antistique! There’s not a breeze on this perfect afternoon around 8pm – just the birds to break the still of the field. That is, until Franck, our pilot for the balloon ride, fires up the gas burners that are attached to the basket that will carry twelve of us. He then gives us a …
ime for a Libyan meal at the chateau! I accompany Naser to the boucherie in La Flèche to purchase the meat for his Libyan Rozz bil Khalta (Oriental Rice with Nuts). I can’t imagine the meat from the leg of the lamb being suitable for a casserole but he is determined. And I’m …
fter a week at the chateau, family and friends and peeling off one by one to return home. Juanita is the first. It’s been a week of exploration, conversation and great fun. I’m surprised that we gathered around the large table in the kitchen for dinner every night, never in the dining room, and we …
enny’s Paesenella might be an Italian dish but yesterday’s old baquettes soaked in the juices of the best red tomatoes with olives, gherkins and red onion added tastes equally as good here in the chateau in the French countryside. Authentic ‘French’ touches are added with the rustic pate de vignerons, local cow-milk cheeses, …
here’s the old key to the chapel down in the forest? James tells us we must say hello to the Baron, René-Ferdinand, lying there in the crypt, or else he’ll rise in the mist of the night to haunt the chateau. ‘The Baron’ played a significant role in the history of our Château and its …