Summer postcards
This summer, our appetites are leading us by the nose. We’re hitting the road from north to south, making four flavourful stops: the Channel, Brittany, the Basque Country and Provence. A journey that tastes of freedom, where our nourishing sea is never far away. Four regions, four culinary inspirations that leave their mark on our letterboxes and our plates. Join us on this journey through the postcards from our gourmet stops.
Stop No. 1: Binv'nue, Boujou!
White cliffs, beaches stretching as far as the eye can see, sand yachts and colourful beach huts… We’ve definitely arrived in the North! Last night, we enjoyed an aperitif overlooking the sea: we tried prawns in Calvados and mackerel in wheat beer, a bit like a Flemish beef stew. We’d never tasted anything like it anywhere else. We’re making the most of the local hospitality before hitting the road again.
See you soon!
P.S.: We asked the chef for the prawn recipe, but it’s a secret.
For a quick lunch, club sandwiches with pollock rillettes are perfect. And to keep that taste of the North going well into autumn, we’ll bear in mind the idea of an Endive salad to complement the mackerel in beer.
All these gems can be found in the gift box – C'est le Nord.
Stop No. 2: Degemer mat!
Here we are in Brittany! Whatever the southerners may say, the sun is certainly shining. Between breaths of fresh air, we treat ourselves to the local specialities: mackerel from the Argoat region served with artichokes and buckwheat, or its lemon-flavoured version with seaweed from Finistère. It’s easy to see why the Bretons rarely leave their region. We’re making the most of the sea air for a little while longer before heading back.
Goodbye!
P.S.: Here, the shops in la belle-iloise are never very far away.
Saint-Georges sardines baked in puff pastry make for a quick starter that impresses without any effort. And with a touch of cream cheese, they turn into delicious sardine rillettes – perfect for an aperitif.
The whole of Brittany (or almost all of it) fits into the gift box – Plein Ouest.
Stop No. 3: Ongi etorri!
The next leg of our journey takes us to the Basque Country. Just like on the postcards, the houses are painted red and white, the market stalls are brimming with Bayonne ham, and the waves beckon to the surfers. We discovered the ‘à la Luzienne’ recipes, which originated on the quays of Saint-Jean-de-Luz. A quick cook and a dash of Espelette pepper – what more could you ask for?
See you soon!
PS: The Espelette chilli’s growing region covers just 10 municipalities. It’s crazy, isn’t it?
It’s decided: from the start of the new school term, on evenings when we can’t be bothered to cook, we’ll be eating nothing but tagliatelle with tuna, Luzienne-style. And for dinners with friends, we’ll be making panna cotta with ratatouille and smoked tuna.
To make life easier for us, we’ve chosen the gift box - Côté Sud-Ouest.
Stop No. 4: Bèn-vengudo!
We round off our journey under the Provençal sun. We take it easy and settle into a laid-back pace. The calanques, the olive groves, the lemon orchards… It’s a feast for the eyes. On our plates, we’re delighted to savour sardines with tapenade and mackerel with Menton lemons. One thing’s for sure, we’re going to find it hard to go home.
See you next year!
P.S.: We’ve added ‘peuchère’ to our vocabulary.
We’re bringing back with us a recipe for cold stuffed tomatoes, bursting with the freshness of Menton lemons. It’s our big discovery of the summer! And as for the baked Sardines with tapenade, we’ll follow the recipe to the letter.
Before leaving Provence, we stock up on the gift box - On dirait le Sud.
Home again
If there’s one thing we love when it’s time to pack our suitcases, it’s being able to slip all our little treasures in there, amongst the T-shirts and swimwear. Assortments of spreads and fish rillettes that hint at a little aperitif with friends. A lovely, colourful metal tin containing five ready-made dishes to enjoy piping hot in the depths of winter. And a little box filled with flavours from here and beyond for when we fancy getting away from it all.
Mackerel Fillets out of stock