Toronto Star Feature: Devouring the gastronomic art of the south of France's great chefs
Olives are an essential ingredient in French cuisine, and the south of France Languedoc-Roussillon region is touted to produce some of the highest quality olive oil in the Mediterranean. Not only did I learn to like olives in France, I learned to love them.
Ah oui, the south of France, the land of olives and confit, cheeses, croissants and celebrated grapes. Expanding my taste buds with new, seductive flavour combinations while duly expanding my waistline, the region’s remarkable cuisine was every day’s piece de resistance. Best of all, in France, it is so very easy to justify demolishing the bread basket, if only to pay homage to the much-revered olive oil.
This is my kind of place.
Check out my travel-food feature in the Toronto Star where I discover olives and a beautiful, interactive online experience where you can click through to see what I saw and what I ate.
This is my kind of place.
Check out my travel-food feature in the Toronto Star where I discover olives and a beautiful, interactive online experience where you can click through to see what I saw and what I ate.
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