Serves 4-6
- 1 Cantelope
- Salt
- ½ Teaspoon of Espelette pepper
- Vinegar
- White wine
- Olive oil
Method
Mix cantelope with salt and Espelette pepper in a blender until there are no lumps.
Add a dash of vinegar, white wine, olive oil and mix.
Pour into small glasses and garnish with Espelette pepper.
Et voila!
Three hours of French Bread heaven in the heart of Paris. Learn the tips and tricks to bring the French 'boulangerie' to 'chez vous'!
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Three hours of mastering the French Classic Mother Sauces - the grand canon of Cuisine Française. We’ll tackle emulsions, roux, reductions and more!
The 'Roi' of the Parisian breakfast table, Le Croissant ! Enjoy three hours of mastering this decadent, flaky, buttery French icon.
In this month's edition of les fêtes en France (French food festivals), we have the Foire au Boudin, the festival that celebrates Boudin Noir, or black sausage.
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