Hints and tips:
...Founder Kate Reid trained as an aerospace engineer and did a stage at the legendary 19th-century bakery Du Pain et des Idées in Paris, where there are daily queues for pastry escargots and loaves of pain...
...A recent salt-instead-of-sugar mishap means that the pub’s cheese board (when I visited it was Gruyère, Langres and Persille du Beaujolais) is being served with a forced rhubarb chutney....
...Plats du Jour by Patience Gray (a woman whom Mrs David detested even more than she detested Peter Mayle) and Primrose Boyd is of 1957....
...At dinner, conversation turns around snow conditions and off-piste routes; the wine glasses and plates of Gruyère and fennel tart are shuffled aside as maps are spread out....
...… L’Art du Fromage Any turophile is bound to be excited at the prospect of London’s only restaurant dedicated to cheese....
...A magnum of prized Vino Nobile di Montepulciano lasted about five minutes and only a couple of bottles of glorious Châteauneuf-du-Pape brought the assembly into a state of purring submission....
...I remembered the key distinction between a true marmite du pêcheur from, say, Marseilles and the posh Parisian version....
...The chateau faces Les Dents du Midi [The Teeth of the South], a spectacular, seven-summit mountain range that we climb in summer and ski in winter....
...There was a photograph in his La Cuisine du Marché of a whole pumpkin in which the master had made his soup....
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