Poulet au verjus

Poulet au verjus is one of my absolute favourites. Chicken with a garlicky/lemony taste. Just devine and so easy to make.

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Cabecou and honey with a garlic salad dressing

There are many producers of this rich, creamy goat’s cheese in the Dordogne. This recipe makes a great starter but can also be used as your cheese course. I love this trio of strong flavours.

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