Skip to main content

Chateau de Vendeuvre..love at first sight!



Bonjour mes belles,

Whilst in Normandy we got to visit a chateau that I have been wanting to visit for a very long time. Chateau de Vendeuvre is has been on my "wish list" ever since I stumbled across their fabulous website.

Fortunately for us it was the school holidays, which meant that the chateau was open daily as opposed to just on Sundays afternoons in October.


You are not allowed to take photos of the interior but you will find a lot of photos of the interior on their website.

The attention to detail is amazing in each room and the collection of minatures is one of the biggest in Europe. We also loved the display of pet beds, which were amazing and very luxurious.

photo from here

Here are some photos that I took out of the exterior and the fabulous gardens....

I particularly loved the unfusiness of the gardens and how they draw your eye to the chateau.

The chateau has a lake complete with swans,the gardens have a special tranquility about them and there is even a magical grotto.



A magical and special place and if you visit Normandy, this is a must do. Note the chateau is closed to visitors for the winter months.

très bon week-end à tous, Leeann x


Comments

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



Ingredients:


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

Method:

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…