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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!!!
... was spent learning the fundamentals of chocolate including tempering, molding, ganache, mousse and stenciling. Taste testing different varieties illustrated the remarkable differences that the location of growth, preparation and concentration have on the taste and impact of chocolate.
... 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 ...
... so many that you are tripping over each other. I would take today over a day in June anytime.
The trip was quick and efficient. It took 90 minutes to arrive at our destination. It was very relaxing watching the hypnotic motion of the countryside rolling by....another village,...another church...another winery...another village........
Our 'hotel', the Chateau Valcreuse, is ...