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"The Pays de Bray is charming, even in the snow!
It is also a land of hedgerows and fields where we are lucky to have fresh produce, for example dairy products and more especially apples that can be used in cooking or for making cider, amber-coloured and slightly bitter and calvados!
There is a real 'art de vivre' here and I am President of the Bray Gourmand Association which brings together several master chefs in order to make our traditional recipes well-known with the products and recipes of the local area. It is important to preserve our traditions and please the visitors by letting them discover our culinary heritage, such as rhubarb pie, with its taste that is both sweet and slightly sour. But I also enjoy inventing new recipes, surprising the guests. I renew my menu two or three times a year and every summer I invent recipes, for example based on black pudding, a typical Picardy product. This year I am serving a black pudding tarte tatin with mustard sauce. We also have ice cream with unusual flavours: rose and violet. My cuisine is like Picardy: a mixture of modern and tradition."
ONO DIT BIOT
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