L'Auberge de la Tour
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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!!!
Another spectacular day......
In addition to the scrumptious components of yesterday's breakfast, today we enjoyed the most gorgeously sinful eggs ever created.....and the only ingredients were fresh eggs scrambled in butter!
Today we took on frozen desserts and savoury breads.
The morning was spent baking our pastry shells from ...
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 ...
... at about 97%! AND then the rain came, in torrents, all night. We had to resort to the Hobbit, part two and we enjoyed that again. Now in the inevitable MacDonald's as our wifi deal with 3 using a mifi system is not working so Sue on Skype, 45 minutes so far, trying to get help. 3 have set up a deal with France (not sure which company) for a shared use but it is not being shared with ...
... 8217; get here on (or about)
Wednesday. We can only hope.
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