Corsican cheeses (Left: Tomme de Savoie, Right: Testa Mora)
Wild boar stew with gratin dauphinois
Organic tomatoes for sale in Calvi (Corsica)
Comté: How the Largest Small-Batch Cheese in France Is Made
Interesting (FTA): “For instance, say it’s January and you see a yellow comté and a white comté on the supermarket shelf. Chances are, the yellow comté came from the previous summer, making it around 8 months old or so, while the white comté probably came from the previous winter, making it at least a year old.”
Our attempt at making a Zarzuela de Mariscos
Richard Olney: the quiet American who found his soul in Provence
The author of the French Menu Cookbook spent more than 30 years in a Provence village. Tim Adams visits the home that is now a shrine to the great food writer.
