Say ‘bonjour’ to the French Mule with Bardinet Brandy’s new cocktail menu and French Café Experience Bardinet Brandy is bringing a delicious new menu of …
French Mule Cocktail from Bardinet Brandy
French
Vegan Flammkuchen Recipe
Vegan Flammkuchen Recipe Like many famous dishes from around the world, this dish was originally a rustic, poor person’s food, made as a consequence of …
Dining at Le Favori
Le Favori – Les Sources de Cheverny 1 Michelin Star dining in the Loire Valley Based within the spa hotel of Les Sources de Cheverny …
French “Desserts in a glass” cocktails from Bartinet
Planning Christmas cocktails? Here are some from French style brandy, Bardinet Bardinet Inspirations is a new release and is aged in oak barrels, giving this …
Lunch at Côte Brasserie French casual dining in Glasgow
The Colonel has returned from his sojourn in Paris, refreshed and still eager to embrace some French casual dining. Côte Brasserie was suggested for luncheon …
Review: Bouillabaisse Fridays at Galvin, Edinburgh
Bouillabaisse Fridays, Galvin Brasserie De Luxe We first tasted bouillabaisse in Marseille a whole decade ago, I remember it well because of the price! We’d …
Recipe: Croque Monsieur, The BEST Ham n Cheese Toastie
Is this the best cheese and ham toastie in the world? I think so. Forget about those bland, tasteless Croque monsieurs of your visit to …
Restaurant Review: L’escargot Bleu, 56 Broughton Street, Edinburgh
Traditional French food with a few twists at L’escargot bleu Stepping into L’escargot Bleu is like walking into a suburban bistro in Paris – a …
Product Review: Gourmet Foie Gras
On our recent trip to the Loire Valley, we noticed that foie gras was omnipresent on restaurant menus. It was France after all but it’s something …
Recipe: Rose, honey and matcha madeleines
From the Lorraine region of France comes the Madeleine, a delicate small sponge cake with a dainty shell shape. Lighter than a sponge cake, this …
Book Review: Teatime in Paris by Jill Colonna
Jill Colonna relocates to Paris and finds a love for all things French, and especially their pastries. Starting with the forever asked question of “How …
Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes
We recently received the book “Teatime in Paris” by Jill Colonna and what a great wee book. Its filled with delicious French treats and takes …
Budding Chefs are back!
This year French Budding Chefs have come West and discovered local food on the West coast of Scotland. The nine young chefs from the Lycée …
![Ossau-iraty Country of origin France Region, town Northern Basque Country Source of milk Ewe Pasteurized No[1] Texture Medium firm Aging time 80 or 120 days minimum, by weight[2] Certification AOC 1980, PDO Ossau-iraty is a French cheese made from sheep milk. Contents Origin AOC status Production Description See also References](https://www.foodieexplorers.co.uk/wp-content/uploads/2015/01/image49.jpg)
Heverlee and The Roving Fromagiere
An invitation for a night of beer and cheese tasting – our two most favouritest things – this could not be missed. Heverlee beer partnered …
The honours at Malmaison menus
Here is a look at the menus for the new Martin Wishart restaurant, The Honours, located within Malmaison. A la carte menu Sunday …
Review: La Bonne Auberge, 161 West Nile Street, Glasgow
Evening meal at La Bonne Auberge La Bonne Auberge, is located beside the Holiday Inn Theatreland and is near to Buchanan Bus Station, a …
Home made – Fait Maison – sign in French restaurants
Sign of the times for home made food – Fait Maison- in France Like elsewhere in the world, French restaurants are under pressure to …
Kids eat free at Galvin Brasserie de Luxe on Sundays
To celebrate the start of the school holidays, children aged 10 and under will eat free at Galvin Brasserie de Luxe every Sunday from 6th …
Le Di Vin – steak tartare lunch
Le Di-Vin, situated on Randolph Place in the West End of Edinburgh, is hosting a Steak Tartare lunch on Thursday 20th March. Between 12pm-3pm enjoy …
Budding Chefs
Budding Chefs is now entering it’s fourth year. It is an exchange programme which has been initiated by the Institut francais d’Ecosse and Fred Berkmiller …