Cooking is a family story at Les Bras, which is told over three generations already. Three chapters written by Granny Bras, Michel and now Sebastien.

Each spring, elderberries spread their umbels with fragrant white flowers. It is at this moment that they must be picked and turned into a delicate jelly.

Berry walnut oil

3rd Sunday of January is held mass in tribute to truffles, diamond Richerenches. It follows the truffle weighing and selling at auction.

Wine lovers and wine enthusiast, Eric Sapet like to work with many friends regional winemakers, he offers the wine tasting at events like Discovery or Exaltation Rhône in the Rhone Valley. Discover the bunch green asparagus cooked milling Val de Durance, topped with a fried egg and accompanied by a flowing invigorates sauce with smoked mackerel.

In the spring, pick-ups of nettles, known for a "cure" for your digestive system. You can make a nettle sauce whose flavor is intermediate between the sorrel and spinach ideally accompanies a fillet of trout ...

Dandelions, orange, lemon, sugar. No alcohol, fermentation takes place within 3 months of maturation.

Two children embark on the production of applesauce.

In the Regional Natural Park of Ballons des Vosges, the farmhouse from the small ball raises cows and Vosges manufactures dairy products like butter but mostly Munster.

Follow the realization by the pottery Not brothers, the last "cassoles". Immerse yourself in the culinary workshop with Eric Rousselot, head of the Hostellerie Etienne to learn to cook the cassoulet of Castelnaudary.

A summer foretaste with this strawberries marmalade realization.

The Limoncello is a lemon liqueur from Italy. It may very well make yourself, the ingredients are water, lemon zest, sugar and alcohol.

For beer lovers, what a pleasure to learn to brew his beverage, choice of hops, spices ... With two months to St. Patrick's Day!

Nothing could be easier than making a blackberry jam, can be easily found on roadsides. It only remains to get a little sugar, and go!