Cooking may be fun most of the time – but when you really go for it, it turns into hard labour. That is certainly true for the classic French dish called tourte, a bourgeois marvel of culinary decadence which basically combines two elaborate dishes into one.
A home-made terrine makes the pride of each amateur chef. A poor man’s feast in former times, it has turned into an almost ceremonial dish nowadays. Here are some basic rules for how to do it at home.
I confess that I’ve spent half of Holy Friday cooking. I actually don’t know whether that’s considered a sin by our Christian authorities (I guess so). To defend myself, I would argue that it was all about fish. I even created an original dish of my own!
I’ve been out of Paris over the week-end, we’ve visited a dog breeder’s farm in the Sologne region to find us a new flat coated retriever but our short trip happened to turn into a culinary excursion, too. We roamed close to Aubigny-sur-Nèr, that’s very close to the banks of the Loire, so close, in fact, that we had to fight some inundations on the way.
In the world of cheese, pyramids normally don’t speak of exotic places but of comfy, cozy ones like the Parc naturel de la Brenne stretching in the middle of nowhere, not far from France’s geographic center that is. I haven’t been there in person, so I can’t tell whether the descriptions are true that this was a “land of a thousand ponds”. What I can say is that the park gives home to the smallest Appellation d’Origine Contrôlée of French […]