Dinner in Valreas

The meal starts with champagne: sweet, dry, bubbly and accented by local strawberries, which taste like a farm, hay and sunlight. We wipe our pink fingers on napkins and toss the green tops in a bowl. Soon, toasted bread and a torchon of foie gras are set upon the table. Generous pieces are spread across savoury bread. Foie gras…

Sanary/Bandol Market & Thoughts on France

The last month has been a whirlwind – travelling from Paris to Lyon to Avignon, and finally landing in Grignan: my home for the next couple of months. There are lots of photos and thoughts to share from the trip around, but right now I am feeling really inspired by a recent trip to Sanary/Bandol and…