Ibis Poitiers Sud
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... then proceeded to demonstrate a few 'over the top' presentation techniques that illustrate the precision, creativity and finesse exhibited by professional pastry chefs.
Sidney put a layer of glaze on Tuesday's layered mousse dessert that looked like a chocolate mirror. All of the components that we have been working on over the course of the week are starting to come together. Can't wait for the grande finale tomorrow night!!!
... pastry was used to create a classic Napolean (or Mille-feuille). After lamb shanks (in Morrocan inspired sauce, falling off the bone) the passion fruit creme brulee was served with a raspberry sorbet - the contrasting flavours played beautifully against each other. To me, a well prepared creme brulee is absolute and undeniable perfection.
What a fantastic first day!
After a breakfast of freshly baked croissant, aromatic French cheese and saucisson, we dove right into making a praline pastry cream.
What followed was a tour of the major players of French pastry - puff pastry, pate sablee (to make a creme brûlée tart), choux pastry, profiteroles and crouqembouche. We even made a sourdough base bread (from apples!) to use later in the ...
... was being held by the French Resistance. The Germans decided to take retribution against the inhabitants of Oradour. On the above date, they sealed off the town and gathered up all the males and led them to a barns where they were all shot in the legs. When none of them could move they were covered with fuel and burnt alive. The woman and children were taken to the village church and an incendiary device was ignited. When they tried ...
After a terrific thunder storm during the night, we left at 9.45 for the 83 miles to this Aire. It was a very different journey as the scenery was quite flat compared to the previous journeys. However, we arrived by 1205 which was good. This Aire is in the car park of the town and you are right outside the school. It says that ...