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Read and rate Travel Journal Entries for Montignac, Aquitaine, France

Aug 12, 2014 - Lascaux II & Montignac

We woke today from our hotel in Limoges to the terrible news that Robin Williams has died. We went downstairs to eat our breakfast, and the TV was on with almost every store on the news about him. It has been a very sombre 24 hours. After breakfast however, it was time to shake off the unhappiness, and see some new things. We loaded up the car so we could make a quick getaway, and played games with the parking meters so we could get 3 hours out of a 2 hour meter. Not sure if we were just lucky, but we never got a ticket. There were 2 places...

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Aug 5, 2011 - Our own foodie network

Friday was graduation day and just as full-on as Thursday and instead of ‘bahhh’ we had ‘quack quack’. Magret (duck) is a specialty of the region and something the locals are especially proud of serving (and do often, this was our second of the week). Chef Jim outdid himself today and we learned lot of tips and tricks starting with poaching eggs. I like poached eggs and cook them often as they’re easy. My technique is to put water in the frying pan, bring it to a boil, crack the egg on the side of the pan, drop in the egg and then use a...

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Aug 4, 2011 - A busy day in the kitchen

Thursday was a busy day in the kitchen at Cook in France. It was a day where we learned to burn our food intentionally using a blow torch! First we started with peppers skewered with two long prongs (so they wouldn’t slide off we used two – a tip from the chef) and then we set to work to burn the skin to a black crisp. Next step was to drop the burnt pepper into a plastic bag for five minutes to sweat before we washed the blacked skin off at the sink. Watch the video here. It’s been a popular week for fennel as it showed up again today as...

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Aug 3, 2011 - Sarlat market & more cooking

After all that rich food on Tuesday we took the morning off with a trip to the local market in Sarlat on Wednesday. The first site was a stand with three dog bed-size woks over a flame and two men scooping in dollops of duck fat to melt. Into the fat they dumped a truck load of sliced potatoes and a few bulbs of garlic they crushed freshly on top. When we returned at noon to head home two of the woks were producing fried potatoes and the third had the biggest serving of paella. You can see it on the video along with the chickens they had on...

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Aug 1, 2011 - We're here to cook!

We needed the GPS coordinates to find cooking school as they are located in a very remote part of the Dordogne. Very remote: Just a country lane that appeared to lead to a farmers field, but instead we found coloured flags tied between two trees to indicate we had arrived. Yahoo. Lucy Fisher the co-owner greeted us, showed to our rooms and pointed out that appies and drinks would shortly be served. Off to a good start I thought. There are 14 of us in attendance – two students of ‘Paint in France’ and 12 students for ‘Cook in France’....

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Aug 13, 2005 - Week Six

August 6th [Lorraine] We spent the morning hanging around the van to see if we would be cleared from the waiting list to move from the overflow car park (where we'd spent the previous night) into the salubrious surrounds of the actual campsite. This is our first experience of rocking up at any old campsite and being denied entry because of the August holiday crowds. With all of France and Italy taking August off it felt as if they'd all converged on San Sebastian at the same time. Our patience paid off and we were finally admitted and given...

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Jun 24, 2004 - France - Dordogne - Cro Magnon Country

Leaving the lovely Loire Valley behind, I travelled still further south to the Dordogne region, and still further back in time to prehistory. With the discovery of archaelogical sites containing cave art, tools, weapons and human remains dating back 100,000 years to Neanderthal man, the Dordogne is the most important prehistory area in France and Europe. The Dordogne region is also renowned for its fine cuisine, which uses such delicacies as duck and goose liver foie gras, fresh walnuts and black truffles (the fungus kind, not chocolate!)....

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