Guillaume and Anne left Nantes to settle in Batz-sur-Mer, where Guillaume became a salt marsh worker — a “paludier” — at the age of 50. Together they founded Les Culs Salés (“the Salty Bottoms”, the centuries-old nickname given to Guérande’s salt harvesters)…
Spring is fast approaching, and with it comes the irresistible urge to get outside and bring our gardens back to life. Now is the perfect time to prepare your garden for its rebirth.
While oysters are delicious raw, there are many other ways to enjoy them. As an appetizer, a starter, or even a main course, here are a few different takes on oysters.
At Virginie, Master Cheesemonger and Affineur, from father to daughter since 1946, she shares her little tips for tastings full of flavor. Virginie matures her cheeses herself in her own cellars in the 18th arrondissement of Paris. She reveals to us the…
