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Any french Chilliheads

Sandgroper

Sandgroper

Am travelling to France in June to see AC/DC in Nice and was wondering if there is anything chilli like in that country. Driving Paris- Nice-back to Paris. Going to hopefully check out some traditional cheesemakers while I am there and would like to check out French Chillis too:cheers::dance:.
 
I don't know anything about Paris but I do know french chileheads both from France and Canada. Apparently the Basque area is known for their peppers, especially the Piment D'espelette which is used basically as their form of mild paprika and is a great pepper especially roasted
 
Only ever came across one chillihead from france and he was a brit who moved over there and according him the french don't do serious chilli and they all though it was weird that he was growing them!
 
You really must be there biggest fan to travel from Australia to France!!. I have some French colleagues that might have some good suggestions..

btw: for cheese you should visit Holland! :lol:. From Paris it's only a 4 hour drive..

Have fun!

Sandgroper said:
Am travelling to France in June to see AC/DC in Nice and was wondering if there is anything chilli like in that country. Driving Paris- Nice-back to Paris. Going to hopefully check out some traditional cheesemakers while I am there and would like to check out French Chillis too:cheers::dance:.
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Yeah, you are a dedicated fan! Why don't you travel to Sarasota, FL? They live there part of the year. ;)

Cheesewise the Netherlands aren't bad, Lee. But I would prefer France.
 
Yeah i am a big fan but the trip is really for my son who was in hospital here when they toured. He went through a lot of pain and procedures and was bitterly dissapointed at missing the concert so off we go. I'm not complaining mind you. The trip will be a business trip if a fair component of it is spent studying tradional cheesemaking in France as we hope to open a boutique cheese factory here on my return. Making a super hot Naga Cheese. I did plenty of market research a couple of years ago making and marketing a superhot romano cheese that used Red Savinas but the TM for RS is a pain so I will make a Naga Cheese. I couldn't make enough of it before as there is only insipid chilli cheeses on the market here with token red bits splattered through them and no real heat to speak of.
 
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