William Leymergie SEASON 2022 - 202312h36, May 14, 2023
Every Sunday, William Leymergie makes you discover new places all over France.
Barbecue on the water in Gurgy (Yonne)
Aperitif formula for 2 people: 65€ / 16€ per additional person
www.barbecuesurleau.com
Accommodation:
Bed & Breakfast "Le relais des Saints Pères"
In Auxerre
In a beautiful mansion
Room from 60€
www.relaissaintsperes.fr
The silk workshop in Lyon (Rhône)
Free visit
www.atelierdesoierie.com
Restoration:
Restaurant "La mère Jean"
In Lyon
Dish between 11 and 30€
www.lamerejean.fr
Immersive experience at the ancient theater of Orange (Vaucluse)
Price: 22€ / adult
www.odyssee-sonore.com
Restaurant:
Restaurant "The flavors of the market"
In Orange
Menu at 20€ for lunch on weekdays up to 33€
www.lessaveursdumarche.com
The Culinary Walk of Fabrice Mignot – The castagnaccio
Ingredients:
- 115 g chestnut cream
- 3 whole eggs + 2 yolks
- 100 g semi-salted butter
- 90 g chestnut flour
- 50 g powdered sugar
- 300 g icing sugar
- 5 chestnuts au naturel (canned or vacuum-packed)
- 50 g pine nuts
- 2 tablespoons brown rum
- 1/2 packet baking powder
Preparation of the recipe:
1. In a small saucepan melt the butter over low heat. In the bowl of a food processor, whisk the chestnut cream with the 2 egg yolks to obtain a smooth paste.
2. Add little by little, whisking the melted butter, sifted flour and yeast. When the dough is homogeneous, reserve it in a dish at room temperature.
3. Place a heat-resistant bowl on a barely simmering pot of water. Break the 3 eggs in the bowl and whisk with the powdered sugar to raise the mixture (at least 3 min), then pour into the bowl of a food processor and whisk again, until the mixture doubles in volume. Stir it into the chestnut paste.
4. Preheat the oven to 180° (th 6). Line the bottom of a rectangular (or missing) mold with parchment paper. Crumble the chestnuts in it. Pour the dough and bake for 30 min.
5. Dry roast pine nuts in a frying pan. In a bowl, mix the rum, 2 tablespoons of water and icing sugar.
6. Remove the cake from the oven, let it cool, then unmold it. Top with rum icing, smooth with spatula. Sprinkle with pine nuts and let the cake cool completely before enjoying it at room temperature.
Sleeping in a den in Thoiry (Yvelines)
Price: 150€ per person per night
www.thoiry.net
The LaM of Villeneuve d'Ascq celebrates its 40th anniversary
www.muee-lam.fr
In Danielle Moreau's column: Philippe Lavil takes us to Sologne