cp-good-france-def

 

This week is French Food Week (isn’t it every week?), all over the world. To celebrate, here is another peep into our Le Mirande day in Avignon.

Le Marmiton - the programme cover

Le Marmiton – the programme cover

 

Chef Julian Allano blow torches the foie gras

Chef Julian Allano blow torches the foie gras

 

The end result: Foie gras torched with flame, roasted apples and honey. Rich but delicious!

The end result: Foie gras torched with flame, roasted apples and honey. Rich but delicious!

 

Kariem Abou el Ella prepares the famous Crepe Suzettes

Kariem Abou el Ella prepares the famous Crepe Suzettes

 

The Head Chef at La Mirande, Jean-Claude Aubertin prepared this dish - wrapped rabbit mince seasoned the herbs/

The Head Chef at La Mirande, Jean-Claude Aubertin prepared this dish – wrapped rabbit mince seasoned the herbs.

 

Some of the guests, feasting, drinking and talking.

Some of the guests, feasting, drinking and talking.

 

One of the local characters - serious business this food!

One of the local characters – serious business this food!

 

It wouldn't be a French 'event' without the live music.

It wouldn’t be a French ‘event’ without the live music.

 

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