Lemon Panna Cotta with Rosemary Shortbread

Lemon Panna Cotta with Rosemary Shortbread

Blossom flowered, birds sang, heavy winter jumpers were packed away, forgotten shorts were rediscovered and espadrilles were dusted off. Then the cold and rained returned. However this little taste of the balmy days ahead inspired some cooking.  Rosmary, that survives the winter here, began to push out its pale and tender young leaves. Zesty lemons from Spain are still in the market and to help encourage the arrival of spring I set about making one of our guests favourite desserts. 

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The Spice of Life. Photos from Sri Lanka

The Spice of Life. Photos from Sri Lanka

Leaving the cold of  Burgundy this winter we headed east to the island of Sri Lanka in search of heat, spices and culinary inspiration. After the renovations here in Auxey-Duresses it has been a while since I have pulled on my back pack. And how I missed it. Touring the island for a five weeks, this was a culinary adventure filled bustling markets, exciting new flavours, trains and wonderful people.  

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Braised Beef Cheeks and Dijon Mustard Mash

Braised Beef Cheeks and Dijon Mustard Mash

A regular favourite here at The Hungry Cyclist Lodge is slow braised beef cheeks. Easy to prepare and unimaginably unctuous, they are full of flavour and the slow braise fills the house with glorious smells, perfect when returning from a days cycling and wine tasting in Burgundy. Paired with a creamy mash, flavoured with local Dijon mustard, this is a dish perfectly suited for autumn nights. 

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Oeufs En Meurette in Cream & Chardonnay Sauce

Oeufs En Meurette in Cream & Chardonnay Sauce

Oeufs en Meurette is a Burgundian classic. A soft-poached egg swimming in a rich red wine sauce, it's a warming and hearty dish, perfect for autumn days. However as a hot summer has come to an end I have found that the same principle work of serving a poached egg in a creamy white wine sauce flavoured with herbs from the garden

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Chardonnay and Agastache Poached Peaches with Grilled Pain D'Epices.

Chardonnay and Agastache Poached Peaches with Grilled Pain D'Epices.

Peaches from the south of France cover the tables in the local markets at this time of year, and the secret in this heat is to eat them as fast as you can before they turn.  While there are few greater pleasures in life than taking on a peach whole, juices pouring down your shirt this recipe is a little more elegant. 

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The Hungry Cyclist Lodge on Instagram

The Hungry Cyclist Lodge on Instagram

A creative way to journal those daily snap-shots, if you want an inside view of a stay at the Hungry Cyclist Lodge or a what cycling holiday in Burgundy looks like, have a look and follow The Hungry Cyclist Instagram feed. Full of photos of food, wine, landscapes and the occasional brocante find, it's a beutiful way to keep in touch.

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Spring In The Vines of Burgundy

Spring In The Vines of Burgundy

April is exciting in Burgundy. The muted greys and browns of winter steadily make way for the electric greens of spring and as if over night the landscape of the Cote D'Or changes colour. The wiry silhouettes of trees transform into an soft mass of verdant foliage and dormant spring flowers burst from the ground.

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