: Freshness, fun and local produce take centre stage at Le Restaurant du Château Bellevue, Cazaubon/Barbotan-le-Thermes.
A delicious White Chocolate, Raspberry and Pistachio Gateau from Emma Gilchrist
Revealing the authenticity of the ingredients around which it is built, each dish created by chef Anaïs Teynié at Hôtel de l’Europe in Villeréal brings out the real, fresh flavours.
Emma (chef) and John (sommelier) take us out to sea with this fish feast awash with great white wines
Showcasing local products from the Lot, Le Balandre restaurant at the centuries-old, family-run Terminus Hotel in Cahors offers stunningly delicious cuisine such as this Lobster and Beetroot Salad. Mixing traditional and original creations with the finest ingredients, Chef Alexandre Marre prepares his food without artificial additives or superfluous ingredients, allowing the true flavours to be savoured.
Thierry Pszonka, Maître Cuisinier de France, has 30 years experience working with the finest chefs and food in France. His Stuffed Zucchini Flowers are a prime example of his work as head chef and owner at Les Sens Restaurant in Puylaroque, Tarn et Garonne. He prides himself on creating exquisite fusion food that combines local ingredients with an imaginative approach to both flavours and plate appeal.
Emma (chef) and John (sommelier) Gilchrist bring us some delicious ideas for apéro treats for summer and reminds us to support our local vineyards. For those who like to kick the lunch off with a cocktail, John also brings us some super ideas to keep us cool.
As chef and owner at Chateaux Cuisine, Alicia Watson is dedicated to providing an unforgettable private dining experience for any occasion. Here she gives us her recipe for a delicious Dark Chocolate and Pistachio Tart with Salted Caramel Sauce
Fabrice Rodot is head chef and co-owner, with his partner Victoria Calvert, at L’Atelier in Issigeac, Dordogne. Serving home-cooked, gourmet food since 2017, the restaurant specialises in local, seasonal, fresh French cuisine.
Caroline and Pascal Alix of Restaurant Caro & Co in Bazas, Gironde, are true lovers of cuisine, bringing a delicious element of surprise to their menu with fresh, seasonal, organic and local ingredienhttps://www.thelocalbuzzmag.com/wp-admin/post-new.php?post_type=articles#ts.
What is there not to like about Merlot? It’s soft, juicy, plummy, spicy and generally yummy says John Gilchrist, a former UK Sommelier of the Year and winner of th eMondavi award for the best wine list in the world.
Fresh flavours and a traditional stew make this meal a treat for any occasion, especially Easter
Jean-Paul Tossens, Chef de Cuisine at Le Monastère de Saint-Mont in Gers, loves reinterpreting local products with a touch of modernity.
John Gilchrist is a former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world. Here he gives us some ideas for winter wines from Gascony.
Now in her 13th year, Marlène teaches at Le Gargantua cookery school. Here she gives us some heart-warming food recipes for lovers of food and romance.
With a distinctive hare logo, Château Lestevénie is known for its full-flavoured wines and is now highly recognised for its special Brut using the traditional method.
Caroline and Pascal Alix of Restaurant Caro & Co in Bazas, Gironde, are true lovers of cuisine, bringing a delicious element of surprise to their menu with fresh, seasonal, organic and local ingredients.
Will Baker is the Chef de Cuisine at Walnut Bistro in Eymet, Dordogne. Taking his experience from around the world, he focuses on a seasonal and fresh offering.
John Gilchrist is a former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world. He gives us his pick of wines for Christmas. “Around this time of year, because I am “the wine guy”, I am often asked what to drink at Christmas.”
Three dishes that show off the less well-known side of the Gers kitchen
Cobwebs and spiders, ghouls and ghosts plus all that fake blood and gore! Yes it’s coming up to Halloween and we can’t wait!
We asked Amanda Garnham, Educator for Armagnac at the BNIA (Bureau National Interprofessionnel de l’Armagnac) to explain this ancient Gascony tradition.
Interesting, delicious, new ideas for vegan food including a chocolate mousse and vegan “ricotta” cigars, from Natalie Lunch at Le Cheval Blanc in St Antonin.
Tagged with: Food and Drink
Although it’s nearly game season we still have beautiful fresh fruit, salads and flat fish, especially Halibut (Flétan) and Turbot which are at their best. The much anticipated scallop season is about to start so John Gilchrist is not ready to give up on white wines just yet. He looks for bigger body and texture, round, soft fruit, less acidity, a little punchier and maybe aromatic. Here is his selection of Lot White Wines for autumn
John and Sim are the latest owners of the historic Hostellerie de Goujounac. With over two decades of experience in high-end restaurants, hotels and private yachts between them, they are well equipped to welcome guests into this charming establishment. Fresh, seasonal ingredients inspire the menu, with an emphasis on using local produce to create unusual dishes from scratch. Here they include some bright food with zesty flavours.
Will Baker is the Chef de Cuisine at Walnut Bistro in Eymet and gives us his recipe for Pan cooked Foie Gras with Apple Mustard Slaw and Apple Purée
John Gilchrist is a former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world. He gives us his recipe for a delicious Mulled Wine
A risotto with a difference: Chateau Rigaud Beetroot Arancini, a colourful, fresh tasting dish for enjoying in the summer sun from Nick Street-Brown.
John Gilchrist is a former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world. Here he looks at wines from SW France for punchy BBQ flavours.
Who doesn’t love a BBQ, especially with inspirational, fresh-tasting food like this from Le 1500 in Saussignac
Vegan Buffalo Cauliflower Wings is from Natalie Lynch, the chef at Le Cheval Blanc in St Antonin.
Asparagus with smoked salmon and beetroot caviar from Bas Holten at the Chateau Les Merles combines a fresh approach to flavour with a modern twist
There are not many things better than sitting in the sun with some good food, great friends and a drink or two. We entertain a lot whether it’s Apéro with friends, with our holidaying guests or during our cookery school, always beginning with fizz or wine cocktails
Eating outside is one of the great joys of life here in France. Mayana Elbaz gives us her take on a Garden Fresh Quiche, Roast Lamb with Mint Pesto and an Apricot Clafoutis
Nick Street-Brown is Head Chef at Château Rigaud and has given us this fabulous recipe for Lamb rack, spiced aubergine, oven roasted tomato, goat cheese and crispy chickpeas
Using local, seasonal produce, Claude-Emmanuel Robin from the Michelin Starred L’Allée des Vignes at Cajarc, creates a delicious, gastronomic treat
Former UK Sommelier of the Year and winner of the Mondavi award for the best wine list in the world, John Gilchrist brings us powerful wines for complex food flavours
Philippe Birckel of Restaurant de Bastard in Lectoure suggests a delicious new take on a local favourite: Cannelloni of duck confit with a mushroom and red wine sauce and cheese crisps
Innovative creations and pure flavours represent the original style of Dutch Chef, Bas Holten, at the Château Les Merles. This recipe is sure to bring a smile.
Alan Stewart is a private chef with a passion for seasonal, locally-inspired food. We asked him for his suggestion for a tasty dessert.
The winter months of January and February bring us red hot wood burners and a yearning for hearty, warming stews and slowly roasted meals.
Chocolate Moelleux, a delicious dessert from the Michelin Starred l’Allée des Vignes restaurant
Honey can be used in all sorts of ways and is a particularly good ingredient for parties!
A look at game, hearty reds and a chocolate torte
A dinner designed for Valentine’s Day but, hey, it could be Valentine’s every weekend!
Tagged with: Food and Drink
A few ideas for some fabulous Christmas recipes from the PeskyTarian
Honey adds a sweet, velvety touch to all kinds of foods. Here are some ideas to make the most of this delicious, natural ingredient.
Emma (chef) and John (sommelier) Gilchrist are passionate about food and drink and run Les Caulins, a gîte and cookery school in SW France. This time they take a look at fish and wine.
Honey is a fabulously natural, healthy ingredient. Here are some of our favourite recipes
Emma (chef) and John (sommelier) Gilchrist live in Lot et Garonne and run a gite and cookery school, Les Caulins. Here is their take on summer BBQ ideas and the perfect wines to match.
Healthy and nutritious, oysters are as much a part of life here in France as red wine, cheese and baguettes.