Allier, Tours, Pau, Garbure and Sartene

William Leymergie SEASON 2022 - 2023 12:30 p.m., January 15, 2023

Part 1 - Maison Mantin in Moulins (Allier) 

• Open Monday to Saturday from 10 a.m. to 12 p.m. and from 2 p.m. to 6 p.m. / Sunday open only in the afternoon 

• Price: €8 entry 

• https://museums.allier.fr/424-louis-mantin-histoire.htm 

Accommodation:  

• Giselle's House 

  • At Moulins 

  • 700m² mansion 

From 80€ per night for 2 people 

Part 2 - Offard's workshop in Tours  

• For the visit, call the workshops of Offard 

• www.atelierdoffard.com 

Catering:  

• “Le p’tit blanc” wine bar 

  • Near the Halles de Tours 

  • Between 20 and 25€ à la carte per person 

  • https://www.touraineloirevalley.com/restaurants/le-ptit-blanc-tours/

Part 3 – The castle of Pau (Pyrénées-Atlantiques) 

• Open daily from 9:30 a.m. to 11:45 a.m. and from 2 p.m. to 4:45 p.m. 

• Guided tours to book 

• Price: €7 entry 

• www.chateau-pau.fr 

To report:

• Meat Pies from Maison Bizot 

  • Puff pastry topped with apples and prunes then flambéed 

www.lestourtieresbizot.fr

Part 4 - Fabrice Mignot's Culinary Stroll – La Garbure (South-West) 

Ingredients for 8 people:  

• 1 stub of Bayonne ham, around 500 g 

• 9 peppercorns 

• 1 Espelette pepper or ½ teaspoon Espelette pepper powder 

• 1 onion studded with 4 cloves 

• 6 to 7 cm celery stalk 

• 1 sprig of thyme 

• 1 bay leaf 

• 1 green cabbage 

• 6 carrots 

• 4 turnips 

• 2 fine leeks 

• 6 potatoes 

• 250 g of Tarbes beans 

• 8 pieces of duck confit 

The day before, pour the ingot beans into a salad bowl.

Cover them with water and let them soak for at least 12 hours. 

D-Day 

In a large Dutch oven, place the heel of ham, the peppercorns, the Espelette pepper, the onion studded with cloves, the celery stalk, the thyme, the bay leaf.

Cover with 4 to 5 liters of water.

Everything has to be submerged.

Adapt according to the size of your casserole. 

Bring to a boil then reduce the heat to simmer gently, on a low boil.

It left for 1h30 of cooking. 

Meanwhile, wash the vegetables, cut the carrots and turnips into large chunks and the leeks into small pieces. 

In a skillet, brown the pieces of duck confit over high heat.

When they are nicely browned, set them aside. 

Keep about 4 tablespoons of the cooking fat in which you sweat the vegetables (carrots, leeks, turnips for a few minutes). 

After an hour and a half of cooking the heel of the ham, remove ten ladlefuls of broth from the pot and set aside.

Add the vegetables that have just sweated and the drained tarbais beans to the pot. 

Return to the boil and simmer for at least 2 hours.

After 2 hours, add the cabbage (from which we removed the heart, which we washed and cut into strips). 

Cover with the reserved broth.

Cook for half an hour. 

Finally, add the potatoes, washed and cut into large chunks.

Let it cook for another half hour. 

All you have to do is add the pieces of confit.

Let it cook until it cools down (around 1/4 hour).

After this time, taste, salt if necessary and serve. 

Part 5 - Ranch Santu Pultru in Sartène (Corse-du-Sud) 

• Price: from 70 to 120 € per ride

• www.randochevalcorse.fr 

Part 6 - “Intimate Yves Klein” exhibition in Aix en Provence 

• At the Hotel de Caumont 

• Until March 26, 2023 

• www.caumont-centredart.com 

In Danielle Moreau's chronicle: André Dussollier takes us to Annecy