It turns out that many of our best friends are unbelievable cooks: the truffle was cooked as a "Fine purée de potimarron aux truffes", a recipe from the Pourcel brothers from the iconic Jardins des Sens, the 3 Michelin stars in Montpellier. Potimarron, hazelnuts and...
We have strong german Christmas traditions in the family, as my mother in-law is German and we both grew up in Strasbourg. This year, we documented the tastiest of them: Christmas biscuit baking with the wise guidance of my in law, doing that kind of things four...
From our permanent correspondant at Chateau-la-Nerthe, our favourite Chateau-Neuf-du-Pape winery, some pics from a late November day...
September is harvesting time, when the whole countryside seems to suddenly fill up with tiny tractors transporting huge amounts of grappes and the air fills with aromas, it is a very special time to experience. We are lucky to live in a serious winemaking part of...
With summer, comes the lavendin in full bloom in our little field, you don't have to leave the property to do that instagramready shot! Summer is also synonym of lazy summer afternoons, long meals (made a bliss by the kitchen garden steps off the kitchen that gives...
Chef Sylvain Robert, from the restaurant L'Aromat and his head waiter Damien came to La Baye des Anges for a blissful evening! Starting with the aperitif by the pool We are given a master class in Champaign sabering, by Luc Trottier, the Bear Foot Bistro sommelier who...
Very often, it starts with a Petanque. All are welcome, and our Japanese friends are most excited to learn a new game Pind pong under the wisteria is another big draw But of course, it all ends around the pool.. This was a lucky evening: chef Sylvain Robert, from...
We have now hit the "Corne d'abondance" point, to which it impossible to keep up eating daily what the garden produces, especially tomatoes so I am experimenting with the age old conserve making (tomato coulis, ubiquitous in Provencal cuisine) All the ratatouille...
Sylvain Robert, L'Aromat's chef and his wife Virginie cater for our summer fiesta this year, the brief is to cook from our kitchen garden's production: tomatoes, courgettes, courgettes flowers, aubergines; spring onions, and a variety of herbs... the result is awesome...
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