Hotel Chapon Fin
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... summarizes our day (and, to be honest, the rest of the week as well.)
The day was a bit of a whirlwind, In addition to enjoying ourselves, Sidney and Allison also want to make sure that we learn a lot while we are here. We jumped back and forth between making multiple different kinds of ganache and macaron shells, madelines, brioche, croissant and chocolate glaze and 3 kinds of meringue!
Alison showed us how to assemble ...
... creme brulee, vanilla amarula ice cream and the smoothest sorbet that I have ever tasted.
We created and sampled contrasting breads: soft dinner rolls (melt in your mouth) and fougasse (a great dipping bread). It was a great experience being able to directly compare (taste) different types of recipes to see how each could best be used.
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 ...
... 7 electric points but unfortunately only one worked and we did not get it! Another British couple turned up having obviously been there before and immediately plugged in. Not a problem really as we do not have to be connected to power all the time, luckily. There was a Co-op shop right opposite as well as a bakers so life was ...