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Some ideas:

Who's got the best olive oil? Opinions vary...

Asparagus

A cooking school in Avignon

Bouillabaisse...so many fish, so much taste!

What's a cubie? Why buy wine that way?

 


Food and wine experts we are not...food and wine lovers we are! Here are some of our discoveries and experiences as we explore our region, France and the world, all done in the spirit of armchair travel.

So many studies, cookbooks and essays on French food and wine are approached regionally because each region of France evokes in each person a different memory, a different taste, a discrete food experience.

Regional specialties are complex, complicated, and personal, but all should have the three “Ts” in common:  Terroir, Tradition, and Typicity. Terroir reflects a region’s particular soil, climate, and vegetation; tradition reflects time-honored practices heightened by an artisanal tour de main; typicity implies exactly that, the taste, texture, smell and color reflect what is typical for a particular product or specialty.

French foods and wines run the gamut, from those items that are gathered, hunted or fished (mushrooms, herbs, game, fish) to those raised, grown, harvested or slaughtered (fruits, vegetables, fowl, meats), to those truly manmade products given further treatment for a different, more heightened taste (wine, cheese, charcuterie, confections).

Difficult to organize, impossible to cover completely…but we hope that our little forays into la France profonde, the heart of France, will bring us a bit more wisdom and pleasure.

 





 

 

 

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