Day 2: Cooking Holiday at Le Gargantua Farmhouse in Southwest France

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!!!!! 

 

Day 1: Cooking Holiday at a Farmhouse in France. Travel Tuesday Special.

When I first discovered Le Gargantua on the Go Learn To website, I was excited for the idea of trying something new. A cooking holiday in Southwest France seemed perfect!! Since I arrived yesterday afternoon, it's been an even better experience than I could have dreamed of.

The flight from Amsterdam to Bordeaux took under two hours. There's a shuttle operating every 30 minutes to/from the Bordeaux St. Jean Train Station. It was during this 30 minute ride that I met three wonderful people. An Australian woman who has lived in Laos over the last 15 years, a Dutch gentleman traveling, and a Dutch woman who lives in France-six months of the year spent in my favourite city Paris! They were citizens of the world and very helpful. I quickly learned from the time I stepped into the shuttle bus that English was not as prevalent of a language spoken in Bordeaux as I had expected. The trio on the shuttle were just wonderful and willing to help me find my way! 

The hour train ride to Tonneins, the nearest station to Le Garantua was picturesque. 

View of grape vines from the train. 

Another gorgeous view from the train. 

I was greeted at the station by Marc, husband of the lovely Marlène, this wonderful couple has owned the farmhouse cooking school for over 10 years. 

Just a short 10 minute drive and we arrived to Le Gargantua. I was so excited!! I had corresponded with Marc and Marlène prior to coming to france and they were just as wonderful in person. Marlène greeted me with a warm welcome and was hospitable! 

An outside view of the farmhouse, pictures just don't capture how wonderful it is. 

From the inside looking out. 

My room at Le Gargantua.  

Welcome chocolate chip cookies and wine! 

Downstairs breakfast eating area for guests as well as a living room lounge with free wi-fi.

The program for the cooking holiday. I'm grateful Marlène was able to fit in a visit La Cigale chocolatier in Nérac, the inspiration for the movie Chocolat. One of my all time favs! 

After relaxing for a bit I met the other house guests. Graham from Christchurch, New Zealand and his brother-in-law John from Essex, England. They were just wonderful and had such great spirits. 

Prior to our three-course dinner we had drinks and canapés. Delicious! 

Rosé wine and a trio of canapés: Bayonne with gherkin, smoked trout, and roquefort with walnuts. The olives were a perfect addition. 

First course: Foie gras on baguette with lightly dressed leaves. 

Second course: Duck Shepard's pie. The best duck I have ever had, the confit was full of flavour! 

Third course: Poached pear with chocolate ganache. 

The conversation was lively and it was so fun getting to meet and learn about new people! Oh, the adventures ahead!! Cooking begins on Day 2! More to come!! 

Motivation Monday- Isla's Restaurant at The George. New Experience, New Lessons.

During our stay  at The George Hotel in Yarmouth on the Isle of Wight, we had a wonderful meal at Isla's. There wasn't a tasting menu available that evening- it was Di's birthday and Michelin Star Chef Robert Thompson created one! 

Dianne Thompson (no relation to Chef Robert), the owner came over to say hello. She is a lovely lady who took on the hotel in March & is balancing her time between The George and her award winning restaurant in Aversham. An island resident for several years, she spends her weekends on the island and is looking forward to being there full time. 

Here is our BVF pictorial tour of the evening. 

Dining room at Isla's. There were approximately 14 guests dining at the restaurant. The ambiance was nice and the lighting added a relaxing atmosphere. 

Tattinger champagne by the glass. 

We enjoyed canapés as the drinks were served. Parmesan truffle gougère and sourdough crisp with artichoke. 

There was no salt & pepper on the table, the chef was confident we wouldn't need to season! 

We had a selection of breads to select from and enjoyed the seaweed rolls.

The bread was served warm and two types of butter were presented on cold stones. 

Appetizer presentation- mushroom mousse and the darling gelatin added a pop of flavour. The shiitake mushrooms at the bottom left a nice after taste.  Perfect mixture of flavours!!

First course- a nicely size scallop cooked to perfection. Served on a warmed plate, great presentation!! 

Second course- Brioche with a pork terrine. The sweetness of the brioche complimented this course. It was also served with a shredded fennel- a bit like a coleslaw. But the flavour combination created a smoky trio of pork & applesauce. 

Third course- Langoustine with a chicken wing. The Plate colour complimented the dish. Although the flavour combination was a bit bland, the langoustine was cooked to perfection and the chicken wing added a nice flavour accompaniment. 

Fourth course- Monkfish, spicy lentil purée, and foam. The spicy lentil left a curried aftertaste. 

Meanwhile, the service turned to a slower pace and it took about 10 minutes to clear our plates. With 14 covers in the restaurant it seemed reasonable to expect a speedier service. 

During this time we had another visit from the owner! She's delightful, very bubbly and makes you feel welcome. Her charisma and charm added to the enjoyable evening. 

Fifth course- Deer. It was a delicious gamey meal that would be ideal for a traditional gentleman palate. 

Pre-dessert Mango Apèritife- Beautiful presentation!  Fresh, creamy and slightly citrus- we anticipated a sorbet, but it was more like a mango mousse. It was nice, but not as refreshing as something without the cream content. 

Sixth Course- Duo of pistachio ice cream and french macaron, with a garnish of freeze dried cherries. The pistachio complimented the cherry nicely. The cherries were tart and the pistachio sweetness created a sweet and sour party for our tastebuds. Great grand finale!!! 

Chef Robert even gave us signed menus! During our research we came across an article published in the Isle on Wight: 

"Mr Thompson shot to fame in 2006 when he became Britain’s youngest chef to win a Michelin Star at the age of 23. Since then he has had a trail of successes, most recently being credited with transforming The Hambrough Restaurant, also on the Isle of Wight." 

What an honour to have tasted this young talented chef's creations!!

Overall, we had a delightful experience and a good travel lesson was learned at the same time! We should have asked what the price for the tasting menu would be, the evening cost £250. The cost was more than we anticipated, great lesson and the importance of communicating is important at home and when away!! 

We hope you have the time to visit The George and dine at Isla's. We wish Dianne and Chef Robert all the best in their endeavors. 

Cheers!! 

Sunny Sunday- babymoon in Brugge

This is the first time BVF are both travelling around Europe simultaneously! Mon's just arrived in Bordeaux for a fabulous cooking course & Di's popped to Brugge for a romantic weekend with her husband before baby #2 arrives! 

Brugge is about an hour train journey from Brussels, and then the centre is only a 15 minute walk from the station to the town centre. It's a romantic city full of quaint restaurants, cafés, bars, shops, and chocolatiers. A gorgeous way to get your bearings when visiting a new city is to walk around. So, leaving the station you walk straight into a park and then the other side immerses you into the chic and historic city of Brugge! 

This weekend there is a 3 day food festival and 4 day Jazz festival occupying the city. 

They have ticket machines that give you tokens and the entire event is run with this €2 token system with each taster plate prepared by Michelin star chefs costing €6 each, drinks €4 and coffee €4. The place was packed with locals and tourists who enjoy delicious food and beverages. A taste sensation that has become an annual event with this year being its 4th well attended event! 

The city is surrounded by canals which help create the ambiance, but boat tours are a great way to see and learn about Brugge. They take about 30 minutes, cost €7.60 a person, and operate in 3 languages. 

A quick guide to the boat tour, pictures are explained in clockwise order with the centre being last. The bell tour consists of 8 bells and is 84 metres high. The bear statue is Brugge's mascot and is also used as the mascot for Brugge Football Club. The tour is made solely of bricks and is the home to Michealangelo's Madonna and child statue. Random fun fact- the smallest window in Brugge used as a 'spy hole' for espionage. This dog was in the movie starring Colin Ferrell 'En Brugge', he also has his own Facebook page! There are several statues around the city, but this one is highlighted as a famous Flemish painter. And last but not least, the home in the centre photo was just sold for €1 million, it was recently renovated by a famous architect who put a model of himself on top, but in reality this house looks like a small fire station & doesn't have any parking! 

There is lots to do and see in this city, so each day of a weekend visit is packed with culture! Bon Voyage! 

Feature Friday: A Lovely Visit to The Osborne House

Di and I had a delightfully nice visit to The Osborne House, Queen Victoria's summer estate. Located on the Isle of Wight, this National Heritage site is a must see treasure!! 

Photos inside of the estate are not permitted but we hope you get a glimpse of what a jewel the estate is. 

View of The Osborne as we walked to the Swiss Cottage. Gorgeous!! 

We spent longer than we anticipated touring the estate, walking the beautiful grounds, and visiting the Swiss Cottage and museum. 

A view of the grounds outside of the Osborne House. 

You can walk or take a mini coach to the various sites, very convenient! 

We enjoyed a wonderful lunch at the cafe on site and sat outside. 

Goat cheese quiche with salad and new potatoes. Delicious! 

Potato dumplings with mushroom and rocket leaves. 

The view from the garden terrace, great ambiance for lunch! You can also enjoy high tea inside the dining room.  

After lunch we walked to the Swiss cottage, garden, and museum. This is a great place to being kids to, they will love it!! 

Pumpkins growing! Prince Albert gave each of their children a small plot on the garden and taught them the lessons of economics by buying the vegetables they had grown! 

Great interactive activities for children, this table is compressed of large puzzle pieces which once lifted reveal facts a out the Swiss Cottage. 

Overall, we had an amazing time at The Osborne House and would return!!