Libourne: The local tourist site tells me that At the heart of the world’s most prestigious vineyard, the fortified port town of Libourne is an unmissable stop between Bordeaux and Saint-Émilion. Given its location, overlooking both the estuary and the inland region, the town naturally became a predominant point for trade and commerce. Now, 750 years after its foundations were laid, visiting the Bastide will take you back in time whilst also showing you have Libourne has constantly reinvented itself.
The streets ooze with a unique atmosphere that is both tranquil and vibrant, reflecting daytime strolls which roll into lively evenings, best enjoyed with a drink in hand, in good company, as the sun sets.
The must-see sights of Libourne Take a wander through the historic town centre, visit the Musée des Beaux-Arts, set off on a cruise along the Dordogne, discover the tastes and smells of the Sunday morning market, enjoy Libournais wines, get the whole family involved as you explore the town with the Terra Aventura app.
Regional Specialties: wine (3 renowned appellations in the commune Saint-Émilion, Pomerol, Lalande de Pomerol...), lamprey à la Bordelaise (river fish), bouchon du Vigneron (biscuit, a speciality of Libourne).
Limoges: Let's learn about porcelain and visit a few key sites: In 1768, kaolin called "white gold", an essential clay for obtaining porcelain comparable to that of China, was discovered near Limoges in Saint Yrieix La Perche by Madame Darnet. Since then, artists have continued to innovate in forms and decorations. Renowned creators and young designers, associated with companies, they innovate and renew the traditional image of porcelain in tableware.
The town hall fountain: A monumental fountain to adorn the town hall, such was the request of the city council in 1889, to make tribute to the arts of fire. This recently restored 9m high fountain is a real gem designed by the architect Charles Genuys with students from the Art Deco school in Limoges and Paris. It is composed of a basin and two porcelain basins. In the center four geniuses in the Italian style of the time personify the know-how related to porcelain. It has remained today a haven of freshness and beauty for all passers-by.
Central halls, Place de la Motte, 1889 under the cornice, a frieze of 328 porcelain panels grand feu produced by the Guérin factory showcases the products and puts them on sale inside the halls. A magnificent decor which presents meat animals, poultry, fish, crustaceans, fruits, flowers... Each section is framed by a relief panel bearing the initial of the city.
See more here.
Regional Specialties:porcelain, Limousin meat (beef, pork, lamb), gentian, Limousin apple. Clafoutis, potato pâté.
Christian Prudhomme says: One sprint may follow another, but they’re not necessarily the same. Limoges could produce some surprises as the day’s finish will certainly suit the most explosive sprinters, those capable of powering up a short but difficult climb to claim victory.
The stage: Turns out helping someone move out of the country takes your whole weekend. Regularly scheduled programming will return on Tuesday.
The wine: Chateau l'Escart Eden Bordeaux 2020
From Copake Wine Works
Sometimes you want an everyday Bordeaux and not a commitment. 60% Merlot, 30% Cabernet Sauvignon, and 10% Côt .
The food: Clafoutis, recipe from the local tourist site:
As Curnonsky, a 20th century French foodie and food critic, put it: “The real clafoutis first demands tasty little black cherries that you can only find in Limousin. To achieve the perfection of clafoutis, you have to have Limousin blood in your arteries, beautiful dark blood like the blood of cherries”. But if you are not from Limousin, we still suggest you try this delicious recipe!
Number of people: 8 - Preparation: 15 minutes - Cooking: 40 minutes.
Ingredients
500g unpitted cherries
100g sugar
100g of flour
40g melted butter
1 pinch of salt
3 eggs
25 cl of milk.
Preparation
Start by preheating the oven to 180°C and hull the cherries.
Butter a round mold and arrange the cherries directly on it.
In a bowl, whisk the sugar with the eggs until the mixture whitens.
Add the flour and salt, then the melted butter.
Gradually pour in the milk and stir until you get a smooth paste.
Spread the dough over the cherries and place in the oven for 40 minutes.
When it comes out of the oven, you can sprinkle the clafoutis with sugar.
Hints: The cherries are not pitted so that the juice of the cherries does not mix with the dough and the fruit retains all its flavor. The Montmorency morello cherry lends itself particularly well to the preparation of clafoutis. It is eaten hot or cold.
Number of people: 8 - Preparation: 15 minutes - Cooking: 40 minutes.
Ingredients
500g unpitted cherries
100g sugar
100g of flour
40g melted butter
1 pinch of salt
3 eggs
25 cl of milk.
Preparation
Start by preheating the oven to 180°C and hull the cherries.
Butter a round mold and arrange the cherries directly on it.
In a bowl, whisk the sugar with the eggs until the mixture whitens.
Add the flour and salt, then the melted butter.
Gradually pour in the milk and stir until you get a smooth paste.
Spread the dough over the cherries and place in the oven for 40 minutes.
When it comes out of the oven, you can sprinkle the clafoutis with sugar.
Hints: The cherries are not pitted so that the juice of the cherries does not mix with the dough and the fruit retains all its flavor. The Montmorency morello cherry lends itself particularly well to the preparation of clafoutis. It is eaten hot or cold.
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