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French Recipe: oysters au gratin and their shallot sauce
Jan. 20th | 0 comments
After we spent 2 weeks immersed in an oyster farm, we had to give you a recipe spotlighting osyters… Today, Ride the Flavour presents you an original way to cook oysters : as an entrée, there is no doubt that these oysters au gratin and their shallot sauce will delight you!
Objective Food sovereignty
Jan. 17th | 0 comments
You saw it it in our video, you read it on our website, our interest for food leads us to wonder where our food comes from. We wanted to give a deeper meaning to our world tour, guided by these words: “food security”. Our goal “the Roots of Food” will lead us to meet local associations, that are campaigning for food security.
These are the words we thought the most appropriate to define our project. We have been dealing with this topic deeper and deeper, and we now realize that it is important to add the concept of “food sovereignty” to that of food security. Through this article we want to clarify our point of view. What do we mean by “food security”? Which further scopes does “food sovereignty” bring?
French Recipe: the King Cake from Normandy
Jan. 13th | 0 comments
These days in France, the tradition is to choose the king by hiding a trinket into a cake. The one finding it becomes the King of the Day (what does being the king of the day mean? You decide!). Today, Ride the Flavour gives you the occasion to try this tradition with this succulent King Cake, cooked as if it really came from Normandy (North west of France).
Feedback on two weeks in an oyster farm
Jan. 11th | 0 comments
As we told you, from 15th to 28th of december , we worked in an oyster farm. The situation is simple: during these two weeks, oyster farmers play with almost all their annual business sales. We got hired in Mr Patrick DUZON’s farm, located near Marennes (middle of the Atlantic coast). About fifteen people work there during the whole year… but to provide the needed supply for christmas feast (in France, people love eating oysters for christmas), almost 100 seasonal workers give them a hand.
We were part of these workers. And this “we” do not mean only Ride The Flavour team, Damien and Leo. Two friends of us, Elise and Anne, also came to provide additional support. Every morning, we were four friends hitting the oyster road, direction Marennes.
Here is our story…
Swedish Köttbular served with their rarakor med graslok
Dec. 2nd | 0 comments
Let’s take a short trip to Sweden !
Today is the 2nd December and guess how cold it is in Stockholm?! The temperatures will not go over -5°C! Do you realize how lucky you are: you do not need to be freezing in Sweden to discover its gastronomy…
Today, Ride the Flavour presents you a new recipe coming straight from Sweden : the Köttbullar. Usually served with mashed potato, we decided to turn it into another swedish speciality : the rarakor med graslok (kind of crispy potato galettes).
Give it a try!
