Pumpkin Symphony
a ppetit voyage
Presents
Pumpkin Symphony Inspired Recipes for beginners and food lovers
StĂŠphanie Mazier October 2012 www.appetivoyage.com
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“I was something that lay under the sun and felt it, like the pumpkins, and I did not want to be anything more. I was entirely happy. Perhaps we feel like that when we die and become a part of something entire, whether it is sun and air, or goodness and knowledge.� Willa Sibert Cather quotes (American Author winner of the Pulitzer Prize, 1873-1947)
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Table of Content
About the author
Page 4
Introduction
Page 5
Pumpkin Symphony Inspiration
Page 6
Latino Pumpkin Soup
Page 8
Celery and Pumpkin Soup
Page 9
Grandma Pumpkin gratin
Page 11
Pumpkin Tian
Page 13
Spanish Squash Tian Gratin
Page 15
Sunday Pork Stew
Page 17
Roast Pumpkin
Page 19
Easy Couscous
Page 20
Pumpkin Risotto
Page 23
Pumpkin Swiss Cheese Fondue
Page 25
Smashing Spanish Pumpkin
Page 27
Butternut alla Parmiggiana
Page 29
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About the author Stéphanie Mazier She was born in 1977 in Bourg-en-Bresse, a small French city situated between Lyon and Geneva, surrounded by the most famous vineyards of France: Bourgogne, Beaujolais, Savoy, Côtes du Rhône,… Her parents taught her the taste and love for the good food and wines. After she received her Baccalaureate, she studied and entered in Sup de Co Montpellier and began to travel in Europe for her studies: London, Netherlands, Spain. She specialized in the “International Business of Wine”, and received her diploma in 2000. She first worked for the wine industry in France, and decided to go back to Spain, the country she really fell in love with. For the Consorcio del Jamón Serrano Español, she promoted Serrano ham on the international markets for 8 years, when she travelled all over the world, meeting the most famous chefs and discovered the magic of gastronomy. Back in the Netherlands, she decided that she wanted to share all her experiences and knowledge gained over a decade with people who were eager and willing to learn about good food and wine. Stephanie lives now in Haarlem, sharing her time between the expat community and the wine tasting and cooking workshops that she loves to teach.
Your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!
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Introduction Three years ago, I started to write down the recipes I was cooking at home for my friends. The main reason is that all of my guests were asking for the recipes of the meal we shared. At that time, I was living in Madrid, and I always had friends at home for lunch or dinner. After living so many years far away from my roots, I learned to have my friends around me as if they were my own family. I love to cook and share and care for the people that I love. It is one of my most distinctive ways to thank my beloved people. My parents and family engrained in me the taste and love for the good food and cooking. When you are a young professional, with not so much time to cook, you quickly learn how to cook tasty and amazing dishes! To be even quicker I never followed any recipe book or magazine. But then, I realized that it was possible to share my knowledge with my friends and also to repeat the experience. So, I started my blog www.appetitvoyage.com. The more I wrote on the blog, the more I discovered my passion in life: to help people learn to cook, enjoy doing it and being able to share it. The objective of this e-book is to give you some tricks and tips to cook healthy, economic and tasty dishes. I will show you that cooking is easy and quick and you can cook yourself, enjoy it and share with your friends and family! All these recipes are available on my blog as well. Are you ready for a gastronomic trip beyond your cooking skills? I hope you will enjoy reading and cooking from it, as much as I did preparing and writing it.
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Pumpkin Symphony Inspiration Autumn is a beautiful season when you can see the Nature turning into red and amber. This is also a very productive time where we can enjoy a lot of delicious fruits and vegetables like mushrooms, apples, chestnuts or PUMPKIN! I have always been fascinated by this vegetable. I love its round shape and bright colour! Perhaps, it also because I remember the Cinderella fairy tale where the her fairy godmother turns a pumpkin into carriage,...and then your dreams come true! I would say that pumpkin is a kind of surprising box where you can hide some delicious food inside. There is also so much different kind of pumpkin with so different tastes that it makes it really like a non ending source of inspiration in the kitchen! Its origin is not clear, even if it seems to come from North America the oldest seeds were found in Mexico. In the region of Lyon is quite a popular vegetable during winter that inspired also the famous chefs like Paul Bocuse. For me, it is a vegetables I have been seeing at home since I am a kid, and learned from my grand mother and then on my own to cook it. It is part of the curcubitaceae family. You can find a wide range of different varieties with very different shape, colour and taste! My favourites are still the pumpkin and butternut! While in North America, Jack'o lanterns started to be carved and prepared to celebrate Halloween, I wanted to share with you some of my favourites recipes of pumpkin.
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Pumpkin Symphony Inspired recipes for beginners and food lovers
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Latino Pumpkin Soup
Ingredients for 2/4 persons: -
2 potatoes 250 grs. Pumpkin 2 carrots 1 green bell pepper Salt and pepper
1. Peel the potatoes, carrots and pumpkin and slice them in dices. Slice the pepper in dices too. 2. Boil everything together in 1l of water for 20 minutes. 3. When vegetables are soft, turn of the heat, add salt and pepper. Put the preparation in a blender and mix it till it gets smooth. One of my favourite vegetables at this time, is pumpkin. You have some much way to eat it, that you never get bored with it! And this energetic orange colour makes me feel better in the instant!!!! The option with bell pepper, is just surprising and warming; a kind of summer and autumn mix!!!!! Enjoy it!
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Celery and Pumpkin Soup
A delicate and comfort soup for a cozy evening at home! Sometimes you just need a warm and kind soup to make your day,... something easy and cozy! For this, I choose my best winter vegetables, some spices and in 30 min it is ready!
Ingredients for 4 persons: - 1 celery root (500 grs) - 1 pumpkin (1 kgs) - 1/2 tablet of vegetables broth - Nutmeg - 1 Laurel leave - 1 heavy cream tbs. - Salt and pepper
1. Peel and cut in small pieces the celery root and pumpkin. 2. Put it in a pan and add 1 litre of water and 1/2 tablet broth. 3. Cook covered at medium heat during 20 minutes. 4. Half way, add the nutmeg and laurel. 5. When the vegetables are tender, it is ready. Mix it in the blender with 1 tbs. of cream. Add salt and pepper.
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6. For the service, spread a little bit of walnut oil, a handful of grilled pumpkin seeds, and prepare a nice toast; On a slice of brown bread, spread a little bit of Dijon's mustard, put some slices of cumin Gouda on top and put it on the grill for 5 minutes. Enjoy! The delicate tastes of the pumpkin and the celery, the discreet spices, the creamy texture and the crunchy seeds are just a perfect match for a nice evening next to the fireplace with a good movie!
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Grandma Pumpkin Gratin
My grand mother was preparing a delicious pumpkin gratin that I want to share with you today! This is a wonderful side dish for a family Sunday meal!
Ingredients for 4/6 persons: -
1.5 Kgs. Pumpkin
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4 eggs
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4 tbs of wheat flour
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3 tbs of cream
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Salt, white pepper and nutmeg
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4 tbs of grated ComtĂŠ cheese
1. Preheat the oven at 200ÂşC. 2. Let's start preparing the pumpkin. With a large and sharp knife, we open the pumpkin, cut it in pieces, take off the seeds and finally peel it. The peel is really harsh, so take a lot of care! An easier way is to buy it already prepared, frozen or fresh.
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Tip: You can keep the seeds, clean it properly from the fibres inside part. After cleaning and drying, you can then roast it in a pan or in the oven like I do my spicy nuts! 3. We slice it in small pieces, and put it in a pot with some 50ml. of water and cook it covered for 20 minutes. 4. When the pumpkin is smooth, drain the water pressing gently the pieces. We let it for 10 minutes. 5. Then in a baking pan, we put the pumpkin puree, we add the 4 eggs, and we mix it properly with a fork, then we add the flour, spreading it carefully and stirring constantly. Finally we put the cream. Season the blend with salt, pepper and nutmeg. We add the cheese and mix it to the mixture. 6. Put it in the oven for 30 minutes at 200ยบC, and then on the grill the last 10 minutes in order to get this golden and brown crust! Enjoy it as a side dish with roast turkey or chicken! It could be a nice side dish of your Thanksgiving dinner for example!
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Pumpkin Tian Ingredients for 4/6 persons: -
1,5 Kgs. Pumpkin 3 cloves of Garlic 150 Grs. Smoked ham in slices 100 Grs. Of comté cheese 10 baguette bread slices Salt, pepper and olive oil Turn on the oven at 220ºC. 1. Choose some baguette bread from the day before that is already getting hard. Try to slice it in 1cm thick slices. In a fry pan, we add 2 tbs. of olive oil, and fry the bread. When it is golden, we crush the garlic on both sides of the bread. 2. Prepare the pumpkin, cut it, take off the inside fibres and seeds and peel it. Cut it into large slices. Cook the pumpkin in salted boiling water for 20 min. 3. In a baking pan, crush the rest of the garlic flavoured in the inside sides. 4. Then, put a layer of bread first, then the pumpkin slices and then the ham. 5. Finally, grate some comté cheese; Add salt and pepper. Put it in the oven 30 min at 180ºC. The cheese will give the crusty touch, the ham the flavour, and the bread will sponge the juice of the pumpkin and the rest of the ingredients,… This is absolutely delicious!!!! Tip: What is a tian? Tian is a kind of gratin. Gratin is an oven baked dish. It is quite popular in France, especially in my home region. There are thousands of recipes, some of which
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are easy and some more complicated. I usually choose the quick and easy ones because I am always really busy and do not have time sometimes to spend hours in the kitchen. Though, it is important for me to eat healthy with fresh products! Tian is a typical dish in the South of France. It is also oven baked and gathers together the typical vegetables from this sunny region of France, as well as spices like thyme and rosemary. This is also a very easy dish to prepare and it always looks amazing! I find it a perfect basic recipe to learn and experiment with, before you venture to create your own recipes! We will discover other French regional creative recipes and then travel the world.
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Spanish Squash Tian Gratin
Be careful because this dish can create addiction! During fall and winter, we are used to have a lot of pumpkin, butternut and squash at home, so you need to be creative sometime to cook it if you do not want to get bored! This recipe is a pure creation, inspired from my beloved Spain and its delicious pork meat and the Netherlands. At the crossroad, you find me and my squash tian gratin! Ingredients for 6 persons: - 1.5 kgs of squash - 250 grs of Brie cheese - 100 grs. Sobrasada (you can find it easily in French and Dutch supermarkets) - Dry bread slices (from the former days) - 1 garlic clove - Salt and pepper 1. Turn on the oven a 180ยบC. 2. In a baking tray, spread some olive oil inside. Toast the bread and then crush the peeled garlic clove on it. Place this garlic bread in the bottom of the baking tray. 3. Open the squash take off the seeds and fibres and peel it. Cut in slices.
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4. Slice the brie and start to make rows of pumpkin and brie on top of the bread till you fill up the whole tray.
5. Spread on top some sobrasada paste, add salt and pepper and put in the oven for 20 minutes. Be careful that the heat does not burn the top before the squash is done. If you see that the top is getting too brown, place an aluminium foil to cover it till the end of the cooking. Serve it warm with some roasted meat or chicken. The mix of the sweet and soft squash with the strong sobrasada and the creamy brie cheese is just amazing! Enjoy it and let me know what you thought about the recipe!
Tip: what is sobrasada? Sobrasada, is pork sausage made in the Mallorca Island in Spain flavoured with paprika and spices. It comes from a long tradition of curing and preserving pork meat that was really important in Spain and often guided by the Roman techniques. The name of this typical sausage from Mallorca could come from the Italian “soprassata� that is a Sicilian technique for making sausages. More info: http://www.sobrasada.es/
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Sunday Pork Stew
What I like about Sundays, is that we do not do anything except relaxing, enjoying our home and cocooning. Quite easy to do when the weather outside did not invite you to go out!!!! The time on Sundays is different; perhaps, something Spanish, or it is just that the clock stopped for us,... I like to stew slowly some good dish for hours! Usually, on Saturdays, we filled the fridge and the Sunday morning while we are chatting, playing, doing our things, while the stew is cooking,... Today, I prepare a winter dish, pork stew with chestnuts, pumpkin and chicory. Ingredients for 4 persons: -
700 grs. of pork loin or joint 3 shallots 1 red onion 100 grs. of bacon chunks 500 grs. of pre-cooked chestnuts 250 grs. of pumpkin 4 chicory Laurel, thyme 20 grs. of butter Salt and pepper
1. First in a fried-pan, I roast the sliced shallots, onion with the bacon at medium heat. You do not need to add any fat; the bacon is already more than enough! When the onions is already getting gold, take it off trying to let the fat in the pan and put it in a big pan. Let it cool. 2. In this same fried-pan, we put the pork and we roast it on all the sides during 15 minutes on medium heat.
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3. When the piece of meat is roasted everywhere, we take if off and add it to the pan with the onions and bacon. Add a shot of brandy at this pan, put it again on the heat, and when the alcohol is evaporated, we add 250 ml of water. Put the laurel leaves, thyme, salt and pepper, and cover. 4. We will let the stew on medium-low heat for 2 hours, checking sometimes if we need to add some more water. 5. In the meanwhile, prepare the pumpkin, peel it and slice it in big chunks. Reserve. 6. Wash the chicory, and put it in a fried- pan with the butter in medium heat. Make it golden on every side during 15 minutes. Then slow down, add salt and pepper and a small glass of water. Cover and let it cook 30 minutes at least, checking also if you have enough water. 7. After 2h, add in the stew the chestnuts and pumpkin make sure you have enough water, salt and pepper if necessary, and cover for 30 minutes more. After this time, your stew is ready! Serve the meat with vegetables and chicory and some of the sauce.
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Roast Pumpkin
Do you ever try to peel pumpkin????? Oh god, how hard it is! This is the only reason why I do not eat it so much, or try to find ready to use pumpkin! I found another trick to no have to peel the pumpkin and still enjoy it: roast it and don't peel it! 1. Make some slices of pumpkin. Take out the seeds in the middle with a spoon. 2. Put the slices on a tray and spread some olive oil on them, salt, pepper, and paprika! 3. Put 30 min in the oven at 200ºC and that's it! It´s a great alternative if you want to serve pumpkin as side dish. There is also a sweet version that one of my former Spanish colleague, Jaqueline gave me a lot of years ago. You can roast the pumpkin adding some honey and cinnamon and roast it the same way. Very nice too!
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Easy Couscous
I want to propose an easy and quick version that would let you enjoy this unique taste even without cooking knowledge! Couscous is a sharing dish, so get the family together, and invite friends!
Ingredients for 6 persons: - 2 courgettes/zucchini - 3 big carrots - 1kgs of pumpkin - 3 celery sticks - 3 matured tomatoes or peeled tomatoes can - 1 onion - can of chick peas - 4 chicken legs - 5 merguez sausages - 500 grs of lamb stew pieces - 1 kg of Couscous - Couscous spices mix: ras el hanout, paprika, cumin, coriander - 50 grs of butter - Salt and pepper 1. First, prepare and cook the vegetables. Wash properly all vegetables. Cut the courgettes into big chunks, the carrot, celery and pumpkin as well. Cut the onion in 4 pieces. 2. Put all the vegetables in a big pan, cover with water and put it at medium-low heat for 45 min!
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3. In the meanwhile, prepare the meats. In a fried pan with a little bit of olive oil, put 2 garlic cloves roughly sliced and the different pieces of meat and let it get brown to all sides at high heat. Add salt and pepper. 4. Grill the merguez sausages a part. They are usually very fat and have a special taste. I like them very dry and grilled. Reserve. 5. When all the pieces are ready, add the spices and the tomatoes to the vegetables mixture and let it cook for 15 minutes covered and at lower heat. 6. Add the meats to the vegetables and let it 15 more minutes. Finally, add the chick peas and let it 15 more minutes. 7. Do not hesitate to add some water to the vegetables during the cooking. Take off the foam that can appear on the surface. This foam contains some impurities from the meats and vegetables and will not give any better taste. After 1h30, we do have a very nice stew and wonderful broth! We will use this broth to cook the couscous and to prepare a side spicy sauce. 8. To cook the couscous it is really easy! In a bowl, put as much as glasses of couscous as guests. Put the same quantity of glasses of hot broth. Make sure the broth is enough salted, and adjust it if necessary. Cover the bowl and wait 5 minutes. After this time, the couscous is hardly ready! Spread some melted butter on the top, and gently, with a fork separate the couscous grains. This is the most delicate step, but it is also the most important. We do not like if the couscous is all sticky together! We want it light and fluffy. 9. Before serving, prepare the Harissa sauce, a special Tunisian chili paste. In a small bowl, put a coffee spoon of harissa paste and water down it with the broth. Serve in one tray the meats and vegetables with the broth well presented. In another tray or bowl, the couscous. Enjoy and share it! Tip: Do you know what is a Couscous? It is a very typical dish coming from North Africa: Morocco, Algeria, Tunisia. A family and comprehensive dish that is usually served for banquets and parties. www.appetivoyage.com
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The name of dish comes from one of the main ingredient of it, couscous, which is wheat semolina. It gives the name of the whole dish that will include meats and vegetables all mixed in a stew. It is a traditional and ancient cuisine, transmitted from mother to daughter, like a treasure. The North African countries have a wide and rich gastronomy, delicate flavours and refined dishes. The traditional way to do it is long and requires special utensils like the couscousière! France has the privilege to find a lot of people coming from these countries, that offered and transmitted us also the pleasure and taste of Couscous!
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Pumpkin Risotto Risotto is one my favourite dish. It is delicate to prepare, but with a little bit of patience, you can do amazing dishes! It is also great to be able to change the ingredients and just follow your imagination!
Ingredients for 4 persons: - 4 shallots - 1 garlic clove - 2 small glasses of round rice - choose a risotto rice like arborio o carnaroli - 100 grs of chestnuts (bought already cooked) - 200 grs of pumpkin - 1 glass of white wine (20 cl) - 150 grs of bacon - 2 tbs. of grated parmiggiano reggiano or comtĂŠ - Salt, pepper and laurel 1. First wash and slice thinly the shallots and garlic. Cut the pumpkin, peel the skin, take off the seeds inside and cut it into chunks of 2 x 2 cm approximately. 2. In a fried pan, I put the shallots and garlic with a spoon of olive oil and grill them with a medium heat. After 5 minutes, I add the bacon slices and the pumpkin let the ingredients get golden. 3. When the shallots and bacon are ready and the pumpkin starts to be roasted, I add the rice and stir it for a couple of minutes, till the rice gets translucent!
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The rice will suck the bacon fat and flavours of the former ingredients. 4. Add the white wine and let boil off. Once the liquid gets evaporated, we add some hot water on top of the rice; add salt and pepper and a couple of laurel leaves. I cover it and let it cook for at least 20 minutes. 5. In the meanwhile, in another pan I cook the chestnuts with some broth during 10 minutes a medium heat in order to make them softer. After this time, the risotto should be ready. Stop the heat and let the rice 5 minutes covered. Add 2 spoons of grated cheese and stir gently. Serve in a plate the risotto topped with the chestnuts,... Enjoy!!!! Tip: Risotto is a traditional Italian dish created in the North of Italy centuries ago and the original recipe, from Milan, only had some saffron and parmiggiano.... you can learn how to do this recipe and all the story of this dish, come at my Italian cooking workshop and discover much more than cooking!
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Pumpkin Swiss Cheese Fondue
A fun and easy recipe inspired from the one of the greatest French chef, Paul Bocuse. I looked for the original recipe and started to think. This amazing chef really changed the French cuisine 50 years ago and was one of the pioneer and creator of the Nouvelle Cuisine! Paul Bocuse comes from the Lyon's region and has several restaurants there. I went to some of them in the centre of Lyon and as any French gourmet, I totally adore this man! (Even if he is a little bit megalomaniacs). This is a reviewed quick and easy version of Paul Bocuse’s recipe for Pumpkin Swiss Fondue! Ingredients for 4 persons: - 1 pumpkin (2 kgs.) - 300 grs of grated comté cheese - 250 ml f heavy cream - 1 garlic clove - 1 glass of white dry sherry (Osborne brand is always good!) - Salt, pepper and nutmeg
1. Turn on the oven to 180ºC. 2. Open the pumpkin carving a cover with a knife on the top. Take out the seeds and inside part. Place the pumpkin in a baking tray.
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3. Crush the garlic and put it in the pumpkin, put the cheese, the cream and the wine and stir with a spoon in order to mix the ingredients. 4. Add salt and pepper and fresh grated nutmeg. 5. Put in the oven for 30 minutes. If the top is getting too brown or the pumpkin is getting burned, protect it with some aluminium foil. 6. Serve directly to the guests with some nice toasted bread. With the spoon carve the pumpkin flesh and add some of the creamy cheese fondue! Enjoy!!! The mix is amazing and the Sherry wine gives it a very special twist!
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Smashing Spanish Pumpkin
This is a free adaptation of a traditional recipe from Spain, farmers were used to have for lunch when they were working in the vines during the harvest time. I discovered it thanks to my friend, the Chef Sergio Fernรกndez, and I created my own version of this delicious side dish!
Ingredients for 4/6 persons: -
1Kgs. Of pumpkin 2 garlic cloves 2 tomatoes 1 red bell pepper 3 tbs. of olive oil 3 tea spoons of cumin seeds 1 tea spoon of paprika powder Salt and pepper
1. First peel and prepare the pumpkin. Cut it in chunks. Peel the garlic. Cut the bell pepper in squares taking care of taking out the white seed inside. Do the same with the tomatoes.
2. In a fried pan at medium heat, start to fry the garlic cloves chopped thinly with the olive oil, add the bell pepper and tomatoes dices and stir to mix.
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3. After 5 minutes, add the pumpkin chunks, cover and let cook for 10 minutes a low heat.
4. Then the pumpkin will start to look like a mash, add the cumin and the paprika, stir and mix well and stop the heat. Add salt and pepper and serve. This is a very tasteful side dish where all the Spanish flavours will warm you up and make you feel good! You can also make some scrambled eggs with it, it will be amazing! Enjoy!
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Butternut Alla Parmiggiana Ingredients for 4/6 persons: -
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500 ml of béchamel sauce o 3 tbs. of maizena o 50grs. of butter o 1/2 L of milk 1.5 kgs. Butternut 100 ml of Olive oil 300 grs. Of grated Parmiggiano reggiano 250 ml of tomato sauce
1. Turn on the oven at 180ºC. 2. Prepare first the béchamel. Gather all your ingredients and measure before to start the béchamel. In a pan, let the butter melt with a low heat. When the butter is totally melt, sprinkle the maizena while you keep on whisking constantly in order you have a smooth mixture. You will get a very tough yellow mixture. When all the maizena is spread, start to add 1 cup of milk. You need to whisk constantly and quickly to let the béchamel keep smooth. Add a second cup. This is the most delicate stage. Then you can more milk in large amount till you finish the liquid. Keep on stirring till you get a thick texture. Stop the heat and add salt, pepper and nutmeg. Reserve. 3. Cut the butternut, take off the seeds, peel it and make 2cm thick slices. 4. Fry the slices of butternut in a deep fried pan with covering them with olive oil. After 5 minutes on each side, take off and reserve on a plate with some kitchen paper in order it sucks the excess of oil. 5. In a baking pan, spread a layer of tomato sauce, and then place a layer of butternut slices, and top with a layer of béchamel. Sprinkle some Parmiggiano. Repeat again the same operation till you finish all the ingredients and finish with a top layer of béchamel. Sprinkle the rest of the Parmiggiano Reggiano.
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6. Put in the oven for 30 minutes till it gets really brown and golden on top. Serve straight away with veal or beef.
Tip: Homemade tomato sauce! It’s not so complicated to prepare a homemade tomato sauce. I would suggest you to do it in a big quantity and freeze in small portion to get it ready as quick as you need it! Take 1kg of tomatoes, some olive oil, salt pepper, and a bunch of herbs including thyme, rosemary, laurel, oregano, etc‌ In a big pan, warm first the oil, and add the tomatoes roughly sliced, put the herbs and let it melt and cook for 30 min at a medium fire. Add salt and pepper, and mix it in order to not have the peels left. If you prefer less liquid sauce, allow more time, or stop when you find the proper consistency. Divide the sauce in small pots you will put in the freezer.
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Did you enjoy the book? Did you learn something? I am sure you appreciated to learn more about the cooking techniques, the products and some French regions! This was the goal of this book. Would you like to keep on learning? Follow the blog where you will find new recipes every week and restaurants reviews! If you want to go further, why don’t you join for one of my cooking workshop or wine tasting? Follow the blog: www.appetitvoyage.com Share your ideas on Facebook: https://www.facebook.com/appetitvoyage Follow us on Twitter @appetitvoyage A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting! Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc... cookingandtasting@appetitvoyage.com
A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!
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