Skip to main content

Trip to the Loire - Part 2

Rebonjour mes belles,

Continuing on from yesterday's post.  Chateau Chenonceau has a fabulous restaurant called the Orangerie and is voted one of the best restaurants in the area. Note if you want to eat there on the day of your visit it is best to reserve a table before you start touring the chateau and gardens.

Loved the attention to detail and it is easy to tell the difference between a privately owned and a government owned chateau. The privately owned chateaux just seem to have a more loved feeling as opposed the government owned chateaux which have beautiful exteriors but the interiors are almost bare in comparison.

This is a mural on one of the walls of the restaurant, which depicts Chenonceau Chateau in the background.

Next stop the Chateau Amboise situated in the very pretty town of Amboise.

Such a charming city, with lots of lovely restaurants all in a row,  across the road from the entrance to the chateau. In They are all on theleft hand side of the street in the photo above.

 I was particularly taken with the street signs......fabulous and very French!

The perfect town to walk around, with lots of stunning buildings and a variety of lovely shops.

The chateau Amboise is situated on top of the village hence the views from the chateau are stunning.

How wonderful are the gargoyles? It would not be the same without them.
The detail on the chapel was amazing, so intricate.

Leonard da Vinci is burried in the chapel of the chateau and there is even a statue of Leonardo in the garden and nearby in the clos de lucé where he spent his final days.

A nice touch, a sign stating the age of the wisteria.

After seeing the fabulous interiors at Chateau Chenonceau I did not feel that Chateau Amboise was that interesting, and as a result I only took one photo.....

I promise you that this is not the case with the others that we visited subsequently so be prepared for lots of photos of gorgeous Chateau interiors.

à la prochaine, Leeann x


  1. Thank you for posting about this area. I was in the Loire Valley and didn't even know da Vinci was buried there.

  2. Fabulous photos Leeann...loving my trip down memory lane! Merci!!

  3. Stunning Leeann,
    I love the mural and the tapestry; so gorgeous!!

    2013 Artists Series

  4. Your blog about french culture is really awesome. Thanks for sharing this post with us.


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…