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Je mange bien tous les jours…..another week of good food.

Posted on March 19, 2013 by Food,Photography & France

Les oeufs meurette are an intense combination of eggs, lardons, mushrooms, shallots, garlic and red wine that has the power to revive me when I’m not at my best. It has nothing to do with the wonderful recipes from Laurence … Continue reading →

Posted in 2013, Baking, bream, Cookery Writers, creme fraiche, Cuisine bourgeoise, Digital photography, Eggs, Fish, Fruit, Health, Illusion, Laurence Mery-Clark, Liver, Oeufs meurette, offal, pasta, Pear Clafoutis, Pears, Photography, photography course, Photography holiday, Recipes, Stephane Reynaud, Vegetables, Virtual, Weather, Writing | Tagged baking, Barbary duck, clear thinking, cookery books, cooking, Cuisine bourgeoise, daily struggle, delicious confection, digital photography, dormant, Fillets of bream, food, Food photographer, France, Humour, intense combination, Je mange bien tous les jours, Laurence Mery Clark, mad march, mastering the art of french cooking, oeufs meurette, Photography, Photography course, Recipes, red wine, restaurants, Revive, rising sap, Roast chicken, simple recipes, sweet pastry, writing | 41 Comments