- Cassoulet and Raw Scallops, Our First Meal in France
- The Newfoundland Memorial on the Western Front
- Vimy Ridge
- On the Road to Rouen
- The Beach at Cap Hornu on the Normandy Coast
- Saint-Valery-sur-Somme Medieval Town
- 20 Sausages for Five Euros at the Farmer’s Market in Rouen
- Rouen’s Cathedral is a Study in Grey
- The Ruins at Jumieges
- The French Cider and Cheese Route
- Monet’s Garden in Giverny
- Monet’s House in Giverny
- The Village of Giverny
- A French Picnic with Farm Cider!
- The Ruins of Chateau Gaillard
- Lyons la Foret
- Some Tasty Treats from Normandy
- The White Cliffs at Étretat on the Alabaster Coast
- Close-ups of Tide Pools at Étretat
- Cap Fagnet & Fecamp
- Braque’s Stained Glass Windows (and Grave) in Varengville
- Le Treport
- Land Meets Water at Berck-sur-Mer on the Normandy Coast
- 15th Century Ruins of a Feudal Castle (Chateau Foedal) in Fressin
- Cap Blanc Nez
- Petit Fort Philippe
The Food and Wine of France
Of course, it’s mostly about food. And here’s the big secret to French cooking: add a pound of butter and a bottle of wine to everything! If you don’t happen to have a pound of butter substitute a gallon of cream. Of course it’s also all about the wine as well…
- an appetizer of trout marinated in lime juice, followed by cream of butternut squash soup, with a main of rabbit stew, kale/potato puré, and white beans with roasted tomatoes and two desserts: pears poached in Pinot Noir and pumpkin chestnut flamusse.
- featuring an appetizer of bacon & mussels on skewers with basil cream (and a white wine from the region), followed by heavenly fragrant Bouillabaise de Marseille (plus a rosé to match), finishing off with a lovely gateau.
- to start, a Basque-influenced fisherman’s cod and chorizo soup served alongside a goat cheese tart topped with warm fennel salad and accompanied by a white wine from the Bordeaux region, followed by a main course of grilled steak Bordelaise with potato croquettes (and a Bordeaux, bien sûr) and a dessert of rum and almond cannelés.
FOOD & WINE OF THE LOIRE VALLEY & CHAMPAGNE
- Class 1 Part 1: featuring Frog’s Leg Soup, followed by two excellent appetizers: one of scallops served in the shell and the other of pork belly nibbles with mustard sauce.
- Class 1 Part 2: a main course of light salad with hazelnut-crusted goat cheese plus the dessert of cookies with homemade Cointreau ice cream.
- Class 2 Part 1: appetizers of Belgian endives in a Béchamel sauce and savoury eclairs with smoked salmon, with Champagne, the real thing!
- Class 2 Part 2: a main course of Stuffed Trout and Spelt Risotto with Biscuits de Rose de Reims for dessert, and more wine of course!
- Class 3 Part 1: Salmon Chowder paired with Pouilly-Fumé, followed by a popular French brasserie appetizer of Filo stuffed with Loire Valley cheese and prosciutto, served with a Rosé Anjou.
- Class 3 Part 2: Chicken Fricassée Braised in Milk and Potato, Asparagus and Mushroom Gratin paired with a fabulous Sancerre, and two great desserts with real Champagne!
FOOD & WINE OF THE RHONE VALLEY IN FRANCE
- Class 1 Part 1: ‘Roasted Onion Trilogy Soup Lyonnaise’ paired PERFECTLY with 2011 Cotes du Rhone Heritages Ogier, followed by an appetizer that could have been an entire meal: ‘French Potato Salad, Saucisson Chaud Lyonnaise (Sausage in Pastry) and Cranberry Spinach Salad’
- Class 1 Part 2: The main course for this meal was ‘Panned-fried Fish of the Day with a Juniper Berry Buerre Blanc and Curried Lentil Cauliflower’ and for dessert we made ‘Pine Nut Custard Pie with Caramel & Whiskey Sauce’, both accompanied by interesting wines.
- Class 2 Part 1: ‘Epicurean Fish Consommé’ followed by a delicious ‘Salad with Bleu de Bresse Cheese and Grilled Walnuts’.
- Class 2 Part 2: ‘Mandarin Orange Pork Ribs with Roasted Carrots and Potatoes’ (with a Lirac), followed by a dessert of moist ‘Dark Chocolate Cake with Orange Blossom Ice Cream’ with a sparkling sweet rosé.
- Class 3 Part 1: We started off with the very meaty ‘Wooden Leg Soup’ served with a red wine made from 100% Syrah grapes. The wine also went with the second course, Tuna Cakes and ‘Cervelle de Canut’ (herbed cheese).
- Class 3 Part 2: The main course was ‘Bouffade of the Rhone Valley’, a veal casserole plus another fabulous salad, Warm Goat Cheese Salad, and a dessert of eggy custard known as Rhone Valley Clafoutis.
FOOD & WINE OF THE ALSACE
- Class 1 Part 1: Our first cooking class in Alsatian food started with a very French Asparagus, Orange and Crab Salad, followed by Onion and Bacon Tart.
- Class 1 Part 2: The main dish of the evening, Chicken & Cabbage & Prunes in Riesling was served with Alsace ‘Grand Cru’. Dessert overload began with a Kirsch Soufflé served with a Muscat followed by a Beer Sorbet with Läckerli Cookies.
- Class 2 Part 1: Sauerkraut Soup with Smoked Sausage, Tarte Flambée or ‘Flammekueche’, and ‘Baeckenofe with Sweet and Sour Cabbage’ plus Pinot Blanc and Pinot Gris.
- Class 2 Part 2: ‘Grilled Munster Cheese Salad’ with a Pinot Auxerrois and for dessert, ‘Apple Tart with Kirsch Crème Anglaise’
- Class 3 Part 1: foie gras on toast with fresh fig along with the Alsace Grand Cru Gewürztraminer, and escargot in vol-au-vents paired with a Sylvaner.
- Class 3 Part 2: ‘Munster Valley Pie‘, a pork pie done Alsace-style with a well-aged Pinot Noir, Seafood Sylvaner Choucroute, and for dessert, Fromage Blanc Tart, and with it another essential French experience: Eau-de-Vie Poire Williams.