The Basque country (Pays Basque) is well known for its hot peppers (piments d’Espelette) and its incredible cheeses (mostly sheep and/or cow). The “piment d’Espelette” is not very strong, but it is extremely flavorful. I use it on cheese, meats, sauces and vinaigrettes as well as in most marinades. The name Espelette comes from the village around which the peppers are grown. Farmers hang them to dry on the façades of their homes. It is very decorative and gives a great authentic feel to the area.
PR Director for one of the grandest resorts and golf courses in the South West of France called Château des Vigiers near Bergerac. He invited me to visit him so we could discuss the culinary tours I offer. He may want to introduce said tours as well as my Food and Lifestyle Photography classes to his guests…
Chateau Lynch-Bages: the genuine care, vision and legacy of a very special family
Mr. Cazes joined us for dessert. He is the owner of Lynch Bages and he is Kinou and Marina’s dad. He owns 3 châteaux in Bordeaux (including Ormes de Pez pictured somewhere here as well) and several other properties including one in Provence where he produces his own olive oil.
What if you were your own guest for the day?
The most perfect day in Saint-Emilio between vintage cars, lunch at le tertre and a stroll through the vineyard…
Welcome to The Four Seasons… of France
There are Farmers’ markets in every town and every village around here. Not one day of the week without a proper market less than 30 minutes from the house. Some are grand, some are small. Some feel more authentic than others. All are quite special in their own way. Visiting them as often as I do is very inspiring and motivating for a foodie like me!