The Aubrac, Miladiou ! May 2026Miladiou is a traditional Occitan exclamation — a softened oath from the region, roughly equivalent to “good lord!” or...
PIMP MY DWICH N°4: A TWIST ON THE CLASSIC HAM AND BUTTER May 2026It’s world-famous—it’s THE sandwich. And for good reason: just four ingredients, super easy to make, quick to whip...
Pimp my Dwitch EPISODE 2 : Ciabbata & Mortadella May 2026My wife and I had been driving for hours, heading to Kobarid in Slovenia for a week of...
PIMP MY DWICH EPISODE 1 : ONION PICKLES Apr 2026Every time we go fishing, we see two very different kinds of fishermen down by the water. There...
Kleftiko – Easter lamb! And yours — how do you cook it? Apr 2026Kleftiko! Fair warning — this film is about to ruin your weekend. Well, it’s not exactly a fishing...
Food : Farçous, from Aveyron. Mar 2026Here comes the start of fishing season! Early spring is peeking its head out, so, like all self-respecting...
La recette du Boudin aux Cèbes. Oct 2008The pig — once you’ve hung it upside down by its feet, hop! With the big knife that...
