Roasted octopus with parmesan polenta, squid ink cream, white wine emulsion
Roasted octopus with parmesan polenta, squid ink cream, white wine emulsion
0 2026/03/06 15:47:21
L’oeuf parfait - a “perfect egg” with cream of pea with mint, bacon, croutons
L’oeuf parfait - a “perfect egg” with cream of pea with mint, bacon, croutons
0 2026/03/06 15:47:23
On the Tarn
On the Tarn
0 2026/03/06 17:04:24
0 2026/03/06 17:05:20
Because Figeac was not built for cars.
Because Figeac was not built for cars.
0 2026/03/06 18:21:59
Park by the River!
Park by the River!
0 2026/03/06 18:22:04
0 2026/03/06 18:23:07
Here's us, going local
Here's us, going local
0 2026/03/06 18:51:57
Up up and away
Up up and away
0 2026/03/15 15:12:53
Each balloon would try and skim the river with the basket
Each balloon would try and skim the river with the basket
0 2026/03/15 15:12:56
0 2026/03/15 15:12:59
Looing out over the Dordogne
Looing out over the Dordogne
0 2026/03/15 15:13:01
We even skimmed the roof of a few castles
We even skimmed the roof of a few castles
0 2026/03/15 15:13:04
It was a steep climb through the village
It was a steep climb through the village
0 2026/03/15 15:20:06
The castle
The castle
0 2026/03/15 15:20:09
The views were beautiful
The views were beautiful
0 2026/03/15 15:20:12
The room of Richard, Coeur de Lion
The room of Richard, Coeur de Lion
0 2026/03/15 15:20:15
I collected local spirits for our afternoon apéro Fénelon (apéritif). Red wine, walnut liqueur, crème de cassis. Floc de Gascogne (apéritif). Vin de liqueur fortified with armagnac. Périgourdine (apéritif). Walnut and prune liqueur Armagnac (digestif). Brandy from Gascony.
I collected local spirits for our afternoon apéro Fénelon (apéritif). Red wine, walnut liqueur, crème de cassis. Floc de Gascogne (apéritif). Vin de liqueur fortified with armagnac. Périgourdine (apéritif). Walnut and prune liqueur Armagnac (digestif). Brandy from Gascony.
0 2026/03/15 15:30:29
Rain clouds from our lodging
Rain clouds from our lodging
0 2026/03/15 15:30:32
It was the Wednesday market in Sarlat, and it was fine, but didn't have the same energy as other rural markets I've been to
It was the Wednesday market in Sarlat, and it was fine, but didn't have the same energy as other rural markets I've been to
0 2026/03/15 15:30:34
0 2026/03/15 15:35:24
0 2026/03/15 15:36:43
at Château des Milandes
at Château des Milandes
0 2026/03/16 19:30:17
On towards the vineyards of Saint-Émilion
On towards the vineyards of Saint-Émilion
0 2026/03/16 19:31:35
Pavie’s take on the classic, and banned, ortolan dish. The staff covered our heads with linen and instructed us how to eat it. It was surprisingly intimate. From the Wine Spectator: For centuries, a rite of passage for French gourmets was the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hid
Pavie’s take on the classic, and banned, ortolan dish. The staff covered our heads with linen and instructed us how to eat it. It was surprisingly intimate. From the Wine Spectator: For centuries, a rite of passage for French gourmets was the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hid
0 2026/03/16 19:40:12
After dinner / pre cognac tissane: they wheeled out a garden & we chose our herbs for the tea. I went with lemon balm and lemon verbena.
After dinner / pre cognac tissane: they wheeled out a garden & we chose our herbs for the tea. I went with lemon balm and lemon verbena.
0 2026/03/16 19:40:14
Presenting the pigeon. We will have it prepared many ways, and I’m pretty sure we ate every part.
Presenting the pigeon. We will have it prepared many ways, and I’m pretty sure we ate every part.
0 2026/03/16 19:40:16
Twenty vegetables prepared twenty ways - the chef’s signature dish.
Twenty vegetables prepared twenty ways - the chef’s signature dish.
0 2026/03/16 19:40:19
0 2026/03/16 20:14:30
Approaching Saint-Émilion on foot
Approaching Saint-Émilion on foot
0 2026/03/16 20:15:23
 
Advertising | Cookie Policy | Privacy Statement | Terms of Service | Manage Preferences - Your Privacy Choices