bar, owned by Thierry and Valérie, has an extensive choice of wines by the glass or you can choose a bottle from the wine shop and pay a 7€ corkage fee. The wine shop is connected to the bar and wines are sold at the prix des caves. Small dishes include charcuterie platters, local cheese, stuffed grape leaves and pâtés. Indoor and outdoor seating.
Le P'tit Coffee 24, Place aux Herbes 30700 Uzès Tucked away off the beaten path of the main boulevard, this restaurant is the perfect place for a light lunch and a view of the Place aux Herbes. Menu includes a salad niçoise topped with pan seared tuna, local goat cheese served with perfectly ripe figs and tartare-frites. There is a nice beer and wine selection. Outdoor seating only.
Millézime 6, Boulevard Gambetta 30700 Uzès www.restaurant-millezime.fr A young Parisian couple has found the right formula to keep customers coming back to this restaurant. A large menu selection of provençal style cuisine combined with a laid back atmosphere, open 6 days a week. This restaurant is perfect for an outing with friends or an impromtu dinner. Always busy, fun and it won't break your bank. Indoor and outdoor seating.
Tuesday, February 16, 2010
But...there is another side to the supermarché that I have been noticing that is a bit more intruiging.
One adventure at a time, I will share my finds, divided among three categories:
- Très Bon! A product tested for quality purposes in our own home and recommended for purchase during your next visit to France.
- C'est Quoi? A product that you might be unfamiliar with, possible from a specific region in France.
- Bizarre. The category title says it all.
Introducing A Taste of France Blog's Les Aventures du Supermarché team of experts:
to ensure the best quality for
you and all other humans
organizer and photographer
Sunday, February 14, 2010
Thursday, February 11, 2010
For years, people have asked him for recipes or if they could apprentice under him, but he "never had the time". I asked him if he could give me a simple chocolate recipe I could translate and put on my blog, but when he pulled out his recipe book, my post subject took a turn from the recipe to the recipe book. His recipe book, now bound together with tape, dates back to his apprenticeship in France from 1962-1965. The recipes are written in French, using grams and include no directions, which is why it is practically impossible for him to give out a recipe, not to mention that most of his directions are "stir until it feels right" or "heat until the right temperature". His recipe book includes sections on Petits Gâteaux, Chocolats, Petits Fours, Entremets, Pâtes and the letters of the old English script used to write on cakes. It has travelled with him from France to Switzerland to London to America and finally back to France. It has opened two restaurants, a pastry shop and a chocolate shop, always assuring the best quality. This precious recipe book of Papa's is more than a book, it's a bible, a history and a friend.
P.S. I promise to prepare, translate and post a recipe one day soon!
Tuesday, February 9, 2010
Making French Macaroons:
*this recipe comes from epicurious.com
- 6 oz sliced blanched almonds (not slivered; 2 cups)
- 1 1/2 cups confectioners sugar
- 3 large egg whites
- 3/4 teaspoon salt
- 3 tablespoons granulated sugar
- Red or pink food coloring
- 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter, softened
- 1/16 teaspoon raspberry extract (preferably McCormick brand
- Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)
Line 2 baking sheets with parchment paper.
Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
- online purchasing at Saveur du Jour
- best known macaroon boutique in Paris with lines out the door Ladurée
Wednesday, February 3, 2010
Yesterday was La Chandeleur, national crêpe day, in France and I missed it! A good friend of mine called today to see what I had been up to lately and she asked if we had celebrated La Chandeleur last night. I was thinking, "Oh no I have missed a French holiday that I didn't know about." But she said, "You know, La Chandeleur, fête des crêpes. You were suppose to eat crêpes yesterday." Noooo! How did I not know about this food holiday in France? Since I consider it unfair that my FRENCH husband did not tell me about this national event, I am allowing myself until the end of the week to celebrate. Should I make crêpes poulet, crêpes with ham and eggs or crêpes spread with Nutella? Maybe I'll make all three...
La Chandeleur, celebrated on February 2, is originally a religious holiday, yet today it is known as the day of crêpes. The story is that Pope Gélase gave crêpes to the pilgrims who arrived in Rome. The crêpes with their rond shape and golden color, signified the sun and helped Spring to arrive. Even though most people don't know the history on why they celebrate La Chandeleur with crêpes, any reason is a good reason to eat crêpes in France!
Tuesday, January 26, 2010
Sunday is La journée de la truffe, a day you can't miss! Starting early in the morning, truffle farmers set up tables displaying their dirt encrusted truffles they have found the days before. Inspection lamps, scales and bundles of cash spread across the tables gives the air of an illegal activity and adds excitement. The market is open to the public and the people arrive in masses ready to purchase. The price per kilo this year was set at 1000€ which makes calculating your purchase easy. For example a truffle that weighs 30 grams would cost 30€. There are plenty of other truffle products to be purchased as well, including truffle butter, truffle goat cheese, truffle brandade or even a hot, truffle omelette, but it's best to wait for the giant truffle omelette prepared by the Syndicat des Producteurs de Truffes du Gard at noon. Just before noon, is the truffle auction. Several truffle farmers donate a truffle, which are blessed at the Messe de la Truffe held at La Cathédrale d'Uzès Sunday morning. Every year the money from the auction goes to the La Cathédrale, but this year for the first time, the priest announced the money would be donated to Haiti. With five truffles, they raised 1250€.
Five things to know about truffles:
1. Truffles with a thin layer of dirt around them conserve better. The down side is that you are paying a bit extra for the weight of the dirt.
2. You need approximately 10 grams of truffle per person to make an omelette or risotto.
3. Perfectly round truffles are most likely found in sand and may contain more water than a knobby shaped truffle found in rocks.
4. You can preserve an unwashed truffle in the refrigerator for about a week in an air tight container.
5. You do not have to peel a truffle. When you are ready to use your truffle, lightly brush it, run it under water and let it dry. Thinly slice or grate before adding to a dish.
Monday, January 25, 2010
Why are there only 24 hours in a day? We could get so much more done if a day lasted longer. Our days have been filled with renovating an apartment in a tiny village in the South of France. Our blog and food adventures were put on hold, but the apartment is finally done and we are back!