Entries in france (2)


gascony france. the butcher. the baker and the armagnac maker.


The inquisitive pig at Dominique Chapolard's farm in Gascony, France.


Magestic Sunflowern in Moncault, Gascony,France. 

 Amazing summer fruits from the local market in Laverdac, Gascony France.


 Peche de Vigne at the organic market in Agen, Gascony, France. I loved this farmers handwriting.


 Famed Armagnac maker Alexandre Ladevèze.


Charcuterie from Dominique Chapolard with local wild peaches.


Dominique Chapolard, the butcher and master of  charcuterie.

 Quiet town of Vianne, Gascony France.

 Laundry lines, Gascony, France.

 Cecile Berthollet, Baker. Gascony, France.

The Berthellots, who proudly call themselves paysans-boulangers, or "peasant bakers," grow 250 varieties of wheat on their farm for their home-baked bread.

 Felix King at Camont.

 Melons. Market Nerac.

   The most exquisite Chasselas grapes from the Laverdac market, Gascony, France.

Peeping through the keyhole at the church.

  Kate Hill's glorious pantry at Camont. Gascony, France.


Fields of Sunflowers in Montcault.


Last summer Condé Nast Traveler sent us to Gascony France to cover a food intensive story for their July 2013 food issue. I wanted to share a few of the photos we took for them. You can see a more extensive story at Condé Nast Traveler.com, both in the magazine and on the tablet. This story was dream to cover. We roamed the countryside with expatriate Kate Hill and her sister Stephanie  as our guides while they showed us an insiders view to Gascony. We photographed the butcher, the baker and the Armagnac maker and needless to say we ate and drank like kings. 

Kate runs a cooking school in Ste-Colombe-en-Bruihois  which she calls The Kitchen At Camont


Michael Ruhlman shares his picks  http://www.cntraveler.com/food/2013/07/french-culinary-vacation-travel-guide






flying fox apples and french apple cake

This cold weather and early snow calls for a little something special with the afternoon PG Tips. I have been hoarding Maggie’s beautiful heirloom apples but yesterday's weather prompted me to finally use them.

I was recently in Southwestern France for work and was inspired by the small town farmers markets. It is fairly easy to find a market there on any given day. My favorite was a biodynamic market that sold organic fruit, vegetables and grains. Whenever we are traveling for work, I make it a mission to seek out these little markets. You never know what you will find. I am always on the look out for local specialties like honey and sea salt or liquor to take back home. At one of the markets in France there was a woman selling a very simple French apple cake. It was a plain and unassuming cake that tasted of butter and apples and not a trace of cinnamon which I find  to be highly overused where apples are concerned. The weekend before the storm I ventured down to New Amsterdam Market. The wind was wild and the rain was just settling in, but faithful vendors were there nonetheless. Maggie of Flying Fox had the last of the season's apples along with some beautiful medlars and quince.

Yesterday, I found a recipe worthy of her gorgeous apples, a simple French apple cake by Dorie Greenspan via David Liebovitz’s blog that perfectly matches that simple cake from the French market. 

I made one substitution; instead of rum I used armagnac that I picked up in France.


This is a perfect cake for an afternoon tea or with a morning espresso. Come to think of it, it is just plain perfect anytime.



Marie-Hélène's Apple Cake

 recipe via David Liebovitz blog 

 Makes one 9-inch  cake

Adapted from Around My French Table by Dorie Greenspan.



3/4 cup (110g) flour

3/4 teaspoon baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 tablespoons dark rum (I substituted armagnac)
1/2 teaspoon vanilla extract
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature

1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces. ( use a mix of kinds. I used a mix of hierlooms)

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

Serving: Serve wedges of the cake just by itself, or with crème fraîche.

Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl.




Black Oxford, Old Maids Winter, D'arcy Spice and Hidden Rose... just a few of Maggie's beautiful hierlooms from The New Amsterdam Market.



The beautiful pink one is called Hidden Rose for it's surprising pink color.








 good butter makes the cake...



 juniper tea and a little peruse of the wild unknown tarot cards, so beautifully illustrated...