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Serge The Concierge

Spend More Time Doing Less in Occitanie, South of France...Food, Wine, Travel Since March 2005

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Afro Brazilian Roots to Cooperative Economics of Ujamaa, Kwanzaa Culinarians
Event, Food and Drink, Personal Organizer, Recipes, Serge the Concierge, Weblogs  /  December 31, 2011
by Serge the Concierge  /  0 Comments

Afro Brazilian Roots to Cooperative Economics of Ujamaa, Kwanzaa Culinarians

Au Chaud Lapin, Tops List of Montreal Restaurants Opened on New Year’s Eve
Food and Drink, Personal Organizer, Restaurants, Serge the Concierge, To Do Lists, Travel, Weblogs  /  December 29, 2011
by Serge the Concierge  /  0 Comments

Au Chaud Lapin, Tops List of Montreal Restaurants Opened on New Year’s Eve

Exhibit A, Empty Bottle of Anne Amie Vineyards Cuvee A Pinot Noir 2009
Consumer Products, Food and Drink, Personal Organizer, Serge the Concierge, Weblogs, Wine  /  December 28, 2011
by Serge the Concierge  /  0 Comments

Exhibit A, Empty Bottle of Anne Amie Vineyards Cuvee A Pinot Noir 2009

Playing with Fire, Stonehaven Fireballs Hogmanay Festival, New Year’s Eve in Scotland
Event, Music, Serge the Concierge, To Do Lists, Travel, Weblogs  /  December 28, 2011
by Serge the Concierge  /  0 Comments

Playing with Fire, Stonehaven Fireballs Hogmanay Festival, New Year’s Eve in Scotland

Snowshoeing Best Way to Burn Calories Piled Up at Holiday Parties
Consumer Products, Food and Drink, Health, Personal Organizer, Serge the Concierge, To Do Lists, Weblogs  /  December 28, 2011
by Serge the Concierge  /  0 Comments

Snowshoeing Best Way to Burn Calories Piled Up at Holiday Parties

Festive Lobster, Chestnuts, Cauliflower, Salsify, Brandy-Lobster Sauce Recipe from Bluestem Cookbook
Books, December Holidays, Fish and Seafood, Food and Drink, Personal Organizer, Recipes, Restaurants, Serge the Concierge, To Do Lists, Weblogs  /  December 28, 2011
by Serge the Concierge  /  0 Comments

Festive Lobster, Chestnuts, Cauliflower, Salsify, Brandy-Lobster Sauce Recipe from Bluestem Cookbook

Father Frost and St Basil Cathedral, Taste of Russia, Christmas in Tivoli 2011 til’ December 30
Personal Organizer, Serge the Concierge, To Do Lists, Travel, Weblogs  /  December 27, 2011
by Serge the Concierge  /  0 Comments

Father Frost and St Basil Cathedral, Taste of Russia, Christmas in Tivoli 2011 til’ December 30

Bright like a Blood Orange Sparkler, Cocktail Recipe from ‘Raising the Bar’
Books, Cocktails, Food and Drink, Personal Organizer, Recipes, Serge the Concierge, To Do Lists, Weblogs, Wine  /  December 26, 2011
by Serge the Concierge  /  0 Comments

Bright like a Blood Orange Sparkler, Cocktail Recipe from ‘Raising the Bar’

Elegant Tastes of Vienna, Christmas Goose Recipe from Neue Cuisine Cookbook
Books, Duck, Game, Other Birds, Food and Drink, Personal Organizer, Recipes, Restaurants, Serge the Concierge, To Do Lists, Weblogs  /  December 24, 2011
by Serge the Concierge  /  0 Comments

Elegant Tastes of Vienna, Christmas Goose Recipe from Neue Cuisine Cookbook

Popping Up Champagne with i Pad, How to Video by Benoit Tarlant
Food and Drink, Personal Organizer, Serge the Concierge, To Do Lists, Weblogs, Wine  /  December 24, 2011
by Serge the Concierge  /  0 Comments

Popping Up Champagne with i Pad, How to Video by Benoit Tarlant

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  • Latour 1888 to 1913, Bordeaux Magic Kingdom, A Wine Cellar For Grown Men Is Like Candy Store For Kids
  • Octopus Sopes, Start With Thick Corn Tortilla With Edges Pinched Up, Recipe from ‘Sunny Days, Taco Nights’ by Enrique Olvera

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Categories

  • 10 Dos and Don'ts
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  • Epiphany Galette Des Rois
  • Event
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  • Serge the Concierge
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Recent Posts

  • Tamakake Gohan Recipe from ‘Rice: 80 Easy Rice Recipes’ Cookbook by Makiko Sano
  • Guajillo, Pasilla and Morita Chiles A Must for Slow Simmered ‘Tijuana-style Birria Tacos’ from ‘Sunny Days, Taco Nights’ by chef Enrique Olvera
  • T Pain, When Your Laptop T Key Stops Responding, You Realize T is One of the 6th Most Used Letters
  • Latour 1888 to 1913, Bordeaux Magic Kingdom, A Wine Cellar For Grown Men Is Like Candy Store For Kids
  • Octopus Sopes, Start With Thick Corn Tortilla With Edges Pinched Up, Recipe from ‘Sunny Days, Taco Nights’ by Enrique Olvera

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