“The speciality of French cuisine is that each time we cook produce we make a sauce or jus from some part of it. From scallops we make a sauce from la barbe. If I was cooking fish, I would use the bones to make a stock for a sauce,” says Mathieu while Monsieur Meurin looks on at his work.
We then receive a pro tip for slicing scallops. Placing them in a freezer for 15 to 20 minutes, in order to cool, makes them easier to cut. It helps push the individual scallops together so that pieces two to three millimetres thick can be sliced. Simple but highly effective.
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“For me, Arras is one of the most beautiful cities in France, maybe in Europe. It’s very nice to work here, with good people and good conditions. For the business it’s a very good place for us. Belgian chocolate is very appreciated here in France they don’t have the same one — we have Belgian chocolate!” said Thomas Laforge at the Doctor Steam Bar, as, instead of trying his hot chocolate, I sipped a cup of his mulled wine fortified with a shot of rum.
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Stuart Forster follows the Douglas Bader Trail in St Omer, France. “Who’s Douglas Bader?” asked my partner upon realising I was planning a trip to St Omer, in northern France, that would include a guided tour of the new Douglas Bader Trail. The tours show where the Royal Air Force’s Spitfire pilot was shot down
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It's a bright January day and icy wind whips across the hill topped by the Canadian National Vimy Memorial in northern France. I crouch by the monument to zip up my coat. A century ago hot shrapnel rather than cold air was ripping across this ridge overlooking the Douai Plain.
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