Rouen, Castres, Villeneuve-lès-Maguelone and Samoens

William Leymergie SEASON 2022 - 2023 12:39 p.m., January 22, 2023

Le Secq des Tournelles museum in Rouen (Seine-Maritime) 

• Open every day from 2 p.m. to 6 p.m. 

• Free admission 

• www.museelesecqdestournelles.fr 

Catering:  

• In-situ restaurant 

  • Dish of the day formula at €11.50 

  • Starter/main course/dessert at 21€ 

  • www.insitu-restaurant.com 

Couture house Marie-Jeanne Beaujouan (specialized in the manufacture of corsets) in Castres (Tarn) 

• To visit the workshop, contact Marie-Jeanne Beaujouan on 06 95 99 69 32 

• www.corset-mariejeannebeaujouan.com 

Accommodation: 

• Bed and breakfast of Préau Saint Jacques 

  • In Castres 

  • From 85€ per night for 2 people 

  • www.preausaintjacques.fr 

Maguelone Cathedral in Villeneuve-lès-Maguelone (Hérault) 

• Open 365 days a year,  

• Free admission from 9 a.m. to 6 p.m. 

• Price with audioguide: €4.50 

• www.compagnons-de-maguelone.org 

Catering:

• “Blue fish” restaurant 

  • In Palavas-les-Flots 

  • Fish market / Restaurant 

  • www.monmenu.comduponant.fr/au-poisson-bleu/ 

Fabrice Mignot's Culinary Stroll – Le casse-museau (Tarn) 

Ingredients for 6 people 

• 3 liters of sheep's milk 

• 4 eggs 

• 75g flour 

• 1/2 teaspoon rennet 

• 2.5 g powdered yeast 

• 1/2 lemon zest 

• Butter, icing sugar 

  
  

  Preparation of the curdled sheep's milk: 

  
  

  Boil the sheep's milk in a saucepan and leave to cool to a temperature of 32°C.

  Then add the rennet and mix well with a whisk.

  Pour into a container and leave to stand for about 1 hour at room temperature.

  Drain the curd well in a cloth. 

  
  

  Preparation of the snout breaker: Carefully mix this curd with the eggs, flour, grated lemon zest and baking powder.

  Form balls of pasta of 175 g each. 

  
  

  Place on a baking sheet lined with parchment paper and lightly buttered.

  Preheat the oven to 250°C.

  Bake 10 to 15 min. As soon as the balls take on a color, split the top crosswise with a knife.

  Finish cooking over low heat (100°C) for about 20 minutes.

  Take out and let cool. 

  
  

  Sprinkle with icing sugar before serving.

  Taste!

Yoga with snowshoes in Samoëns (Haute-Savoie) 

• Price: 25€ per person for 3 hours 

• www.nature-quintessence.fr  

Catering:

• Patisserie / Tea room “A la Jaÿsinia” 

  • In Samoens 

  • www.a-la-jaysinia.com 

Exhibition “Spirit Pop, are you there?

» 

• At the Franciscans in Deauville 

• From January 28 until June 25, 2023 

In Danielle Moreau's chronicle:

takes us to Flers (Orne)