Day 2 at Le Gargantua Farmhouse was even more incredible than the first day!! As though experiencing a new place and type of holiday wasn't enough, Marlène set aside time to take us to explore nearby areas. Just spectacular!
We began the day with breakfast. Marc presented us with a nice selection and variety.
Delicious assortment of fresh fruit, yoghurt, granola, baguette, pain Au chocolate, and jams.
Fellow guests at Le Gargantua. Left to Right: Graham from Christchurch, New Zealand and his brother in law John from Essex, England.
After breakfast we headed to Granges Sur Lot to visit the Berino Martinet Prune Farm.
During the drive to the farm we passed through roads lined with trees that were planted after a directive from Napoleon. He wanted his army to receive shade as they crossed through France. There's a debate on the future of the trees since many fall and cause fatalities.
Plane tree lined roads such as these are common in the area.
We arrived to Berino Martinet Prune Farm and went on a tour of their museum which had a wide range of items including replicated prunes ovens to fancy tins which held the once considered delicacy.
Replicated prune oven circa 1880.
Marlène and Graham looking at a record book showing the sales of these delicacies to individuals and businesses dating back to the 1800s. Fortum and Mason and Harrod's were listed in the record book!
Marlène is very knowledgeable about French history, including food history! She shared very interesting facts about the specific types of prune we were sampling. Just as there is an authority and region for Balsamic Vinegar of Modena and Ham from Parma, there is an authority for prunes from this specific region in France-Pruneaux d'Agen.
There's a poster in the museum explaining how trees were taken to California. It says "The prune industry of California and America got its start in two travel-worn trunks. In December of 1856, Pierre Pellier brought from France to CA, his strange cargo-two large trunks filled with prune scions embedded in potatoes. He journeyed to the Santa Clara Valley where he was met by his brother, Louis Pellier, a Nurseyman. Together, they grafted the first prunes in America. Today there are over 100,000 acres of these carefully guarded gems growing in California.
Drying ovens currently used at Berino Martinet.
Their gift shop offers an array of products including: soaps, chocolates, amanac liquor, fig paste, and much more.
The property is parallel to the Lot River and within a minute walk you can see the beauty of the river. It was a gorgeous day and view of the Lot River.
I was so excited for new adventures and enjoyed the tranquility of the area.
The prune farm is a hidden gem and worth the visit when you are at La Gargantua! The trees on site have been bearing fruit for over the last 60 years! I never would have imagined going to a prune farm and museum but am so grateful to Marlène for giving us a different view and opportunity to see something local to the region.
Following our field trip we went back to Le Gargantua for a delightful lunch, once again prepared by Marc. I'm very impressed with the partnership this wonderful couple have for their business and daily life. Marc prepares our breakfasts and lunches, while Marlène teaches the classes. All while balancing family life and raising their two lovely daughters! Marc continued to present us with delicious meals.
Lunch included an impressive selection of cheeses made from sheep, goat, and cow milk.
A lentil salad lightly seasoned.
Fresh tomatoes and dressed leaves, yummy!
Locally grown cantaloupe with Bayonne.
Guests benefit from the neighbors of Marlene and Marc, they are retired famers and came by to bring muscat grapes right off the vine.
Marc with the grapes, they were so fresh-plus very sweet just like muscat wine!
As you can read the day was eventful by noon, and cooking instruction hadn't even begun!!
Cooking time arrived! Our classes began at 1:30pm. Just Graham and I were taking the cooking courses. John opted to relax and took advantage of taking a bike out to cycle round the surrounding scenic areas.
Our first class began with detailed recipes for the day and we began prepping the meals. We were given a note pad for writing and a folder for the printed recipes.
I was so excited to not only be at Le Gargantua but to wear the apron my friend Angela gave to me.
I don't have many pictures of the food as we were preparing but would like to share the incredible knowledge and patience Marlène had throughout the entire program was appreciated.
First we had to prepare the quail for cooking. Marlène showed us the steps. We then cleaned them up and stuffed them with bread soaked in milk to maintain the moisture during the cooking process.
Once the quail were prepared and placed in the oven, we moved on to the rabbit. Yes, my American friends-you read that correctly. Rabbit! Seeing the carcass didn't bother me even given the head was still intact. But I left it to my new friend and cooking team mate Graham to cut up the rabbit in sections, I was concerned I would splinter the bones. We used an entire bottle of port to cook the rabbit in!!
Next was dessert, of course! We prepared a delicate yet simple sweet using phyllo dough, apples, and prunes-fitting since we visited the farm!
During the cooking class there was lots of laughter and questions. I had such a great time learning from Marlène and as well as Graham. As a proprietor of a cafe in New Zealand he's well versed in the kitchen-yet eager to learn more!!
Here are the magnificent results of our efforts. We enjoyed this delicious food for dinner and John, our very kind food critic gave us the thumbs up.
Quail and fruit salad, we caramelized the apricots in liquor. I got to flambé them! Wow, I was intimated at first-but Marlène patiently guided me through the technique.
Rabbit in port, it was so tender and had a sweet taste. The locally grown green beans were a great addition to the meal.
Tourtière gasconne with apples and prunes. We glazed the tops with butter and liquor.
Following dinner-Graham, John, and I chatted in the living room and it was wonderful getting better acquainted with these two characters!
Wow, what an eventful day!!!!!
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