The nearby medieval city of Carcassonne welcomes throngs of visitors inside its fortified walls, but at the Domaine St. Raymond, small groups of intellectually curious travelers gather for residential workshops at a house party in southern France’s Languedoc.
Domaine St. Raymond, home of The French House Party, sits among gently rolling hills of golden wheat and sunflowers.
At The French House Party’s Gourmet Explorer Advanced cookery course, chef Robert Abraham shares his recipe for a classic Languedoc cold cherry dessert soup.
Jean-Marc Boyer has a reputation for impromptu changes to his own recipes. This creativity has earned his restaurant, Le Puits de Tresor, a Michelin star.
L’Oulibo olive cooperative is passionate about olives. Just outside the ancient French city of Carcassonne, L’Oulibo only makes unfiltered oils explaining that it increases aroma even if it decreases shelf life.
Can a restaurant in a tourist destination, even with a stunning setting, avoid mediocrity?
It’s appropriate that chef Jean Marc Boyer should elevate salt cod and potatoes, a traditional rustic dish, to fine dining status. The recipe for Lightly salted cod in aioli a la Languedocienne at…Michelin star chef Jean Marc Boyer’s cod reinterprets tradition