Roast chicken with herbs
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
Garlic and shallots
Over the course of my career, I have had the…
With wine lunch
Over the course of my career, I have had the…
With wine lunch
Over the course of my career, I have had the…
