William Leymergie SEASON 2022 - 202312h46, 04 June 2023

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

The pagoda of Chanteloup in Amboise (Indre-et-Loire)

Price of the visit: 11€

Open daily from 10 a.m. to 19 p.m. in high season

www.pagode-chanteloup.com

Restoration:

Restaurant "L'Ecluse"

In Amboise

From 22€ for lunch on weekdays

www.ecluse-amboise.fr

The stud farm of Tarbes (Hautes-Pyrénées)

Free open house on weekends between 14pm and 19pm

Guided tours all summer at 10:30 am and 16 pm every day

Price: 7€

https://www.tarbes-tourisme.fr/je-decouvre/nos-incontournables/le-haras-de-tarbes/

Accommodation:

Hotel "Le Nex Hotel"

In the old district of the arsenal

Double room from 70€

www.lenexhotel.com

La Chaise-Dieu Abbey (Haute-Loire)

Open daily from 10 a.m. to 19 p.m.

Price of the visit: 9€

Attention, at the end of August, during the festival, some access is restricted

www.chaisedieu.fr

Accommodation / Catering:

Hotel / restaurant "L'écho et l'abbaye "

With views of the Abbey for some rooms

From 95€ for two people

Restaurant possible – From 25€

 www.echo-et-abbaye.com

The Culinary Walk of Fabrice Mignot – The Mouclade

Ingredients for 2 people:

  • 1 L mussels
  • 7cl of white wine
  • 1 clove garlic
  • 2 shallots
  • 15gr butter
  • 3 tbsp crème fraîche
  • 1 egg yolk
  • 1 large pinch of saffron (1 scoop)
  • Parsley
  • Salt
  • Pepper

Recipe:

  • In a pot pour the white wine and chopped garlic, add the mussels previously washed and rubbed, cover and cook over high heat 5 to 8 minutes, stirring occasionally.
  • In the pan of the oven place a sheet of aluminum foil.
  • Let the mussels cool while preserving the cooking juices.
  • Remove 1/2 part shell and place the molds on the foil.
  • In a saucepan melt the butter and brown the chopped shallots.
  • Strain the cooking juices from the mussels and add to the saucepan.
  • Add the saffron, egg yolk, mix and add the cream, salt and pepper.
  • Heat without stopping to stir until thickening of the sauce which must be creamy (if it remains too liquid add a little flour).
  • Pour this sauce gently over the mussels (be careful that they do not move).
  • Place in the oven 10 minutes th. 5 (150 degrees)

The desert of Platé in Flaine (Haute-Savoie)

Take the Grandes Platières cable car

9 a.m. to 17 p.m. in summer

Price : 19,50€

www.flaine.com/desert-de-plate-vue-mont-blanc

Catering / Accommodation:

Hotel-restaurant "Le totem"

In Flaine

Main course between 17 and 26€

www.terminalneigetotem.com

Exhibition "Under the gaze of Medusa" at the Museum of Fine Arts of Caen

Expo until September 17, 2023

Price: €5.50/person – Reduced price: €3.50/person

Free for children under 26 and for all, the 1st weekend of the month

https://mba.caen.fr/exposition/sous-le-regard-de-meduse

In Danielle Moreau's column: Isabelle Carré takes us to the Basque Country