Make It! Dijon Style Mustard

Dijon has been a mustard making centre since the Middle Ages. Traditionally it is made exclusively of brown mustard seeds soaked in verjus, the acidic juice of unripened grapes. For the sake of availability, I’ve used white wine, but if you have access to verjus, then all the better! I also use a 50/50 mix […]

Olive Fougasse

Fougasse is a bread found in Provence which has its roots in Ancient Rome. Similar types of bread were cooked on the hearths of homes all throughout the Roman Empire and foccacia is the Italian version. They are meant to be torn in chunks and enjoyed with olive oil, cheese, spreads and of course, more […]