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Travel Blogs from Dunes
... and baked.
poff to lunch at Bernard's again! We're wise now, and don't fill up on sop at beginning! Appetisers, soup, warm duck salad, pork with prunes, apple tart and creme brûlée! Gorgeous, well worth the wait!
We would all have liked a siesta! But we were booked onto the 3.30 tour of the chateau. So off we marched, limped and slogged! It wasn't a goo tour, principally as it was in French with a few english words scattered ...
... easier than pate sucreé to make.
then over to Bernard's kitchen to make desserts: creme brûlée, yes including mega huge blowtorch!, creme caramel, and crepes, as well as a chocolate mousse to die for. Then a bechamel sauce too. Then back to David's kitchen to make the suzettes sauce for the crepes - looks dangerous, then some red wine reduction sauce and some Demi glacé ready for the mushroom sauce tomorrow - this is no holiday!
... in a basic place
Back then to fillet a plaice, (yuck!), make the tarte aux pommes, work of art if I say it myself, then help plate up dinner, mussels, plaice, cheese , tarte aux pommes.
Very late going to bed, well after 11 pm!,lots of hangovers tomorrow I suspect! Me, I'm being careful, got the blinking stairs to ...
... honing our chef's knives ( keeping them sharp every day, sharpening is something you get done professionally apparently) the cutting and chopping onions. Good techniques and useful at home, then chopping and dicing and pureeing garlic, just using a knife A the more you mash the garlic, the stronger it gets apparently. Strength of taste also changes according to when you add it during cooking.
Then we made a puff pastry gateaux pithivier, filled with almond paste and decorated. ...
An aperitif is apparently an alcoholic drink prior to a meal to stimulate the appetite. No one needed a meal after the "aperitif" that Jean-Bernard and Claudine put on last night. I have been slack at taking pictured while with the family. I tried to make up for it last ...
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- Free parking