Bonjour and welcome to the Blog by Nina!
As B&G’s brand ambassador and seasoned bonne vivante, I’m here to share my adventures through the stunning and varied wine regions of France. Come with me as I reveal the fruits of the country’s rich terroir: a refined gastronomy and of course, world-class wine.
Not only will you discover French food and wine, you’ll also learn about the country’s vibrant history, culture, and tradition. Tune in for travel tips, guides, recipes, and more to see what the B&G way of life is all about.
Nina
Summertime calls for lighter, fresher dishes. Satisfying, but not heavy. This twist on the classic French tartare works as a light entrée or as a main dish all on its own. Thought up by the esteemed chef Stéphane Ouvrard, owner of the restaurant Le Père Ouvrard in Cap Ferret, this primabelle tartare features fresh produce with a light touch of savory beef.
Le père Ouvrard restaurant is one of the culinary gems of Cap Ferret, with dishes just as electric as the decor. This dish, which blends fricassee with a lean surf and turf is a prime example. The original recipe calls for Ile de Ré potatoes AOP, making it a kind of sampler dish of the flavors of the French Atlantic coast. If you can’t get your hands on these premium spuds, any firm, yellow potato will do fine
While driving down “La Route des Chateaux” in the Medoc region, I stopped at a restaurant called La Gare Gourmande. The restaurant itself is humble; fewer than ten tables in the dining room of what was once a small train station, plus a few tables on the sunny patio. The food, on the other hand, was anything but. Here, you can experience true gourmet cooking in a cozy, intimate atmosphere.
Thanks to the generosity of La Gare Gourmande’s original chef, you can try your hand at recreating the delightful meal I had when I visited!
Blanquette de veau, or veal stew, whose name comes from the dish’s white sauce, is a wintertime favorite for the French. This rich and hearty stew is sure to warm you up from the inside!
In Spain, hake, also known as whiting, is colloquially called the “king of fish” because of its delicate flavor and versatility. Hake fillets are great for grilling, boiling, and roasting, but pan-frying is the most classic way to enjoy this fish.
This “fermière-style” roast chicken with grenaille potatoes is one of the most essential recipes you’ll ever have in your arsenal. If ever there were a recipe to show off the magic a handful of fresh herbs can do, this is it!
When imagining classic French dishes, escargot is no doubt the first to come to mind. Though it may seem like a stand-offish dish reserved for gourmet restaurants, it’s actually quite simple and delicious to prepare yourself!