FRENCH DISHES Archives : Page 2 of 9 : Ooh La Loire

BEURRE BLANC

By Sheila Wilton
April 25, 2022
No Comments

Beurre blanc is a simple butter-based sauce that’s great with fish or seafood. It originated in the 1890s in Nantes, a city in western France close to the Atlantic coast … Continue Reading →

EASTER TRADITIONS IN FRANCE(Paques)

By Sheila Wilton
April 18, 2022
No Comments

Pâques: derives from the Latin “pascha”, meaning “Passover” In France children are told that church bells bring them their Easter eggs. In a sign of mourning, church bells fall silent … Continue Reading →

Daube provençale

By Sheila Wilton
January 10, 2022
No Comments

Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →

LAMB SHANK CASSOULET

By Sheila Wilton
November 29, 2021
No Comments

Gordon Ramsay’s lamb shank cassoulet recipe is the perfect winter warmer. We love Lamb, and Shanks are a perfect “fall of the bone” succulent lamb dish It’s packed with … Continue Reading →

SAUCE GRIBICHE

By Sheila Wilton
October 10, 2021
No Comments

It’s not going to win any beauty contests, but sauce gribiche is a classic served with Poul a Pot. It is a simple mix of minced up super-flavorful ingredients combined … Continue Reading →

POULE AU POT WITH SAUCE GRIBICHE

By Sheila Wilton
October 10, 2021
No Comments

This simple chicken and vegetable stew occupies a sacred place in the French heart, largely thanks to its association with King Henry, king of France from 1589-1610. During his coronation … Continue Reading →

OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)

By Sheila Wilton
September 27, 2021
No Comments

There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →

QUENELLE DE LYONNAIS

By Sheila Wilton
September 27, 2021
No Comments

The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.