Skip to main content

Amost too good to eat...

{photo from here}

This "bûche Un Noël à la campagne", is courtesy of Pierre Hermé. The series is limited to 200 cakes only and it will feed 10/12 people depending on how hungry you are and it cost 90 euros.

I adore it but think that it would be a shame to cut it......

Joyeuses fetes a tous........Leeann x


  1. Wow c'est un jolie gâteau! I love the carvings around the side to make it look like a stump. 90 euros!

  2. Beautiful cake. Wouldn't want to cut it either.

  3. Love that cake... yummy... but it's impossible to cut it tough
    Ciao from Italy

  4. That's not a cake: C'est une oeuvre d'art! Superbe. Veronique (French Girl in Seattle)

  5. I agree, too beautiful to eat...pity to let it go to waste though...

  6. Agree, such a lovely cake and definitely too good to eat!! (Although of course I would give it a try!!) X

  7. How spectacular! Of course, it must be as yummy as it is exquisite. A feast for the eyes. Don't know if i could bring myself to cut into it. Think i'd rather give it a a fabulous gift, and let another do the cutting! :)


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…