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Carbonara-Alfredo fusion… with a French twist!

Of legend, World War II & Hollywood In order to tell you how I came up with this dish, I have a confession to make. I can count the number of times I’ve eaten ‘Fettuccini Alfredo’ (a staple on many Italian-American restaurant menus) on one hand, and truly enjoyed it maybe twice. The same is true for Carbonara. The best Carbonara I’ve ever had was in Nantes, on a balmy Friday night outside on a terrace, and the only reason I know it was the best is because that night I had a taste from my husband’s plate. He loves Carbonara. I seldom order it. I’ve never seen him order Fettucini Alfredo. But we do love cream sauces. So, when he asked me one day to make Carbonara, I came up with this recipe quite on a whim. I won’t lie. It is scrumptious. One might say sinful. Writing up …

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Vineyards and wine tasting in the Vendée

Since Roman times there have been attempts at growing grapes and making wine in the Vendée, but it wasn’t until medieval times that the activity became successful. The monks of the many abbeys around here didn’t only manage to turn the ocean into fertile land while creating the Marais, they also had a hand in the proper cultivation of grapes. Historically we owe the production of good wine to them and to the Cardinal Richelieu who In the XVIIth  century donated wine lands to the farmers of Luçon. Another reason for successful viticulture in the Vendée is the region’s temperate oceanic climate, with mild, wet winters and cooler summers. The oceanic climate is warmer than the continental climate but less warm than the Mediterranean climate. Vendee vineyards listed by region 1. Brem sur Mer vineyards CAVE PAJOT LAURENT *AOC. AOC Fief Vendeens Monday to Friday 11:00 – 12:30, 17:00 – 19:00 Saturday …