Logis Le Tulipier
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Travel Blogs from Vienne-le-Chateau
... a book and a half and spent the days resting. I think I might have to find a gym once I am 100% better as I eat too much bread, Quiche and pastries here with little to no exercise. Hopefully I will be back at school on Monday. And then the end of the week is Christmas holidays for a few weeks. Sorry there isn't much to say. I hope everyone is well. Love Hannah ...
I am very sorry I haven't written in a while. I arrived safely to Monts, Centre where my lovely host family lives. It is a little town and about a 35 minute bus trip to my school which is HUGE! It looks a bit like the classic American schools in movies with the Cafeteria and hallways and classrooms. I have made some nice friends, but I just have to work out how to say "Can ...
To quote The Simpsons: Best. Day. Ever!
Today we tackled 4 of the biggest M's in pastry:
- Madelines and
Desserts often require the production of multiple individual components that are brought together into a delicious creation at the end of the process. That statement ...
... 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 ...