A long time favorite at Le Pichet, our Pâte Albigeois is a country-styl pâte made with pork and pork liver, scented with garlic, onions, cognac and spices. We serve it with grain mustard, cornichons and honey walnuts…honey and walnuts are two of the trademark artisan products of the region of the city of Albi, in …
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As described in an earlier post, last June I put some green walnuts and leaves to macerate on red wine. A few spices, some bay leaves and a piece of dried orange peel made up the rest of the ingredients, then the whole was safely tucked into an old sauerkraut crock, was tucked into a …
Making green walnut wine Read More »
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Vin de noix is an aperitif made from red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar. It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.
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