Clik here to view.
Gastro d’Oc
It used to be said that Languedoc was a gastronomic desert. The truth of course is quite different. Ingredients here are second to none like beef from the Aubrac, lamb from the Larzac, cheese from...
View ArticleClik here to view.
Welsh Carignan?
Domaine AupilhacNot really, but David Pugh is Welsh, married to a New Zealander and they opened the iconic restaurant Le Mimosa in the Languedoc. And one fine day a young farmer, Sylvain Fadat, tried...
View ArticleClik here to view.
Jamie Oliver, Wine and Beef
An unexpected meeting with renowned chef Jamie Oliver last week got me reflecting about the similarities between sourcing quality wine and food. I was dining with Wine Society supplier Daniel Castaño,...
View ArticleClik here to view.
Bring Your Own?
Joanna Simon, who has one of the best palates among wine writers, giving sound advice regularly to Home and Garden readers and elsewhere, gave me the glad news that The Crooked Well in Camberwell lets...
View ArticleClik here to view.
Eating in the Languedoc
When I go it is usually bleak midwinter and nearly everything is closed but my last foray in the Languedoc produced at least one outstanding eating experience. The Mimosa, at saint Guiraud remains one...
View ArticleClik here to view.
Inside The Sommelier’s Kitbag
Due to my husband’s job, I’m lucky enough to be able to eat out relatively regularly and to learn from sommeliers. Alsace wines are remarkably versatile with foodSommeliers put up with working horrible...
View Article