Restaurants near us in Degagnac

Where to eat in restaurants near Degagnac

Well the obvious place to start is our local Auberge sans Frontiere in Dégagnac village just 2kms from Mas de Flory. This serves lunch time meals most of the year and open evenings in the summer. The best value is their “ouvriers repas” which is a workmans meal, four courses soup followed by a choice of starter, then a main course followed by cheese or dessert. Wine is included and all for 12€, fantastic value, but please be aware that the portion sizes are on the generous side. Patricia the owner speaks some English.

Gourdon has quite a few restaurants and is only 12kms from us, most of them are only open in the season but one The Orange Tree is open all year round. This serves specials during lunchtimes with an a la carte menu in the evenings. I would recommend the “Burger Gourdandise” a quite complicated cheeseburger priced at 15€.

http://www.orangetree.fr/en

orange tree Restaurants near us in Degagnac

The Orange Tree Restaurant

 

 

 

 

 

 

 

 

My favourite restaurant for special occasions is the Hostelerie de la Bouriane an hotel with a fantastic restaurant. This is an old fashioned place with silver service and very attentive waiters, there is a wide choice of food but the price is not cheap, but well worth it.

http://www.hotellabouriane.fr/English–The-restaurant.phtml

Another restaurant in the town is the  The Bar Central which serves generous sized salads and if the “lat de jour” takes your fancy is good value for money.

However my favourite of all the local restaurants is The Diabolo Fraise in Nabirat. The owner and chef are very friendly and all their food is sourced locally. Lunchtimes are again the “ouvriers repas” but this time five courses including coffee and wine included all at 16€. In the evenings you have to book ahead as they only open if they have reservations, they will ask you if there is anything you don’t like and say what type of meal they are planning, this is the best meal locally, not for presentation but purely on taste and freshness of all the ingredients, some from their own vegetable garden. Whilst you eat you can peruse the quite large paintings adorning the walls some of which it took the artist (the chef) months to complete. Some have hundreds of figures in, they would not look out of place in a London art gallery.

Time for lunch……

Restaurants near us in Degagnac

Our cyclists earned their dinner last night!

Yesterday our cyclists earned their dinner riding down the valley road to the River Lot at Douelle (actually not very taxing!) and then on to a visit to our favourite Cahors wine chateau at Chantelle for a tasting and to buy a few bottles to take back home.

When they got home to Mas de Flory a chilled glass of rose was waiting for them, followed by dinner:

4th May menu Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Charcuterie from our local butcher and duck producer plus some interesting accompaniments

 

Charcuterie Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fabulous new season’s asparagus…

Fresh asparagus Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The shell fish reduction took quite a bit of time and effort, but it was well worth it –recipe from my cooking hero, Rick Stein (who else?!)

Salmon and prawns Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

The cheese board Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

 

With the Lemon Tart they all enjoyed a digestif of delicious home-made Limoncello – made by my sister Marilyn, on her visit here last Autumn!

Lemon tart Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

Limoncello1 Our cyclists earned their dinner last night!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The cycling holiday season begins…

Yesterday was the first day of the first cycling holiday of the year!

We have a full complement of guests – 4 of who have been before (2 of them twice!)

It’s a long 5- night weekend over the bank holiday – a bit of a change from our usual 6-night Sunday to Saturday holidays – the first of those starts on Sunday 12th.

Here’s the dinner menu for last night:

2nd mai menu The cycling holiday season begins…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veloute  of asparagus and sorrel goes into a tureen, to be served with a swirl of cream and snipped chives plus parmesan croutons

20130502 203649 The cycling holiday season begins…

 

 

 

 

 

 

 

 

 

 

 

 

Orange panna cotta and spiced rhubarb with pomegranate seeds, toasted pistachio nuts and orange and pomegranate syrup

20130502 221112 The cycling holiday season begins…

Fig-tastic Day! Preparing for next season’s cycling holidays.

Dear son Sam is here for a visit and we’ve spent a fig-tastic day cooking up a storm with the glut of figs from our 2 very mature fig trees.

Just a couple of weeks back our cycling holiday guests were asking where all the figs were? We were doubting whether we were actually going to get much of a crop this year as, after the heavy spring rain and very hot and dry August, the fruits were looking small, green and immature. But the last 2 or 3 weeks, with a mix of showers and warm sunshine, has brought them on a treat.

So today we’ve made: fig chutney (with chillies, ginger and golden sultanans); a really tasty fig and Banyuls vinegar compote to accompany our roast duck breast this evening; the best ever ground almond, yogurt, star anise and fig cake – sticky, moist and arromatic (a Yottam Ottolenghi recipe) plus a liqueur made from figs, sugar, orange peel and eau de vie de prunes – which will have to steep for a while and should be perfect at Christmas! If there’s any left our biking guests might get to taste it next season!

We also ate fresh figs, Roquefort cheese and our own fresh walnuts for lunch… it’s a hard life!

P1010173 300x225 Fig tastic Day! Preparing for next seasons cycling holidays.

 

 

 

 

 

 

 

P1010175 300x225 Fig tastic Day! Preparing for next seasons cycling holidays.

 

 

 

 

 

 

 

fig chutney 300x225 Fig tastic Day! Preparing for next seasons cycling holidays.

 

 

 

 

 

 

 

fig cake 300x300 Fig tastic Day! Preparing for next seasons cycling holidays.

 

 

 

 

 

 

 

 

 

 

P1010177 225x300 Fig tastic Day! Preparing for next seasons cycling holidays.

 

 

 

 

 

 

 

 

 

 

Easter Bike Tour Menus

Menu for Thursday 5th April 2012

 Tasting plate of locally reared duck:

Magret séché, fritons, rillettes, foie gras,

gésiers en salade,

fig and walnut chutney, aperitif de figues

Fillet of beef with Cahors red wine sauce

Dauphinoise potatoes

Green beans, carrots,

roast garlic and herb crusted tomato

Cheese Platter

Crème Brulee

Coffee and Armagnac
Wine: AOC Cahors – Château Chantelle

Menu for Friday 6th April 2012

 Asparagus, mozzarella and Serrano ham

Rocket salad

Pan – fried fillet of cod

Saffron, mussel and leek risotto

Braised fennel

Cheese platter

Chocolate and chestnut cake,

Vanilla crème fraiche

Walnut wine
Wine: AOC Cahors – Château Chantelle

Menu for Saturday 7th April 2012

 Ricotta herb and pepper stuffed squid

Peperonata

Spiced lamb stuffed aubergine

 with Manchego cheese

Fennel, chicory and ornage salad, tahini dressing

Patatas bravas

Rocamadour, honey and walnuts

Vanilla panna cotta,

roast spiced plums,

cantuccini

Rataffia

Coffee

Wine: AOC Cahors – Château Chantelle

Menu for Easter Sunday 8th April 2012

Pea and leek cappuccino

Gruyere and thyme twists

Pork medallions

Agen prunes steeped in Armagnac

Cider cream sauce

Celeriac mash, Savoy cabbage in mustard dressing

Cheese plate

Apple crumble cheesecake

Calvados

Coffee

Wine: AOC Cahors – Château Chantelle

Jamie Does the Lot

jamie book cover Jamie Does the Lot

Jamie Does the Lot

 

 

 

 

 

 

 

 

 

 

 

 

Jamie Does… is Jamie’s personal celebration of amazing food from six very different countries. Cheap, short-haul flights and long weekend getaways have become increasingly popular and within a few short hours of the UK there are new and exciting worlds of food waiting to be discovered as Jamie finds out. Each chapter focusses on a different city or region – Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France including the Lot). Classic recipes sit alongside new dishes that Jamie learns along the way. Alongside each recipe there is a beautiful photograph of the finished dish, as well as incredible reportage shots of Jamie’s experiences in each country.

His new TV program will feature the Midi Pyrenees and our area in May.

http://www.amazon.co.uk/Jamie-Does-Oliver

By popular demand a recipe from Aileen

We’ve been picking walnuts for the past 2 weeks, some from our own trees. So as it’s the season for fresh walnuts why not try this delicious walnut tart recipe.

Shortcrust pastry:
225g plain flour
130g butter and shortening eg Trex (half and half)
Pinch of salt
1 egg
cold water

Tart filling:
225 g walnut kernels (preferably freshly shelled)
50 g plain flour
225g butter
225 g caster sugar
3 medium eggs
tspn vanilla extract
slug of Armagnac
Large spoonful of raspberry or plum jam

Blitz together the flour, salt and fats in a food processor (or rub in by hand) until mixture resembles fine breadcrumbs. Add beaten egg and a couple of tblspns of cold water and blitz briefly until mixture just comes together. Tip onto floured board and press gently together into a ball. Roll out to fit a buttered 20/22 cm tart tin and leave in fridge while you make filling.
Cream together the softened butter and caster sugar until light and fluffy (I use an electric whisk), then gradually add the beaten eggs, whisking all the time. Add the vanilla extract and Armagnac and whisk briefly again. Now grind the walnuts in the processor to a large crumb then add the flour an grind again briefly to a finer crumb – but still retain some texture. Fold the walnuts carefully into the sponge mixture.
Spread the jam over the base of the pastry case and top with the walnut sponge mix.
Bake the tart for approx 50 minutes at 180 deg C.

Serve warm with some cream – creme fraiche is nice, but if I was eating this in the UK I would have it with clotted cream! An espresso and an Armagnac go down nicely with it too… Enjoy!

walnut tart small By popular demand a recipe from Aileen