William Leymergie SEASON 2023 - 2024 12:34 p.m., February 25, 2024
Every Sunday, William Leymergie makes you discover new places all over France.
Underground walk with the via souterrata (Hautes-Alpes)
- Reservation at the Dévoluy tourist office,
- Price: €45 per person.
- www.ledevoluy.com/hiver/je-suis-sur-place/bouger/voyager-sous-terre/
Catering:
Restaurant “La Neyrette”
o In Saint Disdier.
o Double rooms: €135 per night
o Menu: €21 for lunch.
owww.la-neyrette.com
The first thalassotherapy center in France: Valdys
- Reservation on the Valdys website
- www.thalasso.com
Catering:
- Restaurant “Le Britanny”
o In Roscoff
o Relais and castle / starred table
owww.hotel-britanny.com
Hotel d'Assézat in Toulouse
- Open Tuesday to Sunday, 10 a.m. to 6 p.m.
- Late night every first Tuesday of the month from 6 p.m. to 8 p.m.
- Price: €11
- www.fondation-bemberg.fr
Catering:
- Restaurant “Casa Bomba”
o In Toulouse
o By Fabrice Mignot
o www.casabomba.fr
Culinary walk – Fabrice Mignot – La tielle Sétoise
Ingredients for 4 people (4 16 cm tielles):
For the dough:
400 g of flour
2 tablespoons of olive oil
5 cl of white wine
1 sachet of baker's yeast
1 egg yolk (for gilding)
Salt
For garnish :
1 kg of octopus (and/or squid), cleaned
1 kg of tomatoes
2 onions
3 cloves of garlic
Thyme, bay leaf
Cayenne powder / 2 bird's tongue peppers
Olive oil
Salt pepper
Preparation :
Preparation of the dough: Dissolve the yeast in a little lukewarm water and leave to rest for 15 minutes.
In a salad bowl, mix the sifted flour, salt, olive oil, white wine and yeast.
Knead until you obtain a soft and homogeneous dough.
If necessary, add water little by little.
Let the dough rest for at least 1 hour under a damp cloth.
Preparation of the filling: Freeze the octopus the day before to soften them.
After cleaning them, pre-cook them in a stock, then rinse them in cold water to “peel” them: remove the skin and the suction cups.
Cut the octopus meat into small pieces.
Peel and crush the tomatoes.
Slice the onions and garlic and brown them in a little olive oil.
Add the tomatoes, herbs, chili peppers, octopus meat, salt and pepper and simmer for 1 hour over low heat.
Let cool.
Assembling the cake: Oil 4 molds measuring 16 cm in diameter.
Divide the dough into quarters, then each quarter into two thirds (for the bottom) and one third (for the lid).
Spread two thirds to less than 1 cm thickness and place on the molds, allowing to overflow.
Garnish with the octopus preparation.
Spread the remaining third of the dough to form the lid.
Dilute a little sauce with olive oil and brush the edges of the bottom dough.
Place the lid on, seal the edges by pressing and let sit.
Brush the tielle with the sauce and olive oil mixture and make notches every centimeter on the seam.
Prick the top of the tielle with 2 or 3 cuts to allow the air and the sauce to color the tielle its beautiful orange color.
Bake at 210/220 C° for 30 minutes.
Astronomical walks in Yonne
- Reservation on the Du Ciel et des hommes website
- Price: From 20€ / person
- www.ducieletdeshomme.com
Accommodation:
- Hotel-restaurant “Le SY La terrasse”
o In Vézelay
o Only hotel located at the foot of the basilica
o From 80€ per night
o www.vezelay-laterrasse.com
President Chirac Museum in Sarran (Corrèze)
- Open every day except Monday from spring
- Full price: €4.5 / Free: Young people up to 25 years old, students, disabled people, RSA beneficiaries, teachers, group leaders, etc.
- www.museepresidentjchirac.fr
In Danielle Moreau's column: Jean-Marie Rouart takes us to Noirmoutier