Nope, even though I took German through school I can't pronounce it either. Anyway a lovely town in the heart of the Black Forest. Some great restaurants and we stayed in an incredible apartment 10 minutes walk to the old town. I love Germany. It's so relaxed. If you want to eat at 6 or lunch at 2 you can unlike France!
My World of Travel and Food
Sunday, 7 September 2025
Saturday, 6 September 2025
Chabichou de Poitou
To say this cheese is epic is no exaggeration. When properly ripe is is 3 cheeses in one. The amazing rind, the gooey inside layer and the crumbly centre. It's so very clever. How these cheese makers do it .... who knows. The history of this cheese is centuries old and in fact it was declared the best cheese in France back in the 16th century.
It has held an AOP status since 1990 (one of only 46 cheeses in France to do so). The name originates from Arabic, chebli meaning goat and Poitou-Charentes from the area it is produced.
I like to keep it for a week or so after the best before date to give it time to develop extra nuttiness and goo. It becomes almost alive.
It is absolutely stunning served with melon, roasted dates and walnuts on a beautiful late summer day in the Haute Marne with a chilled bottle of Viognier.
Friday, 4 July 2025
NZ
I have just come back from the most amazing time in NZ visiting the fam.
Not much to say other than it was unreal. Juanitz & Mark picked me up from the airport and cooked a beautiful dinner. The next morning she drove me to Whitianga, stayed for lunch then drove back to Auckland. So very generous of her.
I spent almost 2 weeks just pottering around with Joey and dad. We had a couple of lovely get togethers with Juanita, Mark, Katya, Soph and Lily.
It was just fabulous.
10 Year visa ....
I got my 10 year visa here in France and I'm so proud! It turned out to be super easy despite my nerves. The language exam was good and I'm all set now for al long as we want to stay.
We had lunch to celebrate:
Salade de Chèvre Chaud. Absolutely delicious and a very classic light French lunch. It is typically made with Crottin de Chavignol (made traditionally since the 16th century, protected AOP status since 1976 and made in a small region around Chavignol (go figure) with unpasteurised goats milk. They are cute wee cheeses, weighing 60gms. Anyway, for me an easy way to do a chèvre chaud is using feuille de brick (brick pastry which is Moroccan but easily available everywhere in France). Instead of using a flour, egg, breadcrumb mis then panfrying, it's so easy just using brick pastry then oven baking it.
Served with a simple salad, roasted dates and walnuts, a simple vinegarette, bread etc. A gorgeous bottle of Burgundy. Just lovely on a beautiful summers day here in the Haute Marne.
A perfect way to celebrate my personal accomplishment.
Monday, 14 April 2025
We had a luncheon on the terrace...
Toasty roasted chewy yummy with cheese. Addictive. |
Spring is here in Signeville. Our Cherry blossom is always the last to blossom in the village which makes it extra special. |
Wednesday, 9 April 2025
The cows are out!
Saturday, 5 April 2025
Luncheon on the deck
If there's something we love to do from time to time on beautiful days is have a wee luncheon on the deck. This one was with sourdough of course, 2 types this time. A walnut date sourdough and standard. I made a pear walnut and date salad and we had Delice de Mussy Chaource. A cheese from a small fromagerie in Chaource, about 1hr 30 from here. It's covered in chopped walnuts. Cheese and walnuts are very good friends. We also had a truffle affinois. Both extremely delicious with a nice bottle of Gewurtztraminer.
A very pleasant way to pass a spring afternoon. But we need to buy that hammock!