Let’s Eat – European Authentic Taste
Noteworthy Food News: Let’s Eat – European Authentic Taste
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Food
PUBLISHED IN BOUILLON: Liquid gold from the Périgord
My article on Le Moulin de la Veyssière, published in the summer issue of Bouillon
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Published in Culture: The cheeses & wines of Dordogne
Dordogne: Cheese, Wine & Art de Vivre
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Interview with celebrated chef Jacques Pépin
A chat with renowned chef, author, televison host and artist Jacques Pépin
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Perfect pairings with CUVÉE MORE PAS DOSÉ
Castello di Cigognola’s Moratti Metodo Classico Cuvée More Pas Dosé paired with a coquilles and prawn gratin
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