Underwater restaurant planned for Norway
A stunning design in a stunning setting: Norwegian design firm plans Europe’s first underwater dining spot.
A stunning design in a stunning setting: Norwegian design firm plans Europe’s first underwater dining spot.
Another food record falls (were you really waiting for it?), but a technicality almost kept it out of the record books.
A fight is brewing between save-the-wolf forces and the farmers who make Roquefort and other cheeses, and say their sheep are threatened.
A French oyster farmer is selling oysters infused with fruit, wine and spice flavors, and has plans for more. R they in season?
A French baker’s crusading to create a quality standard for traditional croissants similar to the one created for the baguette.
Coffee and rolls, the traditional ‘continental breakfast’ isn’t really breakfast for tax purposes.
A simple treat of bubbly water, fresh lemon juice and a dash of salt: that’s what it takes to make a Seltz e Limone. Oh, and a plastic cup.
GarryRF shares a special place, and a hope that it has withstood the recent hurricanes.
One of my favorite things to do in Paris is to go out before breakfast for freshly-baked breads. Here’s my neighborhood boulangerie.
A Normandy baker is finding success with an unusual bread that looks odd but has traditional flavor.
A stunning design in a stunning setting: Norwegian design firm plans Europe’s first underwater dining spot.
Another food record falls (were you really waiting for it?), but a technicality almost kept it out of the record books.
A fight is brewing between save-the-wolf forces and the farmers who make Roquefort and other cheeses, and say their sheep are threatened.
A French oyster farmer is selling oysters infused with fruit, wine and spice flavors, and has plans for more. R they in season?
A French baker’s crusading to create a quality standard for traditional croissants similar to the one created for the baguette.
Coffee and rolls, the traditional ‘continental breakfast’ isn’t really breakfast for tax purposes.
A simple treat of bubbly water, fresh lemon juice and a dash of salt: that’s what it takes to make a Seltz e Limone. Oh, and a plastic cup.
GarryRF shares a special place, and a hope that it has withstood the recent hurricanes.
One of my favorite things to do in Paris is to go out before breakfast for freshly-baked breads. Here’s my neighborhood boulangerie.
A Normandy baker is finding success with an unusual bread that looks odd but has traditional flavor.