Le Manoir St Jean
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Travel Blogs from Saint-Paul-d'Espis
... dour, disinterested tour guide! Nice chateau, but not world state ring! I managed to escape early back to the cookery school for a rest!
tonights dinner was completely of our making!two colour soup, ballotine of chicken with roasties made with foie gras fat, divine! The our lemon tart, which was out of this world, oh and cheese course in there somewhere. A fitting end to the week!
fell into bed after finishing packing.
... easier than pate sucreé to make.
then over to Bernard's kitchen to make desserts: creme brûlée, yes including mega huge blowtorch!, creme caramel, and crepes, as well as a chocolate mousse to die for. Then a bechamel sauce too. Then back to David's kitchen to make the suzettes sauce for the crepes - looks dangerous, then some red wine reduction sauce and some Demi glacé ready for the mushroom sauce tomorrow - this is no holiday!
I have just lost the whole of today's blog for some reason, having spent an hour composing it! Not happy!
Summary only now, as nearly time for breakfast - sorry!
Made Pastry before leaving for market, pâté sucreé, really difficult to handle, sweet pastry, it was for later
Then off to market in Fleurance, ...
Monday morning dawned misty but warm. Slept reasonably well, apart from having to negotiate the open staircase to the toilet! They are treacherous! In the night I couldn't find the light switch, it is in a silly place, halfway up the wall, and a French style one (obvious I suppose, we are in deepest rural France!) so I decided the only safe way to negotiate the said stairs in the dark, no street lights here, and really needed a wee badly, no time to faff around looking for light switches, ...
An aperitif is apparently an alcoholic drink prior to a meal to stimulate the appetite. No one needed a meal after the "aperitif" that Jean-Bernard and Claudine put on last night. I have been slack at taking pictured while with the family. I tried to make up for it last ...