#ri foodies

[lobstertalesblog]

Iggy's Doughboys & Chowder House, Narragansett RI.

Like the Chowder Bowl says “it’s always summer at Iggy’s.” This clam stand will always be nostalgic to me and have a special place in my memories and heart!

I love getting the lobster roll dinner at @iggys_ri because it comes with your choice of cold or hot lobster roll. Chowder or Salad and French fries with coleslaw. I always get a side order of Clam Fritters and of course the famous Doughboys! I love getting the fritters bc I can dip them in my chowder!

I did order the cold lobster roll the other day, it was a hot day and I wanted something refreshing. The lobster rolls at Iggy’s are delicious. They have so much meat in eat roll. The #lobstertomayoratio is great, not too much mayo and you can taste the fresh lobster. The roll was stuffed to the brim with meat and the bun was toasted so well that it was crispy and help the meat well. I don’t like when the bun has a soggy bottom (The Greatest British Baking Show reference there!)

The New England Clam Chowder was delicious. They do have a good amount of clams and potatoes in the chowdah. The clam fritters are delicious too, they have lot of clams baked into the fritter. The cinnamon and sugar doughboys are the best way to end a delicious meal. I definitely recommend more than one 😉 the dough is nice and warm too, so it just melts in your mouth!!

Based on presentation and taste of the lobster roll at @iggys_ri I would rate this cold lobster roll a 8.5 out of 10.

[cameoutstruggling93]

Kow kow ice cream in PVD! Totally worth every penny! 😍🍨

[lord-christer-gustafsson]

Äntligen lyckades jag! Med vad tänker du... Jo, koka ris 🙈🙉🙊 Visst, jag har kokat ris mängder med gånger men det har liksom aldrig blivit riktigt bra 😱 Men nu när jag fyllt 50 så var det alltså dags att lära mig något nytt 😁 Tack vare kokboken från @jimmyguo så fick jag till riset perfekt till Tonkatsun 🙏 Denna gången med lite skillnad mot sist. (förutom att riset blev bra) 🛒 Ingredienser 2 portioner Ris 2 skivor kalvinnanlår (ca 150 g styck) 1,5-2 dl mjöl 3-4 dl pankoströbröd 1-2 ägg Tonkatsusås 2 msk japansk soja 1 tsk kokossocker 1 dl chilisås 1 msk mirin 1 tsk sjöpungsfond 2 msk worcestershire sås 1 msk riven ingefära 1 msk riven vitlök Kålsallad Strimlad vitkål och morot 3 msk asiatisk dressing 1 msk japansk soja 2 tsk sesamolja 1 tsk risvinäger 1 tsk sjöpungsfond 0,5 tsk kokossocker Wasabi och senapscreme 0,5 dl majonnäs 1 tsk sjöpungsfond wasabikräm Senapspulver Svartpeppar Salt Till servering Chilirostade sesamfrön & Furikake 🔪 Tillagning Koka ris ⏲ Blanda ihop tonkatsusåsen och smaka av ⏲ Strimla kålen samt morot tunt och lägg i isbad ~20 minuter och låt vattnet rinna av i durkslag ⏲ Blanda ihop dressingen till kålsalladen och ringla över salladen på en tallrik ⏲ Slå kalvinnanlåren så de blir tunnare, ca 5 mm ⏲ Salta köttet och vänd i mjöl, sen ägg och sist pankoströbröd ⏲ Hetta upp ca 1 cm olja i botten av en stekpanna. Stek köttet tills det fått fin färg och fått en frasig yta. Låt rinna av på galler eller hushållspapper 🛎 Skär köttet i skivor och servera med tonkatsusås, senapskräm, kålsallad och ris. Strö över chilirostade sesamfrön 🍽️ Missa inte något inlägg eller recept genom att Följa 👉 @the.real.cg.lagar.mat ✨ Lägga till @the.real.cg.lagar.mat som favorit 🌟 Sen skulle jag bli superglad om du Gillar 👍 Sparar recept 🍝 (tagga gärna om du lagat något med inspiration från mig) Kommenterar 💬 Delar inlägg 🤩 #tonkatsu #kalvschnitzel #panko #japanesecuisine #todayyearsold #godmat #ris #umami #katsu #middagstips #thefeedfeed @audgeirrknives #japanesefood @marinetaste #matinspiration @vargenthor #wasabi @spizelife #foodie @extremefoodswe #yummy @akbarschark #foodlover @khmer_pepper #sverigesmästerkock @kvillesaluhall #mat (at Kvillebäcken) https://www.instagram.com/p/Cn9vid5MhHT/?igshid=NGJjMDIxMWI=

[binging-asian-dramas]

Jang Geum, Oh My Grandma / Dae Jang Geum Is Watching. 7

Story: 6-7

Acting: 10

Chemistry: 10❤️

Comparable to: Let’s Eat (kdrama); Drinking Solo (kdrama)

What could’ve been a cute cheesy romcom became a hot mess romcom at the end. One word of advice, do not watch this drama before eating or if you’re trying to diet, cause oof this show makes you want to eat. The storyline at first is your typical cheese fest bordering on a toothache filled of cliches. It’s weirdly unique where they break out in songs sometimes, why? who knows but it’s funny. There’s multiple couples in this, main leads, then another couple which were pretty cute. When it comes to the mid to last way mark is where it all falls apart with the mains storyline. (Some mild spoilers) I guess the writers decided the wanted more angst and thought it would be fun to set the main female lead up in a fun love triangle with both brothers. It just gets weird, the writing felt off the way they wrote it, I don’t know, most of it i fast forward through then. It’s not he worst but wish it had a better last half since both main leads Shin Dong Wook and YuRi had excellent chemistry together. The other couple Lee Yeol Eum and Lee Min Hyuk were great together too.

[opplevkambodsja]

Lunsj. At det går and. Det er ikke bare kylling som smaker fugl i Kambodsja. And er også tilgjengelig i godt utbud. Og ikke bare i europeisk stil & pris. Dette er for eksempel stekt and med ris og friske grønnsaker som lunsjporsjon. Med drikke 4 USD. Fra gaterestauranter koster en helstekt and 5-6 dollar, og så kommer kokt ris og annen garnityr i tillegg. Dette kan bety friske snittete grønnsaker, khmer kimchi, andeblodklubb og et par dyppesauser. Regelen for kjøp er følg køene. De som lager den beste grillete/stekte anda har kø. Det kan være smått komisk å se 4-5 steder som tilbyr stekt and rundt et gatehjørne. Én har lang kø, en annen litt kortere. Og de andre har en og annen turist. Populært til hjemmefest Om khmer inviterer på fest, er det helt innafor å ta med drikke og mat for deling. Stekt and tatt med fra et ålreit gatested er et populært valg. Studentdagenes stekt kylling på tilbud som en middag å skjeie ut med blir et magert minne. Det er ikke uvanlig å kjøpe med seg en helstekt and på vei hjem etter en langtur. Eller etter en travel dag. Middag samme dag, og solid lunsj den neste. Serveringen er temmelig rustikk når anda tilberedes for å spises med det samme. https://youtu.be/8awk8d_0XKI #khmer #kjøkken #mat #and #ris #grønnsaker #lunsj #middag #stekt #foodie (ved Siem Reap, Cambodia,暹粒，柬埔寨) https://www.instagram.com/p/CmznfaRBtUb/?igshid=NGJjMDIxMWI=

[bemsbigboom]

Bem Dei-ijla B A S I C S

Name: Bem Dei-ijla Nicknames: N/A Age: Early Fifties Nameday: 19th Sun of the 3rd Umbral Moon Race: Rava Viera Gender: CIS Male Orientation: Pansexual Profession: Handyman.. Cat (Bun?) burglar

P H Y S I C A L     A S P E C T S

Hair: Messy. Just above the shoulders. It always seems like he just got out of bed. The hair is black with a very light brown highlights. Eyes: Right eye is a lemon yellow and his left eye is scarlet red. Both eyes glow constantly, having a vibrant life behind them. Skin: Tanish, hazel skin. Freckles throughout his body. Tattoos/scars: Tattoos on both side of his right forearms, his back and his left shoulder. An incision scar over his right eye. A few burn scars, most notably on his left shoulder above his tattoo and his hands.

F A M I L Y

Parents: Unknown to him but he knows that they are deceased. Ceres Dei-ijla (Adoptive Mother) Siblings: Ris Dei-ijla (Adoptive Sister) Grandparents: N/A In-laws and Other: N/A Pets: Rainforest frog, Hopper.

S K I L L S

Abilities: - Quite skilled with daggers in both hands. Some practice with a bow and longsword. Though it's not his first choice.

- As a wood-warder, he was taught in stealth, tracking and hunting.

- Basic fire magic. Has the capabilities to enhance them but chooses not to.

Hobbies: Camping, gambling, stargazing, knife tricks, fishing, eating (like a foodie), pottery (badly)

T R A I T S

Most Positive Trait: Self- confidence. He's able to do challenges head-on, laugh at himself all to a fault. Most Negative Trait: Self- destruction. Sometime his confidence overcomes his own logic. He has been known to push himself to the point of accidently hurting himself. Though he is careful not to hurt others, it can happen.

L I K E S

Colors: Brown, white, red, yellow. Smells: Campfire smoke, woods, fresh cut grass, roasted vegetables, smoked fish. Textures: The small bumps of a toad/frogs skin, feathers from a bird that flew by, the dry paints of a painting. Drinks: Teas, coffees, ciders, cocktails.

O T H E R    D E T A I L S

Smokes: Occasionally, usually at parties. Drinks: Occasionally. Drugs: Yes, but he doesn't go out of his way to take/get them. If it's offered the answer would be yes. Mount Issuance: N/A Been Arrested: Yes, more than once. More so in his youth than now. He's more careful. :3c

This has been such a huge help to actually sit down and write about Bem. Now to actually finish my carrd. Thanks for tagging me! @this-is-ris

[les-degustations-ugo]

🇫🇷Hello les amoureux du tire-bouchon. Et vous, quel est votre dernier Pessac-Léognan blanc que vous avez dégusté ? 🇫🇷

🍇🍷AOP Château Brown 2021 Pessac-Léognan blanc de @chateaubrown 🍇🍷:

🍇 :

68% Sauvignon blanc

32% Sémillon 

🏺:

Élevage sur lies fines, par lots séparés 

jusqu’à assemblage final

100% en barriques de chêne français pendant 8 mois. (50% barriques neuves, 50% barriques d’un vin). Bâtonnage régulier

Age  moyen des vignes : 15 ans 

🌿:

HVE 

💰: 

33,00€ / bouteille 

👁️ : 

Une robe de couleur jaune clair brillant 

👃 :

Un nez d'une belle délicatesse sur des notes  de fruits exotiques, pain toasté. 

💋 :

En dégustant ce vin, on est enveloppé par sa douceur et sa richesse. Les papilles sont caressées par des saveurs d'ananas juteux, de pêche sucrée et d'abricot délicieux. L'élevage subtil se fond harmonieusement, sans prendre le dessus. Une sensation agréable persiste en bouche, avec une finale qui offre une tension délicieuse, révélant des nuances de noisettes et d'amandes grillées. 

📜En résumé📜 :

Un fabuleux Pessac-Léognan blanc qui emmène les papilles en voyage avec ses notes fruitées et sa finale d'une tension exquise. Une merveilleuse découverte qui enchante les sens. 

🧆Dégusté sur une Blanquette de veau 🧆. 

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : Blanquette de cabillaud, Asperges au saumon fumé, Bouchées à la Reine aux ris de veau, Coquilles Saint Jacques,...... 

📌N'oubliez pas, boire un canon c'est sauver un vigneron📌.  

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞. 

La plupart des vins ont été dégustés et recrachés. Dégustation non rémunéré. 

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink 

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🇫🇷🗣️Description du Domaine 🇫🇷🗣️

Une conduite du vignoble digne de celle d’un cru classé, avec une viticulture soignée, pour des vins constants et précis, « haute-couture », telle est la philosophie du Château BROWN. Selon Jean-Christophe Mau, « 90% du potentiel d’un millésime se fait sur le vignoble ». Il lui est primordial d’être présent à chaque étape de l’élaboration de ses vins.

Le travail de la vigne s’enrichit d’année en année des nouveaux savoir-faire apportés par chacun des membres de l’équipe, notamment Bruno Patrouilleau – directeur technique – fort de son expertise d’une vingtaine d’années, qui assiste Jean-Christophe dans sa recherche d’exigence et sa volonté forte de produire des vins « ambitieux ».

Le Château Brown, engagé activement depuis 2012 dans une démarche de lutte raisonnée, a intégré progressivement le SME (Système de Management Environnemental) dans sa gestion quotidienne.

Le Château Brown s’est par la suite logiquement engagé dans le processus de la certification HVE, qu’il a obtenu en janvier 2018.

Désireux d’aller encore plus loin afin de créer et développer un véritable écosystème naturel, le Château Brown a mis en place plusieurs actions favorisant la biodiversité sur le domaine telles qu’une utilisation très réduite de produits phytosanitaires et la pratique des couverts végétaux dans les vignes, mais aussi en bordure du vignoble avec l’installation de ruches, d’une ferme florale, ou encore la mise en place d’abris à chauve-souris et nichoirs à mésanges…

_______________________________________

🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹

🇺🇸Hello corkscrew lovers.  And you, what is your last white Pessac-Léognan that you tasted ?🇺🇸

 🍇🍷AOP Château Brown 2021 Pessac-Léognan white from @chateaubrown 🍇🍷:

 🍇:

 68% Sauvignon blanc

 32% Semillon

 🏺:

 Aging on fine lees, in separate batches

until final assembly 100% in French oak barrels for 8 months.  (50% new barrels, 50% wine barrels).  Regular stirring. Average age of vines: 15 years

 🌿:

 HVE

 💰:

 €33.00 / bottle

 👁️:

 A bright light yellow dress

 👃:

 A beautifully delicate nose with notes of exotic fruits and toasted bread.

 💋:

 When tasting this wine, we are enveloped by its sweetness and richness.  The taste buds are caressed by flavors of juicy pineapple, sweet peach and delicious apricot.  The subtle aging blends in harmoniously, without taking over.  A pleasant sensation persists on the palate, with a finish that offers delicious tension, revealing nuances of hazelnuts and toasted almonds.

 📜In summary📜:

 A fabulous Pessac-Léognan white that takes the taste buds on a journey with its fruity notes and its exquisitely tense finish.  A wonderful discovery that delights the senses.

 🧆Tasted on veal blanquette 🧆.

 🍷Some food and wine pairings possible with this vintage🍷: Cod blanquette, Asparagus with smoked salmon, Bouchées à la Reine with sweetbreads, Scallops,......

 📌Don't forget, drinking a barrel is saving a winegrower📌.

 🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞.

Most of the wines have been tasted and spit out.  Unpaid tasting.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

_____________________________________

🇬🇧🗣️Domain Description 🇬🇧🗣️

Vineyard management worthy of that of a classified growth, with careful viticulture, for consistent and precise, “haute-couture” wines, such is the philosophy of Château BROWN. According to Jean-Christophe Mau, “90% of the potential of a vintage is made in the vineyard”. It is essential for him to be present at each stage of the development of his wines.

 The work in the vineyard is enriched year after year with new know-how brought by each member of the team, in particular Bruno Patrouilleau – technical director – with his twenty years of expertise, who assists Jean -Christophe in his quest for high standards and his strong desire to produce “ambitious” wines.

 Château Brown, actively engaged since 2012 in a reasoned control approach, has gradually integrated the EMS (Environmental Management System) into its daily management.

 Château Brown then logically embarked on the HVE certification process, which it obtained in January 2018.

 Eager to go even further in order to create and develop a true natural ecosystem, Château Brown has implemented several actions promoting biodiversity on the estate such as a very reduced use of phytosanitary products and the practice of plant cover in the areas. vines, but also on the edge of the vineyard with the installation of beehives, a flower farm, or the installation of bat shelters and tit boxes…

_______________________________________

🇮🇹Ciao amanti dei cavatappi. E tu, qual è l'ultimo Pessac-Léognan bianco che hai assaggiato ? 🇮🇹

 🍇🍷AOP Château Brown 2021 Pessac-Léognan bianco di @chateaubrown 🍇🍷:

 🍇:

 Sauvignon bianco 68%.

 32% Semillon

 🏺:

 Affinamento sulle fecce fini, in lotti separati

fino all'assemblaggio finale 100% in botti di rovere francese per 8 mesi. (50% botti nuove, 50% botti di vino). Agitazione regolare

Età media delle viti: 15 anni

 🌿:

 HVE

 💰:

 € 33,00/bottiglia

 👁️:

 Un abito giallo chiaro brillante

 👃:

 Un naso meravigliosamente delicato con note di frutta esotica e pane tostato.

 💋:

 Degustando questo vino, veniamo avvolti dalla sua dolcezza e ricchezza. Le papille gustative sono accarezzate dai sapori di succoso ananas, dolce pesca e deliziosa albicocca. Il sottile invecchiamento si fonde armoniosamente, senza prendere il sopravvento. Al palato persiste una piacevole sensazione, con un finale che offre una deliziosa tensione, rivelando sfumature di nocciole e mandorle tostate.

 📜In sintesi📜:

 Un favoloso bianco Pessac-Léognan che accompagna le papille gustative in un viaggio con le sue note fruttate e il suo finale squisitamente teso. Una meravigliosa scoperta che delizia i sensi.

 🧆Degustato su blanquette di vitello 🧆.

 🍷Alcuni abbinamenti enogastronomici possibili con questa annata🍷: Blanquette di merluzzo, Asparagi con salmone affumicato, Bouchées à la Reine con animelle, Capesante,......

 📌Non dimenticare, bere una botte salva un viticoltore📌.

 🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞.

La maggior parte dei vini sono stati degustati e sputati. Degustazione non retribuita.

_______________________________________

🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹

Una gestione del vigneto degna di una coltivazione classificata, con una viticoltura attenta, per vini coerenti e precisi, “haute-couture”, questa è la filosofia di Château BROWN. Secondo Jean-Christophe Mau, “il 90% del potenziale di un'annata si realizza in vigna”. È essenziale per lui essere presente in ogni fase dello sviluppo dei suoi vini.

 Il lavoro in vigna si arricchisce anno dopo anno di nuove conoscenze apportate da ciascun membro del team, in particolare Bruno Patrouilleau – direttore tecnico – con la sua esperienza ventennale, che assiste Jean -Christophe nella sua ricerca di standard elevati e il suo forte desiderio di produrre vini “ambiziosi”.

 Château Brown, impegnato attivamente dal 2012 in un approccio di controllo ragionato, ha gradualmente integrato il SGA (Sistema di Gestione Ambientale) nella sua gestione quotidiana.

 Château Brown ha quindi logicamente intrapreso il processo di certificazione HVE, che ha ottenuto nel gennaio 2018.

 Desideroso di andare ancora oltre per creare e sviluppare un vero ecosistema naturale, Château Brown ha attuato diverse azioni che promuovono la biodiversità nella tenuta, come un uso molto ridotto di prodotti fitosanitari e la pratica della copertura vegetale nelle zone viticole ai margini del vigneto con l’installazione di alveari, una fattoria dei fiori, o l’installazione di rifugi per pipistrelli e cinciallegre…

[aresmarked]

Another one: Liskarm used to be the kind of person to subsist entirely on frozen meals and box mac & cheese. Franka's a bit (a lot) of a foodie. Liskarm started teaching herself how to cook shortly after coming to RI.

According to them both these facts are entirely unrelated.

i actually think liskarm really seeks out balanced food by herself because for a very long time she probably didn't have access to it/food access was frequently disrupted by the instability of Sargon. I can certainly see Franka expanding her diversity though. And totally nitpicking/teasing when Lisk tries her hand at Victorian homestuffs.

[lobstertalesblog]

Spain of Narragansett, Narragansett RI.

Linguine with vodka sauce, lobster tail, shrimp and scallops.

I have been going to Narragansett every summer since I was a teenager. My family would get a beach house there and we would go to the town beach, go shopping, go out to dinner and have a wonderful week there! The one place I never went to dinner was Spain. My parents went, other people in our family went but I never did and I don’t know why.

I am happy to say I finally made it to @spainofnarragansett and the food and service did not disappoint!

For appetizers we ordered the Grilled Chorizo and Xula salad.

For dinner I ordered the night special of linguine with lobster, scallops and shrimp. My boyfriend ordered the steak special, which was a 20 oz a Omaha steak. The portions were incredible and we had left overs.

My linguine dish was delicious. I really liked the seafood with the vodka sauce, you don’t always see that together. Most places have seafood with a garlic and lemon sauce, but I liked the vodka sauce. I did like the amount of shrimp and scallops in my dish, I felt like for the price of $36 dollars I did get a lot of seafood. The lobster was already cracked for me, in the picture you can’t tell, but when I flipped it over the tail was able to be pulled out with a fork. The only negative thing I would say about my dish is that the lobster did have lobster poop in it. I wish that part of the lobster was cleaned out before serving it. The lobster meat itself was very flavorful.

We ended the night with two desserts, which were delicious! I would go back to Spain and I would recommend it to anyone who is down in Narragansett or Cranston who is looking for a delicious, and well priced meal.

Based on presentation and taste of the @spainofnarragansett Linguine and seafood I would rate this dish a 8.5 out of 10.

[michaellambert]

Reaction to Car Pizza Party #LocalLove 🍕 Dave’s Marketplace RI

Reaction to Car Pizza Party #LocalLove 🍕 Dave’s Marketplace RI

[crystalgood]

Are you ready to learn how to make truffle oil at home? Truffle oil has become increasingly popular in recent years, with it being used in myriad dishes that range from simple pasta sauces to fancier entrées. While commercially produced truffle oils are available, making your own version gives you the opportunity to customize the flavor and intensity of the product according to your personal taste preferences. In this blog post, we’ll look at what goes into making truffle oil as well as offer tips on where you can acquire ingredients for a truly gourmet experience. So grab yourself some mushrooms and let's get started! How to Make Truffle Oil at Home: A Step-by-Step Guide Making your own truffle oil at home is surprisingly easy and can be a great way to add a unique flavor to your favorite dishes. With just a few simple ingredients and a few steps, you can have your own homemade truffle oil in no time! Here’s a step-by-step guide to making your own truffle oil at home. Step 1: Gather Your Ingredients. You’ll need extra-virgin olive oil, white truffle slices, and a few cloves of garlic. Step 2: Prepare the Truffles. Slice the truffles into thin slices and mince the garlic. Step 3: Heat the Oil. Heat the olive oil in a saucepan over medium heat. Step 4: Add the Truffles and Garlic. Add the truffle slices and garlic to the heated oil and stir. Step 5: Simmer. Simmer the mixture for about 10 minutes, stirring occasionally. Step 6: Strain. Strain the mixture through a fine-mesh sieve to remove the truffle slices and garlic. Step 7: Cool and Store. Allow the oil to cool before transferring it to a bottle or jar. Store in a cool, dark place for up to two weeks. And that’s it! You now have your own homemade truffle oil. Use it to add a unique flavor to your favorite dishes, or give it as a gift to a foodie friend. Enjoy! The Benefits of Using Truffle Oil in Your Cooking Cooking with truffle oil can be a delicious and exciting way to add a unique flavor to your dishes. Truffle oil is a type of oil that is infused with the flavor of truffles, a type of mushroom that grows underground. This oil has a strong, earthy flavor that can add a unique depth to your cooking. Here are some of the benefits of using truffle oil in your cooking. First, truffle oil is a great way to add a unique flavor to your dishes. The earthy, nutty flavor of truffle oil can add a depth of flavor to your dishes that you won’t find with other oils. It can be used to enhance the flavor of sauces, soups, and even salads. Second, truffle oil is a great way to add a luxurious touch to your cooking. The flavor of truffle oil is often associated with luxury and sophistication, so adding it to your dishes can make them feel more special. Third, truffle oil is a great way to add a healthy boost to your cooking. Truffles are rich in antioxidants, which can help protect your body from free radical damage. They are also a good source of vitamins and minerals, which can help keep your body healthy. Finally, truffle oil is a great way to add a unique flavor to your cooking without adding a lot of calories. Since truffle oil is made from mushrooms, it is low in calories and fat, making it a great way to add flavor without adding a lot of calories. Using truffle oil in your cooking can be a great way to add a unique flavor to your dishes. It can add a luxurious touch to your cooking, as well as a healthy boost. Plus, it can be used to add flavor without adding a lot of calories. So, why not give truffle oil a try in your cooking today? The Different Types of Truffle Oil and How to Choose the Right One Truffle oil is a luxurious and flavorful ingredient that can take any dish to the next level. Whether you’re looking to add a hint of earthy flavor to your favorite pasta dish or you’re looking to impress your guests with a gourmet meal, truffle oil is the perfect addition. But with so many different types of truffle oil on the market, it can be hard to know which one is right for you.

Let’s start with the basics. Truffle oil is made from either white or black truffles, which are a type of mushroom that grows underground. The oil is made by infusing either white or black truffle pieces into a base oil, such as olive oil. The result is a fragrant and flavorful oil that can be used to enhance the flavor of a variety of dishes. When it comes to choosing the right truffle oil for your needs, there are a few things to consider. First, you’ll want to decide whether you want a white or black truffle oil. White truffle oil has a milder flavor and is best used in dishes that don’t require a strong flavor, such as salads or risottos. Black truffle oil, on the other hand, has a more intense flavor and is best used in dishes that require a bolder flavor, such as pastas or sauces. Next, you’ll want to consider the type of base oil used in the truffle oil. Olive oil is the most common base oil used, but you can also find truffle oils made with other types of oil, such as grapeseed or sunflower oil. Each type of oil will impart a different flavor to the truffle oil, so it’s important to choose the one that best suits your needs. Finally, you’ll want to consider the price of the truffle oil. Truffle oil can be quite expensive, so it’s important to shop around and compare prices before making a purchase. You can also look for truffle oils that are made with a combination of different oils, as this can help to reduce the cost. No matter which type of truffle oil you choose, you’re sure to be delighted with the flavor it adds to your dishes. With a little bit of research and some careful consideration, you’ll be able to find the perfect truffle oil for your needs. Bon appétit! How to Infuse Truffle Oil with Herbs and Spices Infusing truffle oil with herbs and spices is a great way to add a unique flavor to your dishes. It's easy to do and can be done in just a few simple steps. Here's how to get started: Gather your ingredients. You'll need truffle oil, herbs and spices of your choice, and a small saucepan. Heat the truffle oil in the saucepan over low heat. Add the herbs and spices to the oil and stir to combine. Allow the mixture to simmer for about 10 minutes, stirring occasionally. Remove the saucepan from the heat and allow the mixture to cool. Strain the mixture through a fine-mesh sieve to remove any solids. Pour the infused truffle oil into a clean container and store in a cool, dark place. And that's it! You now have a delicious, flavorful truffle oil that you can use to add a unique flavor to your dishes. Enjoy! How to Use Truffle Oil to Enhance the Flavor of Your Dishes Truffle oil is a luxurious and flavorful ingredient that can take your dishes to the next level! Here's how to use truffle oil to enhance the flavor of your dishes: Drizzle it over salads. A few drops of truffle oil can add a rich, earthy flavor to your favorite salads. Try it over a simple green salad with a light vinaigrette, or over a roasted vegetable salad. Use it as a finishing oil. A few drops of truffle oil can add a unique flavor to your favorite dishes. Try it over roasted vegetables, grilled meats, or even pasta dishes. Add it to sauces. Truffle oil can add a unique flavor to your favorite sauces. Try adding a few drops to a creamy mushroom sauce, or a tomato-based sauce. Use it in dressings. A few drops of truffle oil can add a unique flavor to your favorite dressings. Try it in a vinaigrette, or a creamy dressing. Drizzle it over pizza. A few drops of truffle oil can add a unique flavor to your favorite pizza. Try it over a classic Margherita pizza, or a white pizza with mushrooms and truffle oil. Truffle oil is a luxurious and flavorful ingredient that can take your dishes to the next level. With just a few drops, you can add a unique flavor to your favorite dishes. So, go ahead and give it a try! Tips for Storing and Preserving Truffle Oil Store truffle oil in a cool, dark place.

The best place to store truffle oil is in the refrigerator. This will help to preserve the flavor and aroma of the oil. Make sure the lid is tightly sealed. This will help to keep the oil from evaporating and will also help to keep out any contaminants. Use a dark-colored bottle. Light can cause the oil to degrade, so it’s best to store it in a dark-colored bottle. Use within a few months. Truffle oil has a short shelf life, so it’s best to use it within a few months of opening. Freeze it. If you’re not going to use the oil within a few months, you can freeze it to extend its shelf life. Add a few drops of olive oil. Adding a few drops of olive oil to the truffle oil can help to preserve its flavor and aroma. Use it quickly. Truffle oil is best used quickly after opening, as the flavor and aroma will start to fade over time. The Best Recipes for Making Truffle Oil Truffle oil is a luxurious and flavorful ingredient that can take any dish to the next level. Whether you’re looking to add a hint of earthy flavor to a risotto or a subtle sweetness to a salad, truffle oil is the perfect way to elevate your cooking. Here are some of the best recipes for making truffle oil at home. White Truffle Oil: This simple recipe is perfect for those who want to make a light and fragrant truffle oil. All you need is white truffle, extra-virgin olive oil, and a few other ingredients. Simply combine the ingredients in a blender and blend until smooth. Then, strain the mixture through a cheesecloth and store in an airtight container. Black Truffle Oil: This recipe is a bit more complex, but it’s worth the effort. Start by heating a few tablespoons of extra-virgin olive oil in a saucepan. Once the oil is hot, add a few tablespoons of black truffle and stir until the truffle is completely dissolved. Then, strain the mixture through a cheesecloth and store in an airtight container. Truffle-Infused Olive Oil: This recipe is perfect for those who want to add a hint of truffle flavor to their dishes without overpowering them. Start by heating a few tablespoons of extra-virgin olive oil in a saucepan. Once the oil is hot, add a few tablespoons of truffle and stir until the truffle is completely dissolved. Then, strain the mixture through a cheesecloth and store in an airtight container. Truffle-Infused Butter: This recipe is perfect for adding a rich and creamy truffle flavor to your dishes. Start by melting a few tablespoons of butter in a saucepan. Once the butter is melted, add a few tablespoons of truffle and stir until the truffle is completely dissolved. Then, strain the mixture through a cheesecloth and store in an airtight container. No matter which recipe you choose, you’ll be sure to enjoy the delicious flavor of truffle oil in your cooking. So, get creative and start experimenting with truffle oil today! How to Use Truffle Oil to Create Delicious Appetizers and Desserts Truffle oil is a luxurious ingredient that can take your appetizers and desserts to the next level. With its earthy, nutty flavor, truffle oil can add a unique and delicious twist to any dish. Here are some tips on how to use truffle oil to create delicious appetizers and desserts. For Appetizers: Drizzle truffle oil over roasted vegetables. Roasted vegetables are a great appetizer, but adding a few drops of truffle oil can take them to the next level. Try drizzling truffle oil over roasted potatoes, carrots, or mushrooms for a delicious and unique flavor. Make a truffle oil dip. Mix together some mayonnaise, sour cream, and truffle oil to make a delicious dip for chips or vegetables. Add truffle oil to a cheese plate. A cheese plate is a great appetizer, but adding a few drops of truffle oil can make it even better. Try drizzling truffle oil over a selection of cheeses for a unique flavor. For Desserts: Drizzle truffle oil over ice cream. Ice cream is a classic dessert, but adding a few drops of truffle oil can make it even better.

Try drizzling truffle oil over your favorite ice cream for a unique and delicious flavor. Make a truffle oil cake. Add a few drops of truffle oil to your favorite cake batter for a unique flavor. Add truffle oil to a chocolate mousse. Chocolate mousse is a classic dessert, but adding a few drops of truffle oil can make it even better. Try adding truffle oil to your favorite chocolate mousse recipe for a unique flavor. Truffle oil is a luxurious ingredient that can take your appetizers and desserts to the next level. With its earthy, nutty flavor, truffle oil can add a unique and delicious twist to any dish. Try these tips to use truffle oil to create delicious appetizers and desserts that will wow your guests! Conclusion: How To Make Truffle Oil Making truffle oil is a simple and rewarding process that can be done at home with a few simple ingredients. The result is a delicious and fragrant oil that can be used to enhance the flavor of many dishes. With a little bit of patience and the right ingredients, you can make your own truffle oil and enjoy its unique flavor. The FAQs Q: What is truffle oil? A: Truffle oil is an oil infused with the flavor of truffles, a type of mushroom. It is used as a flavoring in cooking and is often drizzled over dishes as a finishing touch. Q: How is truffle oil made? A: Truffle oil is made by infusing oil with the flavor of truffles. This is usually done by soaking truffle pieces in oil for several days, or by using a chemical process to extract the flavor from the truffles. Q: What type of oil is best for making truffle oil? A: Olive oil is the most commonly used oil for making truffle oil, as it has a mild flavor that won’t overpower the truffle flavor. Other types of oil, such as sunflower or canola oil, can also be used. Q: How long does it take to make truffle oil? A: The amount of time it takes to make truffle oil depends on the method used. If you are using the soaking method, it can take several days for the oil to absorb the flavor of the truffles. If you are using a chemical process, it can take several hours. Q: What are some uses for truffle oil? A: Truffle oil can be used to add flavor to a variety of dishes, such as pasta, risotto, salads, and even popcorn. It can also be used as a finishing oil for dishes, such as drizzling it over steak or fish. Q: Is truffle oil expensive? A: Truffle oil can be expensive, depending on the quality and type of truffle used. Generally, the more expensive the truffle, the more expensive the truffle oil will be. Q: Is truffle oil safe to consume? A: Yes, truffle oil is safe to consume. However, it is important to check the label to make sure that the oil has been made with food-grade ingredients. Q: How should truffle oil be stored? A: Truffle oil should be stored in a cool, dark place, away from direct sunlight. It should also be kept in an airtight container to prevent it from going rancid.

[migsmomsblog]

"Why seek ye the living among the dead? He is not here, but is risen: (Luke 24:5-6) ..." Happy Resurrection day & Happy Easter.

No special meals today, just a stack with some Easter sprinkles. Had planned on making some resurrection cookies but decided not to cause I'd have to eat them all and I ate too many of those chocolate eggs as it were 🤣.

Today's stack:

1 egg white

1 tbsp coconut milk yogurt

⅓ cup oat milk

1 scoop protein powder

½ cup @partakefoods confetti pancake mix

½ tbsp @sipology blueberry vanilla functional latte (my Sipology link is in my bio; check out all the yummy teas)

This stack was super tasty. Would you try it?

#discover #explore #explorepage #reelsinstagram #reel #discovery #instagram #healthy #food #foodie #healthyfood #healthyfoodie #healthyrecipes #insta #instagood #reels #instareels #yummy #yum #foodgasm #foodblogger #foodiesinternationalchat #worldpod #resurrectionsunday #easter #pancakes #pancakebreakfast #sipologist #sipology #eatswithfoodiez

[mctionsick]

RILEY CARRERA AESTHETIC & STATS

basic information

full name: riley isabella carrera 

nickname(s): ri, riles 

age: 22-26.  

date of birth: april 24th / taurus.

hometown: boston, ma.

current location: manhattan, ny. verse dep.

occupation: journalist (type depends on plot).  also is a vampire hunter / slayer in supernatural plots.

gender: cis woman

pronouns: she/her

orientation: lesbian

religion: raised catholic 

species: human 

PHYSICAL APPEARANCE

face claim: camila morrone 

hair colour: light brown  

eye colour: brown.

height: 5 ft 9 in

piercings: ears.   

clothing style: while on the job she’s very young professional.  when alone or running errands she dresses for comfort, but she will take any excuse to get dressed up.  

usual expression:

HEALTH

addictions: n/a

drug use: occasionally weed but it needs to be offered.   

alcohol use: can and will drink you under the table don’t even try her.  

illness: n/a.  to be expanded.  

PERSONALITY

positive traits: self made, resourceful, brave

negative traits: manipulative, selfish, deceptive

hobbies: journaling, reading, is on reddit way more than you’d expect, photography, gardening.  

habits: thinks she will be a pro at something the first time she tries.   

FAVOURITES

weather: summer baby.

music: the spectrum is soft indie rock and anything she can dance to. the overlap between the two is her favorite.  

movies: documentaries, ridiculous comedies,  crime thrillers. 

books: true crime, memoirs, modern lit. 

food: not really a foodie in the slightest.  most mock her simplistic taste but she likes what she likes.  

FAMILY

mother: belinha carrera.  single handedly raised riley to the street smart person she became.  after struggling for a while she now owns her own nail salon.  

QUICK FACTS

in supernatural verses riley is a vampire hunter (she has a weak truce with the werewolves).

riley is a self made everything.  she’s not above scamming to go to where she wants to be.  she technically doesn’t even have a college degree.  

[lord-christer-gustafsson]

🧾Ｒｅｃｅｐt 🧾 🔽 Palak Paneer Om du gillar indisk mat så är detta en perfekt vardagsrätt som går snabbt. Du kan byta ut paneer (osten) mot exempelvis grillost men då skulle jag nog steka på den innan den går i grytan. Denna har jag lagat ett par gånger nu och den är lätt att göra stor sats av så du har till matlådor. Hettan kan du såklart själv styra med kryddorna men både riset, osten (paneer) och brödet mildar en del 🔥 Smaklig spis 🙏 🛒 Ingredienser 200g Paneer 400g spenat 1-2 gul lök 1 vitlök solo 1,5 msk riven ingefära 3 st gröna chili 1 burk krossade tomater Ghee till stekning ca 2 dl vatten 1 msk garam masala 1 tsk spiskummin 2 tsk korianderpulver (jag mortlade korianderfrön) 0,5 tsk gurkmeja Ca 2 tsk chilipulver Spizelife no3 Sjöpungsfond (utesluts för veg) Bockhornsklöver Salt & peppar 🔪 Tillagning Mixa spenaten så den blir slät tillsammans med lite vatten. ⏲ Hacka lök, finhacka vitlök, riv ingefära, finhacka chilin. ⏲ Hetta upp ghee, stek vitlök, ingefära, spiskummin och garam masala i ca 1 min under omrörning. ⏲ Tillsätt lök samt chili och stek tills löken får färg. ⏲ Gå i med tomat plus resten av kryddorna samt sjöpungen och fortsätt stek en stund under omrörning. ⏲ Häll över den mixade spenaten och tillsätt lite vatten. ⏲ Låt koka under lock i ca 15-20 min. Rör om med jämna mellanrum och låt inte grytan brännas vid i botten. ⏲ Justera med vatten om det blir tjockt. ⏲ Skär paneer i tärningar och lägg ner i grytan och även mortlad bockhornsklöver ⏲ Låt puttra på låg värme i 3-4 min. 🛎 Servera med ris, naan och chutney 🍽🍴 Missa inte något inlägg eller recept genom att Följa 👉 @the.real.cg.lagar.mat ✨ Lägga till @the.real.cg.lagar.mat som favorit 🌟 Sen skulle jag bli superglad om du Gillar 👍 Sparar recept 🍝 (tagga gärna om du lagat något med inspiration från mig) Kommenterar 💬 Delar inlägg 🤩 #hemlagat #hemmakock #matglädje #paneer #yummy #middag #garammasala #indiskt #matobak_se #indiskinspo #amatörkock #matinspiration #matbild #imittkök #lunchtips #palakpaneer #måndag #matpassion #indiskasmaker #ost #matinspo #spenat #foodie #middagstips #smakavindien #kockyoga #vegetariskt #recept #tasteofindia (at Kvillebäcken) https://www.instagram.com/p/CnM7FTZsc66/?igshid=NGJjMDIxMWI=

[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, Connaissez-vous les vins Coteaux Champenois rouges ❓❓🇫🇷

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🍇🍷AOP Coteaux Champenois rouge 2020 cuvée En Chanzeux de la maison Devaux en collaboration avec Michel Chapoutier 🍇🍷:

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🍇 :

100% Pinot Noir est issue d'un délicat assemblage de la vendange 2020. Le lieu-dit « En Chanzeux ».

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🏺:

Edition limitée à 1100 bouteilles numérotées.

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👁️ :

Robe de couleur rouge griotte

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👃 :

Un nez sur des notes de fruits rouges, fleurs.

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💋 :

La bouche est d'une belle finesse et délicatesse. Un vin avec une belle fraîcheur. Sur des arômes de fruits bien juteux de framboise, groseille, griotte. Une belle longueur en bouche avec une finale sur des notes de boîte à cigares.

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📜En résumé📜 :

J'ai beaucoup aimé cette cuvée qui allie fruits juteux et délicatesse en bouche. Un vin avec une belle gourmandise et fraîcheur. Une belle découverte.

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🧆Dégusté sur des Ris de veau 🧆.

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🍷Quelques accords mets et vin possible avec cette cuvée🍷: Escargots à la bourguignonne, Boeuf Black Angus, Canard, Carpaccio de thon rouge.....

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📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

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🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des vins ont était dégustés et recrachés. Dégustation non rémunéré.

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#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italie #foodie #wineporn #boisson

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🗣️🇫🇷Description du domaine 🗣️🇫🇷

La Maison DEVAUX est au coeur d’une saga familiale qui débute avec les frères Jules et Auguste Devaux peu avant le milieu du XIXème siècle.

La Maison est ensuite établie et dirigée successivement par trois femmes d’énergie et de talent.

La première, Madame Claude-Josephte Devaux, (née Ducray), veuve à 39 ans, fonde en 1846 la Maison Vve A. Devaux à Épernay qu’elle dirige avec son fils François-Auguste.

Celui-ci épouse Augusta-Maria Herbin qui devient la seconde veuve Devaux à la mort de son mari en 1879. Champenoise de caractère, elle gère l’affaire jusqu’en 1895.

La marque connaît très vite le succès. Elle est partie intégrante de la renommée mondiale des vins de Champagne.

À la fin du XIXème siècle, DEVAUX exporte 75 % de sa production.

C’est en 1907, au décès de Charles-Auguste Devaux, que son épouse Marguerite Marie-Louise, née Hussenot, prend les rênes de l’entreprise à 31 ans et les garde jusqu’à son décès en 1951.

Ses deux fils prennent ensuite sa succession.

UNE PASSION PARTAGÉE

Champagne DEVAUX se conjugue aujourd’hui au pluriel. En effet, cette aventure familiale a été directement transmise il y a plus de 30 ans - avec une vision à long terme - à des familles de vignerons.

Elles se sont réunies dans un projet à taille humaine sur le modèle de la coopération associé à une forte exigence de qualité.

Alors dernier du nom et sans héritier, Jean-Pol Auguste Devaux confie en 1987 au groupe vinicole Union Auboise, les destinées de cette marque au passé prestigieux et à l’avenir prometteur.

Tout au long de l’année, les associés coopérateurs Champagne DEVAUX conduisent amoureusement la vigne à livrer ses meilleurs fruits. Ils déploient leurs efforts et leur savoir-faire pour élever les raisins au niveau d’excellence que requièrent le goût et le caractère d’un Grand Champagne.

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⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

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🇬🇧❓❓Hello corkscrew lovers. And you, do you know the Coteaux Champenois red wines ❓❓🇬🇧

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🍇🍷AOP Coteaux Champenois red 2020 cuvée En Chanzeux from Maison Devaux in collaboration with Michel Chapoutier 🍇🍷:

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🍇:

100% Pinot Noir comes from a delicate blend of the 2020 harvest. The place called "En Chanzeux".

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🏺:

Edition limited to 1100 numbered bottles.

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👁️:

Cherry red dress

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👃:

A nose with notes of red fruits, flowers.

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💋:

The mouth is of a beautiful smoothness and delicacy. A wine with a nice freshness. On very juicy fruit aromas of raspberry, currant, morello cherry. A nice length in the mouth with a finish on cigar box notes.

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📜In summary📜:

I really liked this cuvée which combines juicy fruit and delicacy on the palate. A wine with a beautiful greediness and freshness. A great discovery.

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🧆Tasted on calf sweetbreads 🧆.

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🍷 Some food and wine pairings possible with this cuvée 🍷: Burgundy snails, Black Angus Beef, Duck, Carpaccio of red tuna.....

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📌 Don't forget, drinking a cannon is saving a winemaker. Go see the domain's website to see all the vintages and promotions of the moment 📌.

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🔞 "Alcohol abuse is dangerous for your health, to be consumed in moderation"🔞 Most of the wines have been tasted and spat out. Unpaid tasting.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italie #foodie #wineporn #boisson

___________________________________________

🇬🇧🗣️Description of the domain 🗣️🇬🇧

Maison DEVAUX is at the heart of a family saga that began with the brothers Jules and Auguste Devaux shortly before the middle of the 19th century.

The House was then established and led successively by three women of energy and talent.

The first, Madame Claude-Josephte Devaux, (née Ducray), widowed at 39, founded the Vve A. Devaux House in Épernay in 1846, which she runs with her son François-Auguste.

He married Augusta-Maria Herbin who became Devaux's second widow on the death of her husband in 1879. A character from Champagne, she ran the business until 1895.

The brand quickly became successful. It is an integral part of the worldwide reputation of Champagne wines.

At the end of the 19th century, DEVAUX exported 75% of its production.

It was in 1907, on the death of Charles-Auguste Devaux, that his wife Marguerite Marie-Louise, née Hussenot, took over the reins of the company at the age of 31 and kept them until her death in 1951.

His two sons then take over.

A SHARED PASSION

Champagne DEVAUX is now combined in the plural. Indeed, this family adventure was directly transmitted more than 30 years ago - with a long-term vision - to families of winegrowers.

They came together in a project on a human scale on the model of cooperation associated with a strong demand for quality.

Then last of the name and without heir, Jean-Pol Auguste Devaux entrusts in 1987 to the wine group Union Auboise, the destinies of this brand with a prestigious past and a promising future.

Throughout the year, the Champagne DEVAUX cooperator partners lovingly lead the vines to deliver their best fruits. They deploy their efforts and their know-how to raise the grapes to the level of excellence required by the taste and character of a Grand Champagne.

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🇮🇹❓❓Ciao amanti dei cavatappi. E tu, conosci i vini rossi Coteaux Champenois❓❓🇮🇹

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🍇🍷AOP Coteaux Champenois rosso 2020 cuvée En Chanzeux di Maison Devaux in collaborazione con Michel Chapoutier 🍇🍷:

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🍇:

Il 100% Pinot Noir nasce da un delicato blend della vendemmia 2020. Il luogo chiamato "En Chanzeux".

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🏺:

Edizione limitata a 1100 bottiglie numerate.

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👁️:

Abito rosso ciliegia

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👃:

Un naso con note di frutti rossi, fiori.

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💋:

La bocca è di una bella morbidezza e delicatezza. Un vino con una bella freschezza. Su aromi di frutta molto succosa di lampone, ribes, marasca. Una bella lunghezza in bocca con un finale su note di scatola di sigari.

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📜In sintesi📜:

Mi è piaciuta molto questa cuvée che unisce frutta succosa e delicatezza al palato. Un vino di bella golosità e freschezza. Una grande scoperta.

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🧆Degustato su animelle di vitello 🧆.

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🍷 Alcuni abbinamenti enogastronomici possibili con questa cuvée 🍷: Lumache alla Borgogna, Manzo Black Angus, Anatra, Carpaccio di Tonno Rosso.....

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📌 Non dimenticare, bere un cannone è salvare un enologo. Vai a vedere il sito del dominio per vedere tutte le annate e le promozioni del momento 📌.

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🔞 "L'abuso di alcol è pericoloso per la salute, da consumare con moderazione"🔞 La maggior parte dei vini sono stati assaggiati e sputati. Degustazione non pagata.

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🇮🇹🗣️Descrizione del dominio 🗣️🇮🇹

Maison DEVAUX è al centro di una saga familiare iniziata con i fratelli Jules e Auguste Devaux poco prima della metà del XIX secolo.

La Casa è stata quindi fondata e guidata successivamente da tre donne di energia e talento.

La prima, Madame Claude-Josephte Devaux, (nata Ducray), rimasta vedova a 39 anni, fondò la casa Vve A. Devaux a Épernay nel 1846, che gestisce con il figlio François-Auguste.

Sposò Augusta-Maria Herbin che divenne la seconda vedova di Devaux alla morte del marito nel 1879. Personaggio della Champagne, gestì l'attività fino al 1895.

Il marchio ha avuto rapidamente successo. È parte integrante della reputazione mondiale dei vini dello Champagne.

Alla fine del XIX secolo, DEVAUX esportava il 75% della sua produzione.

Fu nel 1907, alla morte di Charles-Auguste Devaux, che sua moglie Marguerite Marie-Louise, nata Hussenot, assunse le redini dell'azienda all'età di 31 anni e le mantenne fino alla sua morte nel 1951.

Poi subentrano i suoi due figli.

UNA PASSIONE CONDIVISA

Champagne DEVAUX è ora combinato al plurale. In effetti, questa avventura familiare è stata trasmessa direttamente più di 30 anni fa - con una visione a lungo termine - alle famiglie di viticoltori.

Si sono riuniti in un progetto a misura d'uomo sul modello della cooperazione associata a una forte domanda di qualità.

Allora ultimo del nome e senza eredi, Jean-Pol Auguste Devaux affida nel 1987 al gruppo vinicolo Union Auboise, i destini di questo marchio dal passato prestigioso e dal futuro promettente.

Durante tutto l'anno, i soci cooperatori di Champagne DEVAUX guidano amorevolmente le viti a consegnare i loro frutti migliori. Dispiegano i loro sforzi e il loro know-how per elevare le uve al livello di eccellenza richiesto dal gusto e dal carattere di un Grand Champagne.