Workshops – What We Did

It’s been the autumn/fall of the century here in Alsace with heavenly balmy days and some of the most glowing colours ever seen. Workshops were full of warmth and colour too: September took us to Sardinia, with a full-on Mediterranean menu featuring a salad with fresh figs, smoky pecorino sardo, herbs and toasted walnuts, goat’s cheese mousses with… Continue reading Workshops – What We Did

Fungi Fever, Mushroom Madness

Mushrooms on your mind? Try some of these gorgeous autumn recipes for wild and/or foraged fungi

Crown jewels: venison liver, kidneys AND heart

It’s dusk on a dying summer’s evening and the doorbell rings. Our local chasseur (hunter) is on the doorstep, wreathed in smiles. He’s just been out in the woods checking up on the deer and wild boar population (as he is contracted to do by our commune) and he’s shot a roe deer. It will take him a little while to butcher… Continue reading Crown jewels: venison liver, kidneys AND heart