Saucisse de Morteau and Butter Bean Casserole

Saucisse de Morteau and Butter Bean Casserole

In our cellar a few lonely root vegetables lurk, and after months in the dark they are starting to soften a little and need eating.  Butter beans and other pulses are always in stock as well, and these hearty beans always soak up plenty of flavour and add some well needed protein for the muscles after a days cycling or digging in the garden. 

Read More

Lemon Panna Cotta with Rosemary Shortbread

Lemon Panna Cotta with Rosemary Shortbread

Blossom flowered, birds sang, heavy winter jumpers were packed away, forgotten shorts were rediscovered and espadrilles were dusted off. Then the cold and rained returned. However this little taste of the balmy days ahead inspired some cooking.  Rosmary, that survives the winter here, began to push out its pale and tender young leaves. Zesty lemons from Spain are still in the market and to help encourage the arrival of spring I set about making one of our guests favourite desserts. 

Read More

Spring In The Vines of Burgundy

Spring In The Vines of Burgundy

April is exciting in Burgundy. The muted greys and browns of winter steadily make way for the electric greens of spring and as if over night the landscape of the Cote D'Or changes colour. The wiry silhouettes of trees transform into an soft mass of verdant foliage and dormant spring flowers burst from the ground.

Read More

A Month In The Vines - February

A Month In The Vines - February

Torrential rain is driven by a stiff wind. Falling on the steep hillside it forms streams that run energetically between rocks and vines. Beneath dense clouds, that roll in from the west, the village of Meursault wakes up to another cold and wet February morning.

Read More