Hi now is the time fro those of you who love this drink to make their own: the flowers are everywhere!4.5 litres of boiling water3kg sugar150g ish of citric acid; you can get it at most pharmacies60 flower heads washed and removed from all of the stalks if possible12 large lemons sliced7/8 large glass bottles with a firmly closing top (if you buy the cheapish trad lemonade at Carrefour then you get a free bottle to use!)Dissolve the sugar and citric acid in the boiling water and allow to cool (you need a very large bowl or storage box) (very important as the pollen of the flowers contains a natural yeast and if you dont cool the water then the yeast begins to fermant and you will have exploding bottles everywhere as I did one year!!)Add the sliced lemons and the flowers and then cover and leave to steep for 48hrsOnce steeped then filter through a muslin to remove the bit and bobs (I usually squeeze the lemons here to get as much juice as possible.Pour into sterilised bottles and store in a cool dark place. Will last around 3 months To serve dilute as for a sirop
Hello,I would like to share this fantastic local product with you all !.My French neighbours they have a farm and they are running a Bio Beef business.They do the whole process from A to Z Bio so that means they grow the food for the cows and everything is from their land with no chemical or other products!I eat it now for a year and it is true i never had meat that taste so good.They have a website (in french) www.saveurlubia.fr (i made the site for them) where you can order their products.You can buy Boeuf 12.50 € kg and Veau 13.00 € kg.You can choose between 7 and 10 kg.So if you really want 100 % pure Bio beef Meat than this is the place ! they also deliver at home.
Hi everyone, I run the irish pub in jegun....and facing us is the restaurant.."la halle"..... which many of you may have visited on one of our concert nights.... The new owners.... are opening on the weekend of friday the 13th, n 14th..... with the pub doing a grand opening weekend..... The old owners were cooks...this new owner is a fully qualified chef...and hs diplomas of all sorts...with his pastry traing with one big noice chef, seafoods with another bignoise..... etc etc...in fact a totally new and different experience...... They will have a regular.... workmans type for everyone meal at lunchtimes...but its going to be fancier in the evenings.... i dont have the menus yet...but... Highly highly recommended to make reservations the opening weekend.... Already on the friday for the first evening service at 7.30 i have 18 reservations...they will be doing a second service at 9pm...... If you are intrested in reserving...please send me directly a message as they are not yet set up
Hi We went to a Banquet de la chasse last weekend and had some beautiful Assiette de charcuterie de sanglier. Have never seen this in the shops and wondering where we could buy it. Didn't think to ask the locals but with such a treasure I am not sure if I would tell anyone. The terrine was good but the dry cured ham was exceptional.
Hi guys, Many of toy man know hte restaurant facing the irsh pub in jegun.... The new owners of "restaurant la halle" are henri and veronique dubord..... henry is a fully qualified diplomad chef.... He used to be the chef in chateaux camille...... as well as a number of other places.... The food and service is mauch higher quality that the previous restaurant, and the service is on a professional level. Lunchtime menu is 13 euros for starter main course and desert witha glass of wine included. Evening menu ranges from 19 to 29 euros...depending on weather 2 3 or 4 courses.... Not the ritz carlton but a better quality gastronomique experience well worth it... They have decided to make a special offer to all clients of the bar "la legende irlandaise" irish pub , jegun..... If a meal is reserved through this site, and aperatif is offered in the bar and a galss of wine with your chosen meal.... If you have any further questions please do not hesitate to ask.....
We went out to friends on Friday and had slow roast pork belly......delicious! With crackling to kill for.By coincidence Ken Hom did a Chinese version on Saturday.Does anyone have any idea where I could get:- Sichuan PepercornsFive Spice powderOr what they would be called in French.Thank you.Neil.