Not long ago, I went back to the Coq aux Champs to spend an afternoon with Christophe Pauly. Sharing a meal and visiting the food market of Villers-Le-Temple, I witnessed his collaboration with Marc Pellizer, a vegetable producer. This collaborative approach, a real trend in Wallonia, indicates that mentalities are changing among chefs and producers. Christophe…
A month ago, I was lucky to be a guest at the Mont-à-Gourmet, the restaurant owned by Arnaud Hamoline and headed by Chef Nicolas Tournay. I had never tried it but was already familiar with their work, looking at their taste for local and seasonal produces. This positive vibe was confirmed one enjoyable evening. For…
A while ago, my friend Bernard and I visited the Castle of Grandvoir (Château de Grandvoir), a tall building in the area of Neufchâteau, where a ...
Here is the portrait of an Alsatian winemaker who made the choice, a few years ago, of organic farming and winemaking. A peaceful man, far away any ...
A month ago, during a wine trip from Torgny (Belgium) to Pupillin in the Jura, I made a stop in Celles-sur-Ource, charming small village in the region ...
Independant bookstores have sometimes a so well furnished newspapers ray, even in small town, so that I made a great discover at La Dérive bookstore in Huy. This discovery is a new food magazine called Belgian Beer & Food, which is on its 6th issue… Buckingham Palates Belgian Beer & Food is a magazine edited…
To celebrate our respective birthdays, we have chosen, Valerie and I, to go to La Grappe d’Or, the famous Michelin starrred restautant in Torgny. We had the chance to enjoy the Menu, sleep there at the Hotel and we had also the occasion to talk with Clément Petitjean, the Inn’s co-owner (with his wife Monia…
I never propose any starter on the blog, even if I often create them. So I’ll try to list them here too. The first one to appear in the blog is this starter created 2 days ago : Onion stuffed with mashed butternut, cancoillotte (Jura’s cheese) flavored with Savagnin ans St George’s mushroom and Morteau…
After a week-end full of libations, where moderation was the only thing I haven’t seen, I’ve chosen to cook a fish on the monday, but not too diet. Because it’s still the tomatoes season, I’ve been for a tomatoes risotto, Scamorza and pike perch, with a bit of Red Malabar pepper. Because of the tomato,…