Issue No. 28
This gorgeous issue is stuffed full of fabulous features from beautiful Annecy to the sunny southern Basque country and the city of Pau, the Canal du Midi and much more. There’s a fabulous photo essay of the four seasons of Provence, practical guides and recipes galore with a focus on the gastronomy of the Touraine region in the Loire Valley - from an ancient recipe for macarons to more-ish nougat cake!
This gorgeous issue is stuffed full of fabulous features from beautiful Annecy to the sunny southern Basque country and the city of Pau, the Canal du Midi and much more. There’s a fabulous photo essay of the four seasons of Provence, practical guides and recipes galore with a focus on the gastronomy of the Touraine region in the Loire Valley - from an ancient recipe for macarons to more-ish nougat cake!
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Eat at: Le chapeau Rouge<br />
Loved by the locals, Le chapeau Rouge, in the centre of Chinon serves traditional and<br />
gourmet cuisine featuring locally sourced and seasonal produce. Chef Christophe<br />
Duguin is a local ambassador making use of local and seasonal products wherever<br />
possible and his dishes are simply irresistible. touraineloirevalley.com/restaurants/<br />
au-chapeau-rouge-chinon<br />
Chef’s recipe: Roasted scallops<br />
with saffron butter sauce<br />
This delicious recipe by Chef Duguin is<br />
delicate full of flavour…<br />
Ingredients for 4<br />
Allow for 3-4 scallops per person<br />
2 shallots<br />
10 cl white wine<br />
1 dash of cider vinegar<br />
10 filaments of Safran<br />
160 g butter<br />
Finely chop the shallots. Crush the<br />
saffron filaments with your fingertips in<br />
the palm of your hand and add the white<br />
wine, vinegar and shallots and leave to<br />
infuse overnight in the fridge.<br />
The next day, in a saucepan, reduce<br />
the mixture over low heat to about two<br />
thirds.<br />
Sear the scallops lightly on each side,<br />
just until lightly browned, don’t overcook<br />
them. Season and keep warm.<br />
Cut the butter into pieces an add a little<br />
at a time to the reduced shallot mixture,<br />
whisking vigorously. Season.<br />
Serve the scallops with rice, risotto or<br />
vegetable puree, and pour the saffron<br />
butter around.<br />
Discover what to see and do in Touraine:<br />
touraineloirevalley.com
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