So you want to work the dough as little as possible.” To achieve this, she says, “I'll take my riced potato — nice and hot, fluffy — I sprinkle in my flour, and just with my fingertips, I delicately allow the flour to wrap itself around the potato.

Garrigue is shorthand for the herbaceous and peppery aromas and flavors the plants impart to the wines.. Gérard Bertrand, winemaker.“Garrigue is both a poetic and tangible concept, deeply rooted in the Mediterranean landscape and culture.

When you encounter the scent of garrigue in a wine, it’s like being instantly transported to the heart of southern France.”.— Gérard Bertrand, winemaker.French winemaker.

Gérard Bertrand.has 2,500 acres of biodynamically farmed grapes under vine at Chateau l’Hospitalet, located inside Narbonne’s national park.

He says that garrigue is deeply embedded in France’s soil and identity.. “Garrigue is both a poetic and tangible concept, deeply rooted in the Mediterranean landscape and culture,” says Bertrand.

“The diversity of garrigue makes it a hallmark of the region, and its distinctive aromas are beautifully reflected in our wines., the Monterey Bay Aquarium program that offers science-based recommendations about sustainable seafood, and download the.

to research options on the go.Look for a rating of green or yellow.taking care of people.

is at the core of hospitality,.has frequently veered from this path, forgetting that we also, in addition to taking care of the customer, need to take care of ourselves and our people — while not forgetting that restaurants are places of employment and not family units.