Tag Archives: michelin starred restaurant

A fitting lunch for a birthday girl

What do you get for a birthday girl who has almost everything — things like beauty, charm, humour and intelligence? Well, the birthday of my wife Jan was a couple of days ago {Thursday), and we realized that one of … Continue reading

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The new British cooking (watch out, France)

You’ve probably moved beyond the stereotypes of British cooking. You realize that not all British food means over-cooked vegetables and grey meat, or fatty sausages topped with brown sauce. On TV, you’ve probably come across Heston Blumenthal, Jamie Oliver, Tom … Continue reading

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Back to Trémolat (for lunch, of course)

Driving to the village of Trémolat, west of Daglan, takes just 45 minutes or so, and it’s worth the drive. Trémolat is a lovely village with several nice places to lunch. So when my wife Jan and I heard from … Continue reading

Posted in Cafés in France, Food, French food, Life in southwest France, Restaurants in France, Restaurants in the Dordogne | Tagged , , , , , , , , | 2 Comments

A four-hour lunch (with sticker shock)

When friends Keith and Kathy (K-2) were contemplating their recent trip here,  to see some of the Tour de France in person, we first did some long-distance planning. Among our decisions was that at least one Michelin-starred lunch was in … Continue reading

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Dishes of the day — 01/06/2017

At the end of April I wrote about a new, lower-cost lunch menu being served at the Michelin-starred Le Grand Bleu in Sarlat, available at lunches on Thursday, Friday and Saturday. I called that posting “What a deal — and … Continue reading

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What a deal — and “bistronomic” to boot

Suppose you were planning a trip to the Greater Daglan Area of southwest France, thought it might be interesting to see why Michelin-starred restaurants are so fussed over, but were concerned about pushing your budget into the stratosphere. I think … Continue reading

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Our best meal. Ever. Really.

This posting, which describes what my wife Jan and I agreed at the time was the best meal we’d ever eaten, has been a long time coming. To blame were, in part, technical problems (my camera); in part other commitments (paid … Continue reading

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