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Saturday, 25 February 2006



Bonjour Laura!

Your daube looks fabulous, and it appears that we had similar ideas for IMBB, though very different in execution.

Just thought I'd let you know that my humble offering is up, to be found here:


Hi Laura, what a great recipe - here's my entry for this 23rd instalment of IMBB:
Thanks for hosting!


thing about french cuisine is the whole process of preparation takes so long but with enthusiasm and lots of tlc one can prepare such amazing food.

One summer we rented a car and just criss cross the all the places towards marseilles. we had no fix destination in mind we were just outside arles..we went to avignon instead.

it was truly a gastromic tour and our car boot was full of wine we have shopped after visiting vine yards.

I had this feeling many bloggers would be doing daube ;-)

merci laura for hosting!


Hi, this was my first time visiting your blog, just coming over to let you know that my not really authentic IMBB entry was up. I had to laugh when I saw yours ~ now mine looks REALLY non-authentic ;p


Humm la daube de boeuf.. I love it !

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