Nestled on a comparatively tiny 12-hectare parcel in the heart of the Côte de Blancs, Agrapart et Fils has been family run since 1894. The current patriarch, Pascal Agrapart, is a man who is as passionate about the earth it’s grown on as he is about the wine.
Digging into California’s truffle industry
Facebook Twitter LinkedInFew delicacies say “fine dining” like truffles. Notoriously hard to harvest, these luxe fungi can cost thousands of dollars, making them some of the most expensive ingredients. (Like the world’s largest white truffle, which sold for a whopping $61,000 in 2014.) Truffles are high maintenance. In addition to different truffles species needing their specific climates and trees (where...
Local cuisine: The importance of valuing local products and regional cuisine in a globalized world
Facebook Twitter LinkedInIn an increasingly interconnected world, where food travels thousands of kilometers to reach our plates, it is essential to remember the importance of local cuisine. This culinary practice is based on using local ingredients and respecting the traditions of each region, generating benefits for both our health and the local economy. With that said, in this article,...