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