Taste Of Terroir
Rémi BenedettiEach week, a classic French recipe paired with a perfect chosen wine
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 7 | Founded | 2 years ago | Last Issue | a year ago |
| Active | |||||
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tasteofterroir.substack.comLatest Issues
A Tale of Eastern France: Understanding Quiche Lorraine
Homemade Quiche & Le berceau 2021 Domaine Ostertag
From Communal Ovens to Culinary Icon
If you want to understand Eastern France, start with quiche! The name itself, borrowed from the ancient Germanic dialects of Lorraine, shows that th...
Pain perdu & Domaine Patrick Baudouin
Pain perdu & Domaine Patrick Baudouin 1896 2018
French Toast, Pain Perdu, Golden Bread, Eggy Bread, the name is endless, and so are the recipes. When you cook pain perdu, you're about to taste a piece of history, with its varied origins. Y...
Blanquette de Veau Meets Clos du Château 2022
What happens when you mix quality veal from your favorite butcher, carrots, beautiful mushrooms and a sliced onion? You get an emblematic French dish of uncertain origins.
Blanquette de veau is a dish that immediately evokes warm memories...
Homemade Gougères and Chablis Dauvissat: A Pairing You’ll Never Forget
It's a Burgundy speciality that I am particularly pleased to introduce to you today. The gougère. You've probably heard of it in the form of salted mini-choux pastries, served at receptions and buffets. You may even know it as a frozen prod...
Tarte Tatin, queen among tarts
After the delicious Mont d'Or sublimated by Domaine Macle, this week I'd like to introduce you to another classic of French gastronomy.
It's an exceptional and comforting dessert, perfect to accompany the snow that fell today in Paris. Let...
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In love with wine and gastronomy, I share my passion from the heart of Burgundy \ud83c\udf47
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