Thursday, October 12th, 2023 Food and Culture Newsletter
The history of the beignet (pronounced ben-YAY) dates back to the 16th century in France, and when translated, means “fritter”, much like a doughnut or piece of fried dough. The origin of the word can… Read More
Monday, December 19th, 2022 Food and Culture Newsletter
Beyond its history, there is endless debate on how to make a traditional Ratatouille, there are three common ways to prepare the tasty dish, all rendering delicious results.
Tuesday, April 19th, 2022 Food and Culture Newsletter
The European Center in Talloires has the good fortune to be surrounded by some of the most elegant and luxurious hotels in France. Among them is the Hôtel Le Cottage. Part of the Bise family… Read More
Tuesday, February 15th, 2022 Food and Culture Newsletter
It is believed that chocolate arrived in Europe during the 1500s, probably brought over from the region of Mexico by Spanish friars who had traveled to the Americas. Although Swiss and Belgian chocolatiers are world… Read More
Monday, November 29th, 2021 Food and Culture Newsletter
Fondue might be Switzerland’s national dish, but fondue savoyarde hails from the French Alps region of Savoie. Fondue savoyarde is one of the most famous dishes to come from this region, which lies at the… Read More
Tuesday, September 28th, 2021 Food and Culture Newsletter
This may come as a surprise, but French toast did not originate in France! There is evidence of bread being soaked in a milk and egg mixture by the Romans, as far back as 5… Read More
Monday, May 17th, 2021 Food and Culture Newsletter
Sablé cookies come from the Sable-sur-Sarthe, Normandy Region, in France and receive their name from the French word, “sable,” meaning sandy. When preparing the mixture, bakers add cold butter to the flour and sugar, which… Read More
Monday, March 1st, 2021 Food and Culture Newsletter
Looking for a warm, fruit-filled dessert to enjoy as we emerge from the winter? Look no further than clafoutis! Originating in the rural region of Limousin, France, which is also known for their fine porcelain, the… Read More
Monday, November 30th, 2020 Food and Culture Newsletter
2020 has certainly been a year we will never forget. Everyone has been affected by the pandemic in one way or another, but however difficult it’s been, there have been some bright spots. While families… Read More
Saturday, August 1st, 2020 Food and Culture Newsletter
One of the things that everyone remembers about their time in Talloires is the wonderful abundance of alpine cheeses.
