A CASTLE IN AVIGNON?

Chateau dating from the 17th C. rebuilt in the 19th, set in a park of 8.3 ha including 5.3 ha walled with beautiful centenarian trees. It has been lovingly restored and offers various possibilities. Beautiful reception room including a 140 m2 lounge - 15 rooms. Caretaker’s lodgement. Orangery. Pool and pool house. A welcoming and comfortable property.

Ask us to get in contact with the agent and give you a full detail of this property.

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Cheese and FDA

Ok let’s start by some major truths:
1) Cheese is not square chapped, wrapped in plastic and 1 millimeter thick.
2) Smelly cheese don’t taste as bad as they smell and those are the biggest flavor pay off.
3) Softer the cheese, lower the fat.
4) Have you ever seen cheese served with crackers in France? The answer is NO!
5) Do not freak out if the date on the cheese is past due, if it turns bad, you will see it, certain cheese change over time and the flavor blossom.
6) Yes you can serve wine with cheese, but not every wine goes with every cheese, learn what goes with what.

For the cheese in a box so called Process cheese, please let it go! It is not even good for sandwiches and certainly not for omelets. Those cheeses should not be sold and you should not put them in your mouth under any circumstances! The word “process” should be a hint anyway.

Cheese is a concentrated dairy food made from milk. A starter culture of bacteria is first added to convert some lactose—the primary milk sugar—to lactic acid. An enzyme is next added to casein … it goes on and on, I let you search for the details.

The FDA has set so many rules to prevent us on getting sick that they forgot to taste the food made out of those regulations!

Kraft is a great example of what FDA allows American Citizens to feed themselves. Yesterday I went to Publix and saw “Natural Cheese” written on the Pack, following by those comments “Shredded Fat Free Cheddar Cheese” and if you read the back, you’d freak out: Potato Starch, cellulose powder, natamycin (a natural mold inhibitor) !!!! and they say that Yeast is added but not found in natural cheddar cheese and contain milk (thank God) but 0g of Lactose!!!!

HELLO!!!! Wake up people and stop eating that crap! Cheddar cheese should not be fat free and Milk has lactose in it because well IT IS MILK!!!

Are you Lactose intolerant? Don’t drink milk! I mean do we make fake peanuts for allergic kids?

So before anyone should think on loosing weight, they should know how to eat, period.

Chef Paul Bocuse

Born into a long line of father-son chef teams, Paul Bocuse is arguably one of the most famous French chefs of the 20th century. One of the fathers of nouvelle cuisine, he received a third Michelin star in 1965 for his bistro near Lyon.
The Bocuse franchise consists of at least a dozen spin-off restaurants, scores of cookbooks, an international cooking competition "Bocuse d'Or", as well as a wife and two long-term mistresses.


Contribution to French gastronomy
Bocuse has made many contributions to French gastronomy both directly and indirectly. Because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Centuryand the first German-speaking and the third non-French-speaking chef to receive three Michelin stars. Since 1977, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous awards throughout his career, including the medal of Commandeur de la Légion d'honneur



Restaurants
Bocuse's main restaurant is the luxury restaurant l'Auberge du Pont de Collonges, near Lyon, which has been serving a traditional menu for decades. It is one of a small number of restaurants in France to receive the coveted three-star rating by the Michelin Guide. He also operates a chain of brasseries in Lyon, named Le Nord, l'Est, Le Sud and l'Ouest, each of which specializes in a different aspect of French cuisine. His son, Jérôme, manages the Chefs de France restaurant inside the French pavilion at Walt Disney World's EPCOT in Orlando,Florida.

Bocuse is considered an ambassador of modern French Cuisine. He was honored in 1961 with the title Meilleur Ouvrier de France. He had been apprenticed to Fernand Point, a master of classic French cuisine; and Bocuse dedicated his first book to him.