Simon DUNCAN Vidéaste

Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production, the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.

Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production, the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.

Located right in the heart of Anjou, on the foothills of river Layon, in the village of St Lambert du Lattay, Domaine des Chesnaies owns vineyards spread on several "apellations".

This exeptional situation give birth to a great diversity of wines : still or sparkling, dry or soft, fruity or well structured. We elaborated all of them with utmost care.

At "Domaine des Chesnaies", all our products, from grape to wine, are the result of a thorought mix of respected nature and highly controlled technology.

Located right in the heart of Anjou, on the foothills of river Layon, in the village of St Lambert du Lattay, Domaine des Chesnaies owns vineyards spread on several "apellations".

This exeptional situation give birth to a great diversity of wines : still or sparkling, dry or soft, fruity or well structured. We elaborated all of them with utmost care.

At "Domaine des Chesnaies", all our products, from grape to wine, are the result of a thorought mix of respected nature and highly controlled technology.

Foie gras is one of the most popular delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another comestible (food item), such as toast or steak.

Foie gras is one of the most popular delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another comestible (food item), such as toast or steak.

Watch Pascal Favre d'Anne - chef, cooking a speical dish with Foie Gras.

www.lefavredanne.fr

Watch Pascal Favre d'Anne - chef, cooking a speical dish with Foie Gras.

www.lefavredanne.fr

Travelling to France?

What to do know how to order a coffee and not look like a tourist?

Travelling to France?

What to do know how to order a coffee and not look like a tourist?

Smoked Ham from the French Alps

Smoked Ham from the French Alps