Les Bons Vivants York's Posts - Find a Supper Club2024-03-29T06:27:47ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnightonhttp://storage.ning.com/topology/rest/1.0/file/get/1969441630?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1http://supperclubfangroup.ning.com/profiles/blog/feed?user=25gne9yihzpxr&xn_auth=noFree food!tag:supperclubfangroup.ning.com,2013-09-28:4181778:BlogPost:1579512013-09-28T21:30:00.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>Don't you love autumn and its plentiful bounty of free food? Apples and pears tumbling from their trees over walls and fences, lovely crab apples littering country lanes, mushrooms, brambles, even pheasants and pigeons that fly out of high grass right in front of you on a Sunday walk and conveniently meet a car that happens to pass by. A bit gory I know but too good to leave for the birds of prey to enjoy! Make the most of mother nature and all her seasonal treasures! Here is today's apple…</p>
<p>Don't you love autumn and its plentiful bounty of free food? Apples and pears tumbling from their trees over walls and fences, lovely crab apples littering country lanes, mushrooms, brambles, even pheasants and pigeons that fly out of high grass right in front of you on a Sunday walk and conveniently meet a car that happens to pass by. A bit gory I know but too good to leave for the birds of prey to enjoy! Make the most of mother nature and all her seasonal treasures! Here is today's apple harvest turned into a scrumptious pudding. <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593603?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978593603?profile=original" width="448" class="align-full"/></a></p>La Reunion dinnertag:supperclubfangroup.ning.com,2013-05-19:4181778:BlogPost:1479932013-05-19T13:35:16.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593951?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593951?profile=RESIZE_1024x1024" width="750"></img></a> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594030?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594030?profile=RESIZE_1024x1024" width="750"></img></a> <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595843?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595843?profile=original" width="650"></img></a></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593951?profile=original" target="_self"><img width="750" class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593951?profile=RESIZE_1024x1024"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594030?profile=original" target="_self"><img width="750" class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594030?profile=RESIZE_1024x1024"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595843?profile=original" target="_self"><img width="650" class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595843?profile=original"/></a></p>pasta - why buy it?tag:supperclubfangroup.ning.com,2013-05-06:4181778:BlogPost:1469452013-05-06T11:00:00.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>Spring-cleaning your kitchen storage cupboard can be a good way to rekindle interest in long-forgotten implements, tools and machines! I was indulging in this dubious pleasure the other day and found stuff that hadn't seen the light of day for a very long time. I decided it was time for these items to come back to the fore.</p>
<p> One of them was the pasta machine. Recovered long ago from my in-laws who had used it once and then got tired of it, it enjoyed a place of honour in our kitchen…</p>
<p>Spring-cleaning your kitchen storage cupboard can be a good way to rekindle interest in long-forgotten implements, tools and machines! I was indulging in this dubious pleasure the other day and found stuff that hadn't seen the light of day for a very long time. I decided it was time for these items to come back to the fore.</p>
<p> One of them was the pasta machine. Recovered long ago from my in-laws who had used it once and then got tired of it, it enjoyed a place of honour in our kitchen for quite a while and then life got a bit hectic and it got pushed towards the back of the kitchen cupboard and never got another look.</p>
<p>Extracting it from behind all manner of clobber got my interest tickled and I decided it was time for a revival. It was a bit like finding a long-lost friend after many years. I just had to bring that relationship back, actively. So after a spot of cleaning to eliminate evident signs of neglect, there it was again in all its shining glory, ready for a second lease of life.</p>
<p>And here are the results! Delicious raviolis with parma ham, sun-dried tomato, a bit of parmigiano, mozzarella & fresh basil inside. Yum!</p>
<p> We so enjoyed making and eating our pasta we've wowed never to buy so called fresh pasta again. Home-made is SO superior and SO easy, I just can't understand how we could allow ourselves to forget that.</p>
<p>Dear pasta machine, we love you dearly. Here's a friend that's not going to be abandoned again.</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593582?profile=original" target="_self"><img width="750" class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593582?profile=RESIZE_1024x1024"/></a></p>
<p> </p>the wonder of left-overstag:supperclubfangroup.ning.com,2013-02-11:4181778:BlogPost:1405382013-02-11T14:46:47.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>Had quite a bit of home-made marzipan left over from my moroccan dinner which has been turned into delicious bouchées to enjoy with coffee. Yum yum!<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593946?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593946?profile=original" width="336"/></a></p>
<p>Had quite a bit of home-made marzipan left over from my moroccan dinner which has been turned into delicious bouchées to enjoy with coffee. Yum yum!<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593946?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593946?profile=original" width="336"/></a></p>Moroccan feast of the sensestag:supperclubfangroup.ning.com,2013-02-03:4181778:BlogPost:1391352013-02-03T02:08:07.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594123?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594123?profile=original" width="336"></img></a> The Moroccan Dinner has been quite a hit with my lovely guests! I promised them flavour and colours and they were quite taken by this feast for the senses!<br></br> And for the occasion, I learnt how to make "feuilles de brik"- well worth the effort - they make the most delicious little briouats.</p>
<p>I do so love moroccan cuisine!…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594123?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594123?profile=original" width="336"/></a>The Moroccan Dinner has been quite a hit with my lovely guests! I promised them flavour and colours and they were quite taken by this feast for the senses!<br/> And for the occasion, I learnt how to make "feuilles de brik"- well worth the effort - they make the most delicious little briouats.</p>
<p>I do so love moroccan cuisine! <a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594142?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594142?profile=original" width="448"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594378?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594378?profile=original" width="448"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596140?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978596140?profile=original" width="448"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596177?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978596177?profile=original" width="433"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596345?profile=original" target="_self"></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978596345?profile=original" target="_self"></a></p>Fish on a platetag:supperclubfangroup.ning.com,2012-11-10:4181778:BlogPost:1326372012-11-10T15:37:36.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>For our dinner last night I cooked what will be the main course of my next supper club dinner on 24 November, just to remind us how delicious it is! Salmon on mushroom, cream, curry & white wine sauce. I might try the recipe with saffron instead of curry one of these days.…<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593790?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593790?profile=original" width="414"></img></a></p>
<p>For our dinner last night I cooked what will be the main course of my next supper club dinner on 24 November, just to remind us how delicious it is! Salmon on mushroom, cream, curry & white wine sauce. I might try the recipe with saffron instead of curry one of these days.<a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593790?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593790?profile=original" width="414"/></a></p>La Mer inspires the next dinner @ Les Bons Vivantstag:supperclubfangroup.ning.com,2012-11-04:4181778:BlogPost:1320772012-11-04T00:00:00.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>"Remember, remember, the 24th of November! <br/> Curry powder, salmon and pots,<br/> I see no reason why curry powder and salmon<br/> should ever be forgot..".<br/> 4 places still available for our next dinner inspired by the sea.</p>
<p>"Remember, remember, the 24th of November! <br/> Curry powder, salmon and pots,<br/> I see no reason why curry powder and salmon<br/> should ever be forgot..".<br/> 4 places still available for our next dinner inspired by the sea.</p>Food, glorious food!tag:supperclubfangroup.ning.com,2012-10-28:4181778:BlogPost:1319192012-10-28T22:39:00.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594160?profile=original" target="_self"><img class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594160?profile=original" width="336"></img></a> Spent a week in Bordeaux (SW France) and enjoyed the autumnal bounty of fresh cepes and girolles among many other edible wonders. Local figs and grapes (chalsselas and muscat) brought back the pleasure of TASTE and the thrill of a proper producer's market, full of buzz where young, old, well-off as well as modest shoppers are all united in the quest for quality local produce.…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978594160?profile=original" target="_self"><img class="align-left" src="http://storage.ning.com/topology/rest/1.0/file/get/1978594160?profile=original" width="336"/></a>Spent a week in Bordeaux (SW France) and enjoyed the autumnal bounty of fresh cepes and girolles among many other edible wonders. Local figs and grapes (chalsselas and muscat) brought back the pleasure of TASTE and the thrill of a proper producer's market, full of buzz where young, old, well-off as well as modest shoppers are all united in the quest for quality local produce. And once the bags and baskets are full, all take time for a drink or some food in the little cafes, chatting, meeting friends, joking with strangers, in a word, enjoying life. A real tonic for me to be part of that utterly colourful, joyous human experience. WON-DER-FUL!</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595945?profile=original" target="_self"><img class="align-full" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595945?profile=original" width="336"/></a></p>DATE CHANGEtag:supperclubfangroup.ning.com,2012-09-05:4181778:BlogPost:1223972012-09-05T18:30:00.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>The French Autumnal Feast in York is now going to be on 13 October. Check the menu out on <a href="http://evk846.wix.com/bonsvivantssupclub">http://evk846.wix.com/bonsvivantssupclub</a></p>
<p> </p>
<p>The French Autumnal Feast in York is now going to be on 13 October. Check the menu out on <a href="http://evk846.wix.com/bonsvivantssupclub">http://evk846.wix.com/bonsvivantssupclub</a></p>
<p> </p>CHANGE OF DATEtag:supperclubfangroup.ning.com,2012-09-03:4181778:BlogPost:1225102012-09-03T17:18:05.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>The French Autumnal Feast is now brought forward to Saturday 13th October.</p>
<p>The French Autumnal Feast is now brought forward to Saturday 13th October.</p>French Autumnal Feast in Yorktag:supperclubfangroup.ning.com,2012-09-03:4181778:BlogPost:1222982012-09-03T07:46:04.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>We have 4 places left for the 20th of october.</p>
<p>We have 4 places left for the 20th of october.</p>Les Bons Vivants Yorktag:supperclubfangroup.ning.com,2012-09-02:4181778:BlogPost:1222812012-09-02T16:00:00.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>Les Bons Vivants York has a website: <a href="http://evk846.com/bonsvivantssupclub">http://evk846.wix.com/bonsvivantssupclub</a> Check it out!</p>
<p>Les Bons Vivants York has a website: <a href="http://evk846.com/bonsvivantssupclub">http://evk846.wix.com/bonsvivantssupclub</a> Check it out!</p>New supper club in yorktag:supperclubfangroup.ning.com,2012-09-01:4181778:BlogPost:1222712012-09-01T17:02:39.000ZLes Bons Vivants Yorkhttp://supperclubfangroup.ning.com/profile/VeroniqueKnighton
<p>Dear gastronomes,</p>
<p>I am starting a new supper club in York "Les Bons Vivants". As the name suggests, dinners here have a strong French accent (we're an anglo-french household) and will offer a variety of menus on a theme, including flavours from the former french colonial lands and the more exotic parts of the national territory (North Africa, Reunion Island). I am waiting in eager anticipation for my first guests to book! I have six places available for the 20th of October. A bientot!…</p>
<p>Dear gastronomes,</p>
<p>I am starting a new supper club in York "Les Bons Vivants". As the name suggests, dinners here have a strong French accent (we're an anglo-french household) and will offer a variety of menus on a theme, including flavours from the former french colonial lands and the more exotic parts of the national territory (North Africa, Reunion Island). I am waiting in eager anticipation for my first guests to book! I have six places available for the 20th of October. A bientot! Veronique</p>