Les Trois Chênes

Here in France we eat the local baguettes fresh and certainly on the same day as it is bought. So what to do with the left overs? This blog is devoted to the reuse of old bread to create gourmet dishes and to collect recipes for stale bread, traditional and new, from around the world. Why throw away good food when you can transform it into wonderful sweet and savoury dishes?

Feel free to send me any ideas and recipes.

Situated in the Limousin, the heart of hidden France, we run painting courses from our old French farmhouse, and offer Bed & Breakfast and self-catering holiday accommodation. We grow as much of our own food as possible, serve eggs fresh from our own hens and honey from our bees for breakfasts and evening meals. We love France, we love art and we love good food & wine. We would love to share this with you.

Saturday, March 27, 2010

Bread Skills

Bread Skills BBC Radio 4

Sheila Dillon celebrates the rise of real bread.

The majority of Britain's bread is highly processed, packed with additives and often made with cost, rather than quality, in mind. But countless bakers, amateur and professional, are fighting back.

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