Blogs about: Gascony
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More Sketches!
Here are a couple of sketches of the garden at Grand Barbe, where i stayed in Gascony a few years ago… more →
Chris Bellinger1
Gascony
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wrote 2 weeks ago: As an introduction to the region we are living in I have made the obvious choise of a monument link … more →
G. Detou
wrote 2 months ago: Chocolate guru David Lebowitz calls G. Detou his epicenter of food in Paris. The store carries every … more →
A truffière's tale
wrote 2 months ago: Here is a lovely story about Dick Pyle (I know, I know…), who moved to France and became a truffière … more →
Confit de canard
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wrote 3 months ago: Confit de canard is duck cooked in its own fat, usually served hot. Strictly speaking it’s a s … more →
Duck Confit (Confit de Canard)
wrote 7 months ago: The ultimate in canning. A traditional Gascon farmhouse method of preserving duck, goose or pork, co … more →
Charming cottage with courtyard and large garden over the road!
wrote 7 months ago: The French Property market is showing signs of recovery. This little Poitou-Charentes cottage sits j … more →
A Visit to D'Artagnan
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wrote 8 months ago: D’Artagnan is one of the most important suppliers of luxury proteins and ingredients to many o … more →
Welcome to La Vieille Source
wrote 8 months ago: Welcome to my new blog here in Lectoure in Gascony. Why La Vieille Source I hear you cry! Well La Vi … more →
Gascony Description
wrote 1 year ago: Gascony Description The Pyrenean foreland, extending between the Atlantic and the Mediterranean, is … more →
More Sketches!
wrote 1 year ago: Here are a couple of sketches of the garden at Grand Barbe, where i stayed in Gascony a few years ag … more →
Sketch of Bridge abd Church
wrote 1 year ago: This image was from one of my sketchbooks showing my sketching style. It is of a church and btidge i … more →
And another thing.
wrote 1 year ago: Boredom can lead to the most exciting things. More often than not, though, it leads to more boredom. … more →
Medium Rare Breed
wrote 1 year ago: At Le J’Go, the Paris restaurant I described in my last post, the food was every bit as good a … more →
