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I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
24.10.2016 El Grupo Joven de la Hermandad del Calvario de Estepa está llevando a cabo una recogida de juguetes usados en la localidad a favor de Cáritas Estepa. Quienes quieran colaborar en la campaña pueden llevar sus juguetes a los puntos de recogida establecidos en Foto Gracia y en Juguetería Don Dino. Fuente de la … Leer más
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
As I wrote my list, I realized that many of these lessons were actually common sense — and yet, if my past experiences are any indication, these common-sense lessons are exactly the ones that are easy to neglect and that we often need to be reminded of.
21.10.2016 La Revista Sevilla Magazine está buscando al «Diseñador Favorito 2016 » de Sevilla, siendo éste elegido por la audiencia. El diseñador premiado será el que más apoyos reciba en los distintos perfiles sociales de la Revista Sevilla Magazine, siendo el criterio la acumulación de un mayor número de «me gusta» en las distintas fotografías … Leer más
20.10.2016 El domingo 6 de noviembre la localidad de Estepa volverá a ser escenario de una concentración de Vespas con el «II Polvorón Vespero». Aquellos propietarios de Vespas que quieran unirse a la concentración deberán inscribirse hasta el 2 de noviembre en la dirección de correo electrónico polvoronvestepa@gmail.com o en los teléfonos 665 640 231 (David) y 629 347 409 (Tovales). … Leer más