Tours: The local tourist site tells me that: Beautiful, vibrant and lively, Tours is a pretty stopping point during a couple of days in the middle of the Loire Valley Chateaux. Tour its historic quarters with their half-timbered houses, the bustling Place Plumereau and Saint-Gatien Cathedral, as well as the new Olivier Debré Contemporary Art Centre.
Châteauroux: Le Tour tells me that: The day after the Allied victory against the Nazis, everything accelerated and changed in Châteauroux: Cadillacs, jazz cafés, jeans, chewing gum and freshly arrived GI's changed the daily life of the population. Legend has it that the famous hamburgers from across the Atlantic were served for the very first time in an address that was then a must at parties in Châteauroux: Joe from Maine. In the heart of the city, the Saint-Cyran Building, an impressive thirteen-storey tower built to house the NATO generals, still reminds us of those glorious days between 1951 and 1967 when "Chateauwou" lived at the frantic pace of the 10,000 Americans installed at the Châteauroux-Déols airport and the La Martinerie base!
Le Tour Specialties
Tours: Loire wines (Vouvray, Montlouis, Bourgueil, etc.), rillettes, rillons, andouillettes, goat cheese, Touraine truffles, Nougat de Tours...
Châteauroux: Berrichon pâté, potato galette, Reuilly, Valençay and Châteaumeillant wines, Valençay and Pouligny goat cheese
One hundred kilometers to go and the duo had about 1:20. Things continued just about that way, with some stress at the sprint point and a lot of lovely chateaus. An update on where we were re the green jersey: 50 points were up for grabs at the finish.Cavendish 98 points, followed by Matthews on 88, Alaphilippe on 84, Bouhanni on 79 and Van der Poel in 78.Philipsen was sixth on 72, then Pogačar on 64, Colbrelli on 60, Sagan on 56, and Merlier on 50.A punto de llegar la carrera ahora mismo al maravilloso Château de Chenonceau, edificado a partir de 1513 en parte sobre el cauce del Cher, afluente del Loira. Tiene también unos espectaculares jardines (muy al estilo cuadriculado versallesco). #TdF2021 pic.twitter.com/Ul7eUQX90t
— Borja Barba (@BorjaBarba) July 1, 2021
🏆 Cav wins again !!!! 🏆
— Tour de France™ (@LeTour) July 1, 2021
🏆 @MarkCavendish s’impose à nouveau !!! 🏆#TDF2021 pic.twitter.com/6UlVRqj7eb
The wine: La Grange Tiphaine Rosa Rose Rosam Pet-Nat 2020
As of 2008 Coralie, Damien’s wife, joined the family as a fully active partner in the life and work of their 15-hectare vineyard. Damien’s talent as a winemaker is evident from the multitude of beautifully balanced, elegant, precise red, white, rosé and sparkling wines that he crafts from five different varieties: Chenin blanc, Côt (Malbec), Gamay, Cabernet Franc, and even the ancient and rare Loire variety called, Grolleau. The wines are in the AOCs of Touraine Amboise and Montlouis sur Loire. The wines are all different; tender or round, fine or fruit filled, dry or sweet, but they all share the common thread of careful work in the vines that make for beautifully balanced, terroir driven, precise wines.In 2016, Damien was honored to take the lead in Montlouis, becoming president of the appellation. He followed in one of his idol’s footsteps, François Chidaine, and has since led the charge to use helicopters to avert frost damage that has been rampant in the Loire Valley over the past several years.
Serving for 6 people
- 140g flour
- 80g caster sugar
- 70g butter
- 1 egg
- 150g candied fruits cut into cubes (melon and papaya)
- 50g apricot jam
- 80g almond powder
- 00g egg white
- icing sugar
- salt
For the sugar dough: Mix the butter, 35g of icing sugar, an egg, a pinch of salt in a bowl. Add the flour to the mixture, add some water if necessary. Roll the dough into a bowl and put it in the fridge.
For the macaroon pastry: In a bowl, mix the caster sugar with the almond powder. Whisk the egg whites until they form peaks and add them delicately to the macaroon mixture.
Shaping the cake: take an 18cm round mould. Take out the sugar dough from the fridge, roll it so it is 3 mm thick. Spread a thin layer of apricot jam on the sugar dough. After the candied fruits, then the macaroon pastry. Sprinkle with icing sugar twice in 15 minute intervals before putting it in the oven.
Cook at 180 °C in the oven during 30 minutes
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