{"id":283516,"date":"2010-06-10T17:17:00","date_gmt":"2010-06-10T15:17:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/bordeaux-and-saint-emilion"},"modified":"2010-06-10T17:17:00","modified_gmt":"2010-06-10T15:17:00","slug":"bordeaux-and-saint-emilion","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/bordeaux-and-saint-emilion\/","title":{"rendered":"Bordeaux and Saint Emilion"},"content":{"rendered":"
\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n

A few days to enjoy this region and the best it has to offer to taste and savor… So this time I’m taking you to Bordeaux and Saint Emilion, to discover canel\u00e9s, macaroons and wine making!<\/p>\n

<\/a><\/p>\n

\nHere I am this time in Bordeaux. No sooner arrived than I left, because I drove to the Chateau Sogeant where I spent the night. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nYou can even see the room because I left the window open!<\/div>\n
\nIn the evening, aperitif in the park and dinner with the Ch\u00e2teau’s wine! For starters, a delicious foie gras and gingerbread tatin with caramelized apples. When I saw it arrive, I first thought it was a block of foie gras, but in the end it was not, it was “homemade” and it was really delicious.<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe next day, departure for Saint Emilion! A really charming little town that has a lot of culinary assets! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAt noon, a small break in a restaurant on the terrace, to enjoy a simple but original dish. A slice of black pudding with espelette pepper, served with a salad and a big glass of red wine. I’ll make it again at home….! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nIn the streets, many (too many?) wine stores, but some of them have really caught our attention… <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nI take the car (rented…) to go to the domain of the Ch\u00e2teau de Franc Mayne, where a visit is necessary, followed by a tasting.<\/div>\n
\nWe then find ourselves in a huge room where 10 gigantic vats (5 wooden and 5 metal) are used to macerate the grapes cold, then hot, for the alkolic fermentation. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAn imposing press to recuperate the marc wine which is on the surface. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThen the malo-lactic fermentation which transforms the not very pleasant malic acid into milder lactic acid. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAnd finally a rest in the monolithic cellars, so particular to Saint Emilion. <\/div>\n
\nWe meet then in the store to taste two very different wines. This gave me an appetite again!<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nIn addition to the monolithic church which it is absolutely necessary to visit, I left almost running to discover THE store of macaroons of Saint Emilion to the 9, street Guadet! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe store doesn’t look like much, but they are full of treasures! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThis one offers everything. It goes from the kougloff to the cookie, through the pieces of nougat. But the object of our visit is the macaroon that Nadia Fermigier prepares every day with her three companions. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThese little cracked macaroons are real little jewels that you should smell and touch before eating them. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe box itself is part of this beautiful promise. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe macaroons release a frank flavor of almonds thanks to the addition in the paste, of bitter almonds. The recipe is simple but like all good recipes, it is kept secret. Of course, as I hate not understanding how it is done, I will get down to the task and try by all means to understand! I already have several clues! But I’ll talk about that another time!<\/div>\n
\nThey are glued on a paper and are crunchy and melting at the same time!  <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe store also offers canel\u00e9s… <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nIn the street, the call of wine is constant and of course I succumbed by leaving with several bottles! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe store of Canel\u00e9s Lemoine has a branch in Saint Emilion. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nEach to his own, but these are the ones I prefer… <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe next day, back to Bordeaux where for a month of June, the weather did not fulfill its contract. Small disappointment quickly compensated by the regional dishes and the museums of Bordeaux! By the way, this fountain in the garden of the museum of fine arts! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nDirection Baillardran for the canel\u00e9s! If you don’t know them yet, it’s time to take a look. There are more than six points of sale in Bordeaux and even a Baillardran caf\u00e9 (without a toilet, how do you wash your hands???). <\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\nThe canel\u00e9s are presented like gems. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nBut what really interests me is the back store where you can see that they use copper molds. I use teflon-lined aluminum molds at home, although I also have 22 copper molds for my parents’ oven, which is much more powerful than mine!<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe unmolding is fast so as not to damage the canel\u00e9s, the gesture is precise. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAs soon as they are unmoulded, the canel\u00e9s are grouped together…<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nBy sizes….<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThen individually wrapped for the bigger ones. They will then be sorted by cooking. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nIt was a real waltz of canel\u00e9s that was playing in front of me. <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAnd in the evening, dinner at the restaurant “Le Cochon Volant” where absolutely huge and medieval dishes are served at really reasonable prices!<\/div>\n
\nFor starters, a decadent oeuf cocotte with two foie gras. One in a “homemade” terrine and the other pan-fried, both on a large slice of toast.<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nAnd for the main course…a second starter! Because my stomach was already well filled… But this cold duck breast sandwiching a foie gras did not scare me! <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\nRecipes related to this trip: <\/div>\n
\n<\/div>\n
\n–The Bordeaux Canel\u00e9s<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n–Foie gras<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A few days to enjoy this region and the best it has to offer to taste and savor… So this time I’m taking you to Bordeaux and Saint Emilion, to discover…<\/p>\n","protected":false},"author":1,"featured_media":51486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[485,134],"tags":[3887],"class_list":["post-283516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-en","category-uncategorized","tag-travel"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=283516"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51486"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=283516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=283516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=283516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}