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End of season 1

Updated: Oct 26, 2023

Yes, then it was September 15th, the final dinner with the guests of our chambres d'hôtes and and some naturist guests who live in our region. Just like in the past weeks, we set the table outside. This time for a total of 12 people, and it was an incredibly pleasant Italian evening with a generous spread of antipasti, lasagna, and Tiramisini. The day itself was delightful with plenty of sunshine and temperatures reaching around 30 degrees Celsius. It felt like a gift for the last day of the first season.

However, you can already feel that autumn is approaching. The leaves are falling from the trees, and the pool steams in the morning. The pool water is also getting colder again. It will surely be better next year when we have a cover for the pool: no more sad frogs that can't get out of the pool, fewer leaves and flies in the water, less water loss, and the temperature will stay more stable so we can swim for a longer part of the year.

Add the sauna and hot tub, a nice chill spot, and we have a complete spa resort. We're almost looking forward to winter. But first, it's time for a vacation after more than three months of hard work. It feels a bit strange here now, all of a sudden, without guests around.


So now the camper is packed, and we're ready to leave tomorrow morning. We're heading to Germany and the Netherlands to visit family and enjoy a vacation. But secretly, we'd rather stay here in our little paradise a while longer. Of course, we want to see the children and grandchildren, but the weather is still nice, and it would be pleasant to relax here a bit longer and get to know the area better. However, the plans are set, and we have lovely caretakers for our cats, so off we go.

During the time we're away, we'll evaluate the past few months. We are certainly very pleased with our first French bed and breakfast experiences. And that's not in the least thanks to all the wonderful guests we've had the pleasure of hosting. We look forward to welcoming everyone back next year!


Click on this picture and enjoy seeing our domain again in this great drone video made by Dean Pratt.

 



Recipe Brioche Perdue



Often, guests ask us for the recipe for one of the dishes we served. In these blogs, we'll occasionally include a recipe. Please let us know in the comments which dish you'd like the recipe for, and perhaps it will be featured next time.

This time a recipe for brioches, based on one of the courses we had during a lunch at La Marmite in Le Dorat.


Brioche Perdue (French Toast with Goat Cheese and Honey)


For 4 people


Ingredients:

  • 4 brioches

  • 1 egg

  • 250 ml milk

  • A few sprigs of thyme

  • Salt and pepper

  • 4 slices of goat cheese

  • Honey

  • Butter

Instructions:

  1. Slice the brioches partially in half but leave them attached at one end.

  2. Mix the egg with the milk, pepper, salt, and thyme leaves. Soak the brioches in this mixture for at least half an hour, ensuring they absorb plenty of it. Turn them occasionally and make sure the insides are well covered.

  3. Preheat the grill to 230°C (446°F).

  4. Melt a small amount of butter in a pan. Remove the brioches from the milk mixture and fry them on both sides in the pan. You'll notice that they puff up a bit. I also often pour the remaining milk mixture into the pan. Sometimes I use it as extra decoration, and sometimes there isn't much left because it has been well absorbed by the brioches.

  5. Remove the brioches from the pan and place them on a baking sheet lined with parchment paper. Place a slice of goat cheese on each one and drizzle some honey on top, along with a bit more thyme.

  6. Broil them for about 5-10 minutes, or until the goat cheese has melted. Keep an eye on them.

  7. Enjoy!

Bon appétit!









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