The Good Life France

1 week ago | thegoodlifefrance.com | Janine Marsh

The renowned wine and spirits warehouses Calais Vins and Olivier Vins in Calais, among the biggest and best wine stores in France have a free day trip offer from Dover to Calais. Fill your boot with some excellent wines – and spend the day discovering the fascinating town of Calais just 26 miles from the UK’s shores. Load up with some truly brilliant wines, beers, spirits and more – and get an excellent deal, plus have a great day out.

1 week ago | thegoodlifefrance.com | Janine Marsh

Wherever you are from in the world, moving to France is an exciting step. Perhaps you’re on a fixed work contract and plan to return to your home country in a couple of years, or maybe you want France to become your forever home. With so many different situations, the most important point is to ensure you have the right residency card for your situation.

2 weeks ago | thegoodlifefrance.com | Janine Marsh

I’ve travelled to every region of France and learned that there are a few things that many visitors miss out on that really make your holiday special and add an authentic element to your discoveries.

2 weeks ago | thegoodlifefrance.com | Janine Marsh

In France, there are times when it’s not what you say, it’s the way that you say it. I’ll be honest, I’ve not found it easy to learn French. I had schoolgirl French when I came here and after years of practice, I can understand French well enough to interview people, read a newspaper, watch a film and the news, I can even read French books. But even after all this time, I still struggle with the dreaded grammar rules.

2 weeks ago | thegoodlifefrance.com | Janine Marsh

This recipe for crispy fried, breaded goats cheese is seriously tasty. It’s a perfect snack, starter, party food or main dish with a green salad. We warn you – it’s very moreish!SERVES 4Active time: 15 minutesCooking time: 4 minutesINGREDIENTS7 oz. (200 g) quince paste2 tbsp sherry vinegar8 g ground Espelette or Aleppo pepper1 tbsp lemon juice (from about ½ lemon)1 tbsp dried thyme1 cup (3½ oz./100 g) dried breadcrumbs1 × 8-oz.