In their little workshop in the Vosges, Christel and Muriel Nex have been working for months. Surrounded by clay and paintbrushes, the two sisters are among the last to produce, entirely by hand, the charms that garnish French king cakes. (Article in French)
Du boulanger au charcutier, la rubrique pour savoir où dénicher de bons produits et savoir qui se cache derrière ! Au menu : petits producteurs, artisans savoureux, marchés et épiceries. Et pour aller plus loin, découvrez nos adresses en Aquitaine sur l’appli géolocalisée, Adresses Gourmandes en Aquitaine.
Chinese diners greedily crack open delicate rabbit skulls and slurp down their contents, tucking into a delicacy so popular in one province that it has to import its supplies from France.
On a plate, this charcoal colored nugget with a buttery and caramelized texture has what it takes to create a surprise. In Billom (Puy-de-Dôme), the first French producer of black garlic is hoping to conquer the palates of food connoisseurs and starred restaurants. (Article in French)
SISQA in Toulouse, in its XXL version for the new Occitania region, has obviously pushed the pedal on protected designations. (Article in French)
Marion and Nicolas felt a little confined in their life of commute-work-sleep in Buenos Aires, crammed into a two-bedroom apartment without a garden. So they decided to grow lettuce on their balcony, without soil. Thus was the start of their adventure in hydroponics.
It was in Milan, during the Universal Exposition, where I discovered Taglio – part restaurant, part gourmet shop, part cafe, which in the end is whichever you like it to be. It is a warm space where the cooking is simple but delicious and where you can discover the products of local producers. (Article in French)
It was 1834 in Villamblard in the heart of the Périgord, where the story of Maison Clovis Reymond began. One of the specialities of this “ancient” distillery is their fruit brandies. (Article in French)
“Bayonne, capital of chocolate for four centuries,” surely sets the scene. Though weary of legends aimed at tourists, we do know that in 1857 the city possessed 29 chocolate shops, including that of Maison Cazenave. (Article in French)
Amid the vines for Côtes du Marmandais wines, Sylvie Von de Vondele raises Basco-Béarnaise sheep. On her farm, she produces superb artisan style raw milk Tommes, thus carrying on the savoir-faire passed down from shepherds of the past. (Article in French)
The Joseph Chocolatier in Périgueux, though it also offers exquisite traditional pastries, distinguishes itself by the quality of its own creations, whether that be the small sweets or chocolate molds. (Article in French)