November 29, 2012

Pumpkin Tarte Tatin One Savoury Fall Pie

Pumpkin Tarte Tatin One Savoury Fall Pie

It is possible, that Nutmeg was spending just a little too much time on Pinterest when she came across a recipe and stunning photos for a savoury tarte tartin. Inspired by the fall ingredients that were readily available in Provence she created her own version. (more…)

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October 31, 2012

Get Dressed for a Diner en Blanc

Get Dressed for a Diner en Blanc

Nutmeg believes that the celebration of Halloween is perfect timing for this post. Trust the French to come up with an annual event that is sophisticated, classy, a bit rebellious and a whole lot of fun. Diner en Blanc started in 1988, when a group of 100 friends got together for a reunion in the Bois de Boulogne. The story is that François Pasquier instructed everyone to wear white in order to recognize each other. This was a brilliant idea, given those were the days before fancy cell phones, text messaging, Facebook and Twitter. (more…)

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May 30, 2011

Master of the Kitchen in Provence

Master of the Kitchen in Provence

Who would not be inspired by this view? Whether your passion is art, music, food or something else it would be hard not to feel the urge to be creative.  Ginger and Nutmeg were very fortunate to spend two days with Marc Heracle in his beautifully appointed kitchen at Chateau D’Arnajon. The Chateau is located in the village of Le Puy Sainte Reparade.  Marc’s focus is on traditional Provençal style cuisine.  Traditional methods pre-1900s did not include dairy, butter or refined flours.  The cooking methods of the time used olive oil, almonds, olives, citrus and spices that were (and still are) found in abundance in the region. Marc’s style is relaxed as he shares his knowledge and practical experience.  He encourages participation and is happy to share some stories. (more…)

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December 20, 2010

France Land of Boulangeries

France Land of Boulangeries

France is known for many things; art, music, food, wine, cafés, diverse scenery etc… As a population, they are very proud of all things French, and if there is one thing that is clearly a huge part of the national culture it is the bread.  This country does not easily cater to those who might require a gluten-free regime, unless you can survive on French fries.  The bread is made fresh several times daily; every small town and village has at least one, or in some cases a few boulangeries. Ginger of course is in heaven, since every meal promises a basket of fresh baguette or other equally good options.  Nutmeg has found you need to look a bit harder, but there are some options for “7-cereals” and multi-grain.  The Artisanal Boulangeries (fancier variety) tend to have some really decent quiche and/or tarts.  So far Nutmeg has tried quiche with tomatoes and Dijon (yum), quiche with salmon and capers, tarte aux aubergine et chevre and the best yet a tomato and chevre tart. Every good road trip should start with a stop at the local favourite purveyor. (more…)

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