In the light of Vaucluse

Article Abstract:

The Vaucluse in Provence, France, is described with emphasis on its attractions. This area was relatively unknown until recently, but in 2000 there are still areas of tranquillity where the food and wine and scenery can be enjoyed quietly.

Food, Wine, Wine and food

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Fat city: now that high-quality foie gras is raised right here, it takes its place as a thoroughly American indulgence

Article Abstract:

First-rate foie gras has not been available in the US until recently. Fattened duck liver is only made by two US companies, Hudson Valley Foie Gras in New York and Sonoma Foie Gras in California, but traditional foie gras is goose liver.

Purchasing, Food industry, Directory, Foie gras

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Finding the real perigord: near Bordeaux is the land of foie gras, truffles and fairy-tale castles

Article Abstract:

The landscape features of Auberge du Pont in St. Leonsur-Vezere are presented. The place is filled with foie grass, truffles, castles, restaurants having big collections of Cahors wine and fairy-tale castles.

France, Landscape

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