Artistic Rabbit!

Yesterday was our Le Club de I’Amitie Daglanise (Friendship Club) Annual General Meeting which was followed by a delicious meal prepared by Fabrice Le Chef.

Enjoying an aperitif before our meal.

Lovely photograph of Jan and Loren.

The service was excellent.

The first course was potage de saison, I was so engrossed in conversation that I forgot to take a photo.

Caviar d’aubergines, houmous, olives, salad de jeunes pousses et chiffonnade de jambon de pays. The vegetarian option was the same but without the jambon. With lots of Rose Red or White wine.

My vegetarian main meal risotto with salad.

The meat main meal was, tourtiere forestiere de sanglier et ses petits legumes. Paul assures me it was delicious.

Followed by fromage with salad.

Roy showing his artistic rabbit created from the dessert, moelleux aux dattes. I think that I need to enter him for next years Sarlat Chocolate Festival.

Last was coffee, delicious.

It was great catching up and enjoying a meal together we had a great time.

The next club meal will be on the first Sunday in May, a traditional English Meal. Looking forward to helping to organise the menu, meal etc.

Event:- 18th March – Daglan Spring Festival.



What a Wonderful Surprise!

Maison Massoulier, Master Chocolater and Patisserie presented Paul and I with a surprise box of their gorgeous chocolates while we were having breakfast there last Thursday morning. The present was for featuring their shop and most importantly showing their large selection of delicious chocolates, patisserie, gateaus, etc. in our blog.

This very yummy shop can be found at 33 Rue de la République in Sarlat.

Thank you so much.

Look away now if you are on a diet.

This was our breakfast treat. Paul adores his pain au raisin with a café noisette, my croissant almond and café crème was equally delighfull.

My goodness, so delicious. Being a chocolate person the gateau at the front centre would be my choice.

Here are some of the new creations of petite gateau which were displayed in the window.

Again thank you so much, the chocolates are delicious.

Event- Sarlat Organic Night Market from five o’clock this Thursday 8th February.

Master Crêpe Maker

A special treat awaited customers to the 8 a Huit Supermarket in Daglan this morning. Showing her culinary skills was chef extraordinaire Virginie, her expertise in the art of crêpe making is excellent. With a flick of the wrist the crêpe was turned over, jam or Nutella spread in the centre, the crêpe was folded into a triangle and voilà, a delicacy ready to eat.


Here is my very yummy Nutella crêpe.

Très bon Virginie,un vrai régal, merci beaucoup.

Next blog – Our visit to Lascaux IV.

Everything Truffle.

I wish that I could have a fragrance blog and then you would be able to experience the gorgeous aroma of the Truffle Festival as we walked from stall to stall in Sarlat last weekend. For anyone who has not had the experience it is a heady, earthy, dusty strong smell that permeates your scenes and it is so delicious.

Truffle sellers proudly sell their wears to the buyers. You not only buy a truffle but you get their history too.

From €800 to €950 per kilo depending on quality the truffles were selling at anything from ten to five hundred euros each.

There were stalls selling a wide variety of foods and snacks made with truffle such as pate, sausages, gourmand cakes, chocolate, macarons, desserts, cheeses, wine and oil. They also had related items such as books on how to find truffles or you could even buy your own oak tree.

I can not describe how delicious truffle macarons are, just amazing will have to do. Plus we have a truffle which is slightly bigger than last year, it is dessert spoon size. It is at this moment sitting in a dish of eggs in our pantry so that the taste permeates the egg shells for a delicious omelette which may be served with thinly sliced truffle on top. The truffle will then be placed into a jar of rice for a few days for truffle flavoured risotto or paella. Then the truffle will be cooked with a chicken at the weekend, or sliced on top of tagliatelle in a cream sauce. Superb.

Gabarres at La Rogue-Gageac

It is dismal grey and pouring with rain outside so I thought that a little sunshine was needed to brighten up the day. If anyone is planning to holiday in the Perigord this Spring, Summer or early Autumn. One of the places that you need to visit is La Rogue-Gageac. What better way is there on a warm and sunny day than to travel down the Dordogne River on one of the gabarres which are moored at La Rogue-Gageac. Gabarres are traditional flat bottom boats which were used to transport merchandise down the river.

Just close your eyes and picture yourself relaxing down stream with a cool breeze in your face on a sunny day with blue sky’s above. To add to your enjoyment you can either listen to a commentary in French or use one of the supplied headsets programmed for your language. We opted for the headphones this time. The commentary is told in the form of one of the men working the gabarres in the 18C which is informative while being entertaining at the same time.

Inland water transport expanded rapidly in the 18C and to meet this demand boats were built with flat bottoms because the water level was so low in the Summer months. Traffic was so dense along the Dordogne River that by 1860 there were 571 gabarres.

You get a good view of the shops and restaurants as you pass by.

Quite a few of the gabarres on this part of the river were only one way, going down stream with their cargo and then dismantled on arrival at their destination and cut up for firewood. Thank goodness a few also came back up stream with the help of oxen, man power or both by pulling the boats against the current by rope.

Château de la Malartrie dates back to the 12th Century. It was once a hospital for lepers, then in the 19th Century the Count of Saint-Aulaire, Ambassador of France in England had the Château transformed into the renaissance style that it is today.

Just lazing around on the river. Kayaks and canoes are also available so you can see the river at your own pace.

The largest gabarres were made of oak with strengthening rails along the sides. They had three or four masts and were about twenty metres in length, they could carry about thirty tons of merchandise: coffee, sugar, and citrus fruit were favourite.

Event:- Sarlat Truffle Festival and market on the 20th and 21st of this month. Not only truffles are sold you can buy truffle macaroons and other delicious cakes, cookies etc. Plus there will be cooking demonstrations by the top Chefs from the Perigord.