Skip to main content

Fabulous dinner...


Last night we had the most fabulous dinner at a restaurant not far from the house, situated in the charming village of Issigeac.


I just wish that I had taken my camera, as the setting was stunning. The garden was magical with candles everywhere. It was a spur of the moment thing, I said how about taking me out to dinner and French boyfriend said okay.


You can see photos and also menu details here.


A demain mes amies, Leeann x

Comments

  1. Dearest Leeann,

    For sure it was a great dinner at Chez Alain! Glad for you.
    Enjoy the remainder of the week and love to you,

    Mariette

    ReplyDelete
  2. How beautiful, never mind the food I would have been happy to be there with a glass of water!
    T x

    ReplyDelete
  3. I love those spur of the moment decisions. They make the best times. Sometimes memories are meant to be in our own heads. Wonderful...what did you eat? x

    ReplyDelete
  4. Ohhh how divine! I can image the balmy summers evening and how blissful the food was! I'm off to look at the menu!!!! Warmest wishes - Glenda in an old farmhouse in England filled with French brocante! xxxx

    ReplyDelete
  5. This comment has been removed by the author.

    ReplyDelete
  6. We ate foie gras avec fresh figs, followed by lamb tangine with thyme, and I had the fondant au chocolate which was the best that I have had in France and French boyfriend had tiramisu which was not as good as my dessert....i begrudgingly gave him a spoonful to try :-)

    Leeann x

    ReplyDelete
  7. Such a quaint place. Lucky you.
    Teresa
    xoxo

    ReplyDelete
  8. Thanks for using the time and effort to write something so interesting.

    My site:
    meilleur taux www.rachatdecredit.net

    ReplyDelete

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



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…