Blogspot - letastingroom.blogspot.com - Cathy's Loire Wine Tours
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The easiest asparagus starter that anyone can manage 18 May 2013 | 06:34 pm
Hooray the asparagus season is in full swing. One of the highlights of my year (she obviously doesn't get out much I hear you say). Anyway, I wanted to pass on to you this terrific starter or light ...
Muscadet 13 May 2013 | 11:49 am
Muscadet used to be on every wine list in London in the 1980's. It lost it's way after that - what with competition coming from the New World and the ubiquitous Pinot Grigio as well as a drop in over...
Getting up close & personal with food 8 Mar 2013 | 04:01 pm
Wednesday morning at 5am we wrapped up warmly and strode across to our neighbours for a day of action. There, in the cave, the charcutier Philippe was already busy at work butchering the pig that he ...
Lemon Curd 27 Feb 2013 | 09:49 pm
I absolutely love lemon curd. It's really expensive to buy and simple to make. You need: 3oz unsalted butter at room temperature 1 cup of sugar 2/3 cup of lemon juice (about 3 lemons) Tsp of gra...
Le Dix Septième Angers 18 Feb 2013 | 04:15 pm
Le dix septième is a 'restaurant bistronomique' (their words not mine) that opened in Angers last year. Just a couple of steps away from the 400 Coups cinema it's an old town house that has been refu...
New Cafe opens today in Le Thoureil 15 Feb 2013 | 06:13 pm
Great news - the riverside café in Le Thoureil opposite the church has reopened today under new ownership. It's been completely refurbished and will be open more often which is great for us as the pr...
Salon des Vins de Loire 2013 7 Feb 2013 | 04:17 pm
I'm sure that most of you reading this are aware the 2102 vintage is being billed as a catastrophic one and will therefore be expecting to read of doom and gloom. Take heart, there are some great win...
Sunrise over the Loire this morning 31 Jan 2013 | 01:57 pm
A few snaps taken this morning while dog walking along the river at Le Thoureil.
Profiteroles today! 29 Jan 2013 | 04:33 pm
I don't know why people are scared of choux pastry. It's not hard to make but does require plenty of elbow grease particularly if you beat in the eggs by hand. There is a slightly heart stopping mom...
A good jelly stock is the business. 26 Jan 2013 | 07:34 pm
Continuing on my theme of soup (as the weather is still pretty chilly here in Anjou), I wanted to shout out the virtues of decent stock. Of course I realise that a lot of the time life is too short t...
