Traditional Tuscan fare with a French twist

Article Abstract:

Enoteca Pinchiorri is a famed Florence, Italy, restaurant. Chef Annie Feolde's recipes are given for sea bass scallops in black olive crust; breast of guinea hen roasted with bacon, rosemary, and sage; and roasted rack of lamb perfumed with thyme. The restaurant is also known for its wine selection.

Italy, Recipes and menus, Cooking, Biography, Cookery (Lamb and mutton), Lamb (Meat), Cookery, Italian, Italian cooking, Cookery (Shellfish), Shellfish (Food product), Feolde, Annie

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Dining in France's capital of cuisine

Article Abstract:

Lyon boasts several excellent restaurants, such as the one owned by internationally renowned chef Paul Bocuse. Chocolatier Maurice Bernachon offers superb desserts. Restaurant descriptions, travel information and a list of accommodations is included.

Description and travel, Restaurants, Lyon, France, Lyons, France

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Straight from the source

Article Abstract:

Chef Jean-Pierre Moulle and his wife Denise More offer a one-week Bordeaux cooking course that includes trips to local historic sites. The chateau offers accommodations to students, and class sizes are limited to eight.

Cooking schools

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