William Leymergie SEASON 2022 - 2023 12:39 p.m., December 04, 2022

Every Sunday, William Leymergie makes you discover new places all over France.

Visit of the silver mines in Sainte Marie aux Mines (Haut-Rhin) 

Price: €16 / adult – half price for children 

www.noel.alsace/228002218-miners-and-gnomes-in-val-dargent/ 

Accommodation:

The Wistub hotel “At the silver mines” 

At Sainte Marie aux Mines 

From €68 for two 

www.hotel-wistub.com 

The Petitcollin toy factory in Etain (Meuse) 

Visit at 2:15 p.m. during school holidays 

Price: €7 for the factory and the museum 

www.petitcollin.com 

Accommodation:  

Hotel – restaurant “The Mermaid” 

A Tin 

From 55€ for 2 

www.la-sirene-hotel-restaurant.com 

Maintenon Castle (Eure-et-Loir) 

Open Tuesday to Friday from 2 p.m. to 6.30 p.m., Saturday Sunday and public holidays from 10.30 a.m. to 6.30 p.m. 

Price: €8.50 for the castle and the gardens.

Add €1.50 for the guided tour 

www.chateaudemaintenon.fr Catering: 

Restaurant “Aux deux M” 

In Maintenon 

Menu from €18 during the week 

www.facebook.com/auxdeuxm 

Fabrice Mignot's Culinary Stroll – Le pithiviers 

Pithiviers Fondant

Ingredients :  

  • 150g ground almonds 

  • 150g sugar 

  • 150g butter 

  • 3 eggs 

  • 180g icing sugar 

  • candied fruits (bigarreaux and angelica) 

  • a lemon 

  • optional: a dash of rum, rice cream or cornflour 

- Preheat the oven to 180°C.  

- Mix the sugar and the ground almonds, the eggs (keeping a white aside for the glaze) and add the softened butter.  

- Mix everything (with the optional ingredients).  

- Bake at 160°C and cook for 30 to 35 minutes.  

- For the glaze: emulsify the egg white, add the icing sugar and a zest of lemon.

Spread it over the pithiviers, wait for it to harden before decorating it with candied fruit. 

Laminated Pithiviers 

Ingredients 

• 2 fresh puff pastry (2 times 200 g) 

• 125g almond powder 

• 125g icing sugar 

• 100g softened butter 

• 2 eggs 

• 2 tablespoons of rum 

• 1 teaspoon of bitter almond flavoring 

- Pour the almond powder into a saucepan and heat over low heat, until the powder is slightly colored.

Remove the almonds from the heat, put everything in a bowl, let cool and add the sugar 

- Soften your butter.

Put the soft butter in a bowl and work it with a spatula until its texture becomes soft.

Then add the ground almonds and sugar.

After, put the eggs, rum and bitter almond extract.

Mix everything together and you should have a magnificent frangipane! 

- Roll out your first puff pastry and place your freshly made almond cream evenly over it, not completely covering the edges (leave 1 to 2 cm).

Then cover everything with your second puff pastry.

Connect the edges of the two pieces of dough and brush the top with an egg yolk then criss-cross everything with a knife. 

- Bake your puff pastry Pithiviers for 30 minutes in your preheated oven Th 6 (180°C).

The pastry on top should be golden brown.  

- Take out of the oven, wait 15 minutes before enjoying it slightly warm 

Ride aboard the Napoleon Express between Pontivy and Lambel Camors (Morbihan)

www.cfcb.bzh 

Playing cabbage in Normandy  

Sunday December 4 from 2 p.m. in Manneville-sur-Risle

www.jeuxtradinormandie.fr 

In Danielle Moreau's column: Bernard Werber takes us to Toulouse