He and his parents run a great B&B called Le Ferme de Tayac. So tonight I'm making an omelette with goose eggs and wild garlic leaves, taken from the finest array of the stuff I've ever seen.
A glorious stroll today through little-known parts of the Vezere valley, through fields of wild garlic and amazing rock formations with Paul of walkingdordogne.com (his photos are terrific).
He and his parents run a great B&B called Le Ferme de Tayac. So tonight I'm making an omelette with goose eggs and wild garlic leaves, taken from the finest array of the stuff I've ever seen.
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Cheers! Sante! Prost!
Opening the first bottle of Cuvee Bruno, made by my friends at Clos l'Envege vineyard, a Bergerac red wine of 70% Merlot, 20% cabernet sauvignon and 10% cabernet franc. We launch it formally at Prowein - Europe's biggest wine fair - in Dusseldorf on 14 March. At 6 euros a bottle, it's a snip. Available from www.julien-de-savignac.com. |
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