FRENCH DISHES Archives : Page 7 of 9 : Ooh La Loire

CREME BRULEE

By Sheila Wilton
April 11, 2019
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Never one for Gadgets but since getting a kitchen blow torch there is no stopping me and for me blow torch equals Créme Brulee. It is strange but for some … Continue Reading →

LAMB NAVARIN

By Sheila Wilton
March 15, 2019
1 Comment

Spring is in the air, and Easter is just around the corner. So our thoughts always turn to Lamb. .This slow cooked lamb is a French classic which takes … Continue Reading →

JUS GLACE DE PETITIS POIS MENTHE

By Sheila Wilton
March 15, 2019
2 Comments

Sheila prepared this Amuse Bouche for our annual Christmas Meal with Cathy and Nigel. It is very light but tasty, and so easy. To finish she served it with a … Continue Reading →

SOUPE A L’ OIGNON (French Onion Soup)

By Sheila Wilton
February 13, 2019
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The subtle smoky flavoured Soupe à l’Oignon is associated with the réveillon on Christmas Eve and is a traditional winter favourite, and is also a firm favourite in Monkvalley. INGREDIENTS … Continue Reading →

TART AU CITRON

By Sheila Wilton
October 28, 2018
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When it comes to lemon tart, keep it simple – this should be an elegant, rather than a fussy dish, with a silky, zingy filling encased in thin, delicate pastry, … Continue Reading →

PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE

By Sheila Wilton
February 18, 2018
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The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →

HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

By Sheila Wilton
February 15, 2018
1 Comment

Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →

BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS

By Sheila Wilton
February 15, 2018
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Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.