Skip to main content

Good Food and Shopping for Antiques...


{photo from here}


We spent Sunday in Bordeaux as it was the last day of the Antiques fair and also the marche aux puces/flea market.


On of my favourite places to find treasure is the Passage du St Michel which is home to a range of different antique dealers.


On the ground floor is a fabulous restaurant where both the food and the decor are "vraiment super".




{photo from Le Passage St Michel Brasserie Website}


We ordered the plat du jour which was 1/2 a roast chicken with mashed potato and it was the best that I have eaten.


So if you are ever in Bordeaux and you want to hunt for treasure and afterwards eat at a restaurant amongst the treasures, you know where to go but do not tell anyone that I told you....



A demain mes amies, Leeann x

Comments

  1. Mmmm, looks and sounds yumm! Enjoy your market Leeann xo Col -Afrique du Sud

    ReplyDelete
  2. Chicken and lovely French mashed potato - delicious! Will remember next time I visit Bordeaux.
    http://missbbobochic.blogspot.com/

    ReplyDelete
  3. Thanks for the tip, will make sure I visit when I go back to Bordeaux in February.

    ReplyDelete
  4. perfect combination!!! Will keep it in mind for when I get to Bordeaux someday.
    cheers, Beatrice

    ReplyDelete
  5. Good Morning Leeann:

    I am one of your followers and enjoy your blog very much. I would have loved to have had lunch with you and shopped the markets in Bordeaux. Been there, but not for awhile.

    ReplyDelete
  6. C'etait vraiment super! If I visit France, I will definitely check out these places

    ReplyDelete
  7. Thank you for such a fabulous find.
    Deirdre

    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…