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Archive for the ‘Picardy’ Category

Looking for a bargain summer holiday to France or Spain? Well look no further! Book during our May sale and enjoy discounts of up to £330 (€400) on our Holiday Villages, including bookings for the Jubilee half-term and peak summer holiday period. We’ll also also give you the added advantage of paying in Euros which is really beneficial at the moment as the Euro is at an 18 month low of 1.22 versus the pound*.

Summer fun at The Village Club Le Rouret in Ardèche

Our Holiday Villages in Picardy, Brittany, south of France, the Ardèche, Atlantic Coast and the Costa del Sol in Spain have had a huge re-vamp for this summer. New activities include regional discovery excursions such as making honey with a beekeeper and visiting a dairy to make cheese, as well as more free family activities in the village.

Many of the apartments have been refurbished and there is also an extended à la carte offering to enjoy. All of our Holiday Village apartments and houses are self-catering and have an excellent standard of facilities. Check out some of the top savings on Pierre & Vacances summer accommodation for bookings made before 30 May.

Breakfast in Les Agaves

 

Pierre & Vacances Holiday Village Pont Royal, South of France

Pierre & Vacances Holiday Village Pont Royal

A two-bedroom house sleeping up to six people from 7-14 July is discounted by £330 to £1,314.

The pedestrian village of Pont Royal is located in the Provence region of France just a few kilometres from Avignon. There are plenty of activities for the whole family with a large pool, artificial beach, separate kid’s pools and a two-hectare lake for sailing. New for this year is that the kid’s clubs are included in the price of the holidays, as well as circus and magic skills lessons. There are also nine and 18 hole golf courses, tennis courts and nearby horse riding, mountain biking and facilities to hire meharis and segways.

Pierre & Vacances Holiday Village Cap Esterel, South of France

Pierre & Vacances Holiday Village Cap Esterel

A one-bedroom apartment sleeping up to five people from 28 July to 4 August is discounted by £330 to £1,453.

The 210-hectare village overlooks the Mediterranean Sea and is perched on a red rock hillside. It is surrounded by a purpose-built golf course and gardens, and is just 30 minutes away from the white sandy beaches of Cannes. Onsite facilities include three large swimming pools with wave machines, two children’s pools, a small farm, tennis courts and bicycle hire. And there is even a miniature train to help you around the area. Read our family review of Cap Esterel here

Pierre & Vacances Holiday Village Normandy Garden, Northern France

Pierre & Vacances Holiday Village Normandy Garden

A two-bedroom house sleeping up to six people from 21-28 July is discounted by £245 to £1,003.

Normandy Garden lies just a few kilometres from the famous ‘Normandy Landing’ beaches and the Fleurie coastline. Our weatherproof holiday village has an indoor ‘Aquagarden’ with heated swimming pools, whirlpools, Jacuzzis, upstream swimming and waterslides. There are also two covered tennis courts, an indoor games area as well as bicycle hire, archery, sports competitions and dance classes.

Bookings can be made via our website or by calling 0870 0267 145.

* Correct as of 30/04/12

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Explore our family friendly holidays in Northern France

March 23, 2012 3:51 pm
posted by Rebecca

Worried about the high price of flights and holidays? Don’t want to spend hours queuing at the airport after struggling to fit all those rubber rings, toys, suncream and towels in a suitcase?

Then take advantage of exclusive, early booking offers on our self catering accommodation in Northern France, as well as the discounted ferry fares to France during National Ferry Fortnight, from 17-31 March.

Knock down ferry fares to France are available at Discover Ferries with P&O Ferries, Condor Ferries, LD Lines, DFDS Seaways and Brittany Ferries. And we have a range of family friendly Holiday Villages and Residences in Northern France, from Brittany and Normandy to Picardy and Vendée; all within easy driving distance of the ferry ports. Early booking offers of up to 20 per cent off are available for accommodation booked before 31st March.

So we’ve put together a list our top five easy to reach holiday accommodation in France if you’re shunning the airport this year.

Pierre & Vacances Residence Le Green Beach, Brittany

1 hour from Cherboug ferry port
Residence Le Green Beach is just a few kilometers from the famous ‘landing’ beaches and lies at the heart of the Omaha Beach golf course. Facilities include indoor and outdoor swimming pools, a sauna, volleyball court, bike hire and free activities for 6-12 year olds in April, July and August. A two-bedroom house in September costs from £422.

Pierre & Vacances Residence Les Jardins de la Côte d’Opale, Picardy

50 minutes from Calais ferry port
The recently renovated self catering residence is located in a natural park just 2km from Canche Bay. There’s a heated indoor swimming pool to enjoy as well as tennis courts, hire bikes and free activities for 6-12 year olds in April, July and August. A one-bedroom apartment in June costs from £475.

Pierre & Vacances Holiday Village Port Bourgenay, Vendée

3 hours 30 minutes from Saint-Malo ferry port
Port Bourgenay is nestled between a sandy beach and pine forests with peaceful views of a large lake. Within the self catering Holiday Village in picturesque Vendée are two 18-hole golf courses, three swimming pools, six tennis courts and a huge range of adult and children’s activities. If you want to venture out, there’s also a beautiful beach nearby which is can be reached by a short stroll or miniature train [we know which one the kids prefer!].  A three-bedroom house in June costs from £883.

Pierre & Vacances Premium Residence de la Plage, North Picardy

1 hour 20 minutes from Dieppe ferry port
Residence de la Plage lies in the heart of Normandy’s Bay of Somme. The self catering luxury beach-front accommodation has four swimming pools and direct access to the long sandy beaches, shops picturesque port and restaurants. To give your holiday that added ease, all apartments have wifi and flat screen televisions and breakfast can be delivered to your door. A studio apartment with a sea view in May costs from £519.

Pierre & Vacances Holiday Village Belle Dune, Normandy

1 hour 15 minutes from Calais ferry port/ 1 hour 30 minutes from Dieppe ferry port
An ideal [and very popular!] choice for families of all ages and sizes, Belle Dune’s accommodation is set around a large lake next to the renowned 18-hole Belle Dune golf course. Colourful houses and apartments are organised in six ‘quartiers’ with a wide range of activities and facilities for kids [including the big variety!], from an aqua park, two lakes for watersports, tennis courts, animal petting farm, mini golf and pre-bookable children’s clubs, plus two beaches a short walk away. A three-bedroom house in July and August costs from £1,473.

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Family holidays at the Belle Dune resort, Picardy

September 13, 2011 2:11 pm
posted by Rebecca

Back in July, Kent radio station KMFM organised an outside broadcast at our Pierre & Vacances Belle Dune Resort in Picardy. We took along KMFM prize winner Ann and her family with us coutesy of Seafrance Ferries.

Watch the video to see how Ann and her family got on. There is also an interview with Belle Dune Resort Director Bruno Guth and a quick look at all Belle Dune has to offer for a family holiday to France.

The Pierre & Vacances Belle Dune Eco Resort is one of Pierre & Vacances’ most popular holiday villages in France. Built in beautiful protected natural surroundings Belle Dune offers one of the best golf courses in France, an aquaclub with wave machine and slides and a host of wildlife on your doorstop. Find out more about Belle Dune on the Pierre & Vacances website.

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Five Great Cycle Routes for Families in France

June 30, 2011 1:10 pm
posted by Rebecca

With the Tour de France upon us – Saturday 2nd to Sunday 24th July – we thought we’d pay homage to the French love affair with pedal power.

Of course, you don’t need to be Lance Armstrong to enjoy France by bike… There are miles of meandering lanes, canal-side towpaths and beautiful stretches of coastal paths perfectly marked out for le vélo.

And there’s nowhere quite like France for a self-catering cycling holiday!  You’ll see more of the sights, meet the locals and have the opportunity to engage with the places you pass through.  Not to mention a rental apartment will give you the chance to sample local food, and the odd glass of wine…

It’s also a great way to enjoy a healthy and active holiday option – think of it as the summer equivalent to skiing!

The Voies Vertes, or Greenways, are an extensive network of dedicated cycle routes across France linking up nearly 2,600km of safe, marked paths.  So whether you want to embark on a week-long tour or an afternoon in the saddle, there are plenty of routes to choose from. Here are some of our top suggestions of the best places to get peddling.

The Loire à vélo, The Loire For châteaux fans

The Loire River

The Loire à vélo is an ambitious project linking two regions, six départements and six major urban areas over an 800km trail between Cuffy and Saint-Brévin on the Atlantic coast, two thirds of which run alongside the River Loire with its fabulous châteaux.

There are specific segments of the route between Muides sur Loire and Ancenis recommended for families, with a number of short distance options to choose from.

And to rest those tired legs between trips Pierre & Vacances have a range of self catering apartments in the Loire Valley.

Avenue Verte Dieppe-Forges, NormandyFor budding athletes

Normandy Countryside

Destined ultimately to link London with Paris in time for the 2012 Olympics, this 45km route runs from Dieppe on the Normandy coast to the spa town of Forges-les-Eaux along the former Dieppe to Paris railway line.

For now you’ll have to make do with some picture-perfect Normandy countryside with lots of apples and cider to help you on your way. And to kick-back and enjoy the views during your stay, Pierre & Vacances have a range of family apartment rentals in Normandy.

La Baie de Somme à Vélo, PicardyFor beach fans and bird watchers

Picardy Pastures

Le Baie de Somme is made up of seven trails, many kilometres of which run alongside the seashore, weaving through dunes, mudflats and reed beds full of migratory birds. The Baie de Somme railway carries cycles free of charge, so you can hop on and off and tackle as much or as little of the trails as you wish.  And to enjoy hopping around Picardy, Pierre & Vacances has a range of self-catering accommodation to rest those weary wheels.

Le-tour-de-Bourgogne-a-vélo, BurgundyFor vineyard fans

Burgundy countryside

The cycling tour of Burgundy, much like the Loire and Somme equivalents, is made up of five individual trails showcasing the region’s main attractions and eventually destined to cover 800km.

The route is made up of towpaths, paths through vineyards, disused railway lines and country lanes.  The Santenay-Nolay track, the ‘Voie des Vignes’, is particularly recommended for easy family cycling. And to make the most of your stay Pierre & Vacances has a range of holiday accommodation in Burgundy as a great base to explore the region.

Piste du canal de L’Ourcq, Paris For city slickers

Cycling along the canal de L’Ourcq

This cycle path alongside the canal offers a flat and picturesque option, great for a day out from Paris.  The route takes you from the Parc de la Villette in north-eastern Paris out into the countryside to Claye-Souilly, 27km from the city.  Ultimately this route is intended to link Paris with Moscow!

For a shorter route families can choose a pit-stop at La Poudrerie Forest Park at Servan, 14km along the canal. And to make the most of your stay in the area, Pierre & Vacances has a wide range of holiday apartments to rent in Paris with both scenic and central locations.

And for those after some serious cycling…

Here are two long-distance options for those seeking a serious cycling challenge!

Voie Verte Trans-Ardennes

Voie Verte Trans

This greenway is graded as an easy route, running 85 km in total between Charleville-Mezieres and Givet near the Belgian border.  The train which runs through the valley is a great back up option for tired legs. And as for accommodation along the route, Pierre & Vacances has a wide range of family self-catering rentals in Ardennes.

Canal du Midi, Languedoc-Roussillion/ Midi-Pyrenees

The Canal du Midi is a UNESCO World Heritage site, bordered almost all of the way by striking plane trees.  The route takes you through the heart of the beautiful South West countryside with ample opportunity to sample local wines and visit ancient towns and monuments.

Canal du Midi

The full route (240km) will take you from Toulouse along the canal to the little port of Marseillan on the Mediterranean, but can be broken down into stages for easily manageable chunks!

The other option is to head North West from Toulouse towards Bordeaux and the Atlantic Ocean along the Canal de Garonne, the full canal route originally designed to link the two coasts. For those wanting to make the most of a cycling holiday in the sublime region, Pierre & Vacances has a selection of self catering accommodation in the South of France .

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Classic French Recipes

June 1, 2011 3:58 pm
posted by Rebecca

Think of France and one of the first things to spring to mind will no doubt be delicious dishes full of fresh seafood, beautifully cooked steak and, of course, lashing of cheese.  From instant crowd pleasers like Moules Frites and Croque Monsieur to après ski favourite Raclette (with some more Frites and plenty of Fromage) and then there’s every school child’s nemesis, Escargot.  And of course there are the famous CrêpesTarte Tatin, Gateaux, Eclair, Crème Brûlée… is your mouth watering yet??

Of course there’s much more to traditional French recipes than just Crêpes andFrites…and it’s not all haute cuisine or cordon bleu either. So here are our all time favourite French regional recipes, more rustic than refined in most cases, but guaranteed to get your stomach rumbling!

The Alps…for aprèsski comfort food

When most of us visit The Alps it’s for lashings of fresh air and winter sports, so we can be excused for wanting to sit down at the end of a hard day’s skiing to some truly hearty fare.  It’s little surprise that our favourite Alpine food relies heavily on cheese as the main ingredient! There are, of course, the delicious Fondue and Raclette but one of our favourites is Tartiflette.

Tartiflette is a truly indulgent dish, best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat.

Here’s a recipe for the cheese delight, as taken from “The Food of France” by Sarah Woodward:

Tartiflette

Tartiflette

Ingredients:

[Serves 4]

1.5kg medium-sized red potatoes, such as Desirée

1 large white onion, peeled and diced

2 thick rashers of smoked streaky bacon, diced

25g butter

1 garlic clove, peeled and cut in half

sea salt and freshly ground black pepper

1 ripe Reblochon cheese

Instructions:

Preheat the oven to 200°C/400°F/gas mark 5.

Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.

Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown.

Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.

Choose an ovenproof earthenware dish and rub it well with the other halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture. Add the remaining potatoes and more seasoning.

Place the whole Reblochon on top. Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Reblochon should melt within its skin and the fat drip down while the potatoes crisp.

Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.

Try Tartiflette in the alps when you stay at one of Pierre & Vacances’ resorts in the region, and booking for the 2011/2012 ski season starts on June 15th!

Alsace-Lorraine…for a German twist

The cuisine of this corner of north-eastern France brings together influences from neighbouring Germany such as Sauerkraut and marinated meat and veg stew, Baeckeoffe, with more typically French flavours.  Locals are masters of pickling vegetables, smoking meats, and packing sausages.

The region’s two legendary dishes are Foie gras and Quiche Lorraine: the word quiche is from the German “kuchen”, which means cake.  There is some debate about what constitutes a traditional Quiche Lorraine but we like the following recipe for its simplicity:

Quiche Lorraine

Quiche Lorraine

 

Ingredients:

Pie pastry

6-8 slices of bacon, diced

3 eggs

1 1/2 cup of whipping heavy cream

1 or 2 tsp of butter

1/2 tsp of salt

1/4 tsp of pepper

1 pinch of grated nutmeg

Instructions:

Preheat oven to 400° F (200° C)

Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.

Roll out pastry in a pie pan. Pastry should come about 1″ up the sides.

Beat eggs, cream and seasoning. Add bacon.

Pour mixture on the pastry, no more than 3/4 of the pie pan.

Reduce heat to 300° F (150°C). Bake for 30 minutes or until pie is cooked. Put a knife in the middle, if it comes clean the quiche is ready.

Let the quiche cool. Do not remove it from the pan. Goes well with a salad.

Just a suggestion: Although traditional recipes do not include it, you can add Swiss cheese such as 1 Gruyère to the egg, cream and bacon mixture, [around 1 cup is best].

Try Quiche Lorraine in Alsace and Lorraine when you stay at one of Pierre & Vacances’ resorts in the region.

Brittany and Normandy…for the sweeter things in life

Famed for Crêpes, apples, Normandy cider and Calvados, the north-western tip of France is the best place to head if you have a sweet tooth.  Apple and Calvados sorbet make a welcome appearances on many menus but our heads were turned by this recipe for Bretton Butter Cake, a classic version from Brittany.

Bretton Butter Cake

Brittany Bretton Butter Cake

Ingredients:

[Serves 6-8]

1 ounce instant dry yeast

1 teaspoon plus 1 1/4 cups granulated sugar, divided

3/4 cup lukewarm water

4 cups all-purpose flour

1 cup cold salted butter

1 egg yolk, beaten

Instructions:

Sprinkle the yeast and one teaspoon of sugar over the warm water and allow the yeast to dissolve for 5 minutes. Stir the flour into the yeast mixture until it forms a smooth, thick dough.

On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. Dot the surface with 1/4 cup of the cold butter and sprinkle it with 1/4 cup of sugar. Fold the dough into quarters. Repeat the rolling and folding process again, three times.

Preheat an oven to 350F. Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Brush the surface of the dough with the egg yolk, sprinkle with the remaining 1/4 cup sugar, and bake it for 25 to 30 minutes, until it turns golden brown.

Allow the butter cake to cool in the pan for 10 minutes, run a thin, offset spatula or knife around the edges of the cake, and remove the cake from the baking pan. Serve the cake warm with berries or cream.

Try Bretton Butter Cake in Brittany when you stay at one of Pierre & Vacances’ resorts.

 

Central France…for heart-warming stews

It’s here in the heart of France that you’re most likely to find traditional dishes such asBoeuf Bourguignon and Coq au Vin.  A good French stew is not something to be rushed – and of course, the crucial ingredient is wine.

One of the most famous recipes from Burgundy is the one that includes its name, Boeuf Bourguignon. This version is adapted from that used by the chef at The Hotel Dieu, Monsieur Vernet:

Boeuf Bourguignon

Boeuf Bourguignon

Ingredients:

[Serves 4]

1.5 kg/3 1/2 lbs stew beef preferably taken from the shoulder or shin

50G/3 1/2 tbsp butter

5 tbsp olive oil

2 carrots

2 onions

small round onions

button mushrooms

100g/1/4 lb fresh bacon

20g/1/4 cup flour

2 cloves garlic (optional)

1 1/2 bottles red burgundy wine

castor sugar

1 bouquet garni

salt and pepper

Instructions:

Marinade the beef, together with a ‘garniture aromatique’ (bouquet garni, onions and carrots,) in the wine and leave to marinade overnight.

Brown thoroughly in oil the drained pieces of meat. Skim off the fat and then sprinkle them with flour.

Add the marinade, the bouquet garni, carrots and onions and cook on a low heat for two hours. During the cooking time glaze until brown some small, round onions, button mushrooms and bacon (cook them in just enough water to cover them and some butter), sprinkle with sugar, cover with tin-foil and cook until the water boils away. Stir from time to time to ensure an even glazing.

Mix with the beef mixture, check the thickness of the sauce and, if necessary, add some beurre manié (butter and flour.) The cooking can be finished in the oven, in a covered casserole, or even covered with flour.

Try Boeuf Bourguignon in Central France when you stay at one of Pierre & Vacances’ resorts in the region.

Charentes…for seafood

From eel stew to steaming mussels, the gastronomy of the Poitou-Charentes is heavily based on seafood.   The mussel, an inexpensive mollusk, is prepared in many different ways in France, depending on the region.  The most spectacular is certainly L’éclade, a recipe from Charente Maritime. For this, the mussels are arranged on a bed of dry pine needles and set ablaze. After a minute or two they are cooked and ready to be eaten sizzling hot.

But this recipe is the simplest way to prepare mussels, and a perfect occasion to gather plenty of friends around the table for a huge steaming stock pot fragrant with white wine and shallots.

Mussels with White Wine and Shallots

Mussels with White Wine and Shallots / L’éclade

Ingredients:

5 to 6 pounds mussels, preferably the small bouchots

4 shallots

6 sprigs parsley

10 tablespoons butter

3/4 cup dry white wine

Freshly ground pepper

1 sprig thyme

Salt

Instructions:

Wash the mussels, scraping to remove their grassy “”beards””.

Peel and chop the shallots.

Remove the parsley leaves and chop them finely.

Melt 3 tablespoons of the butter in a large heavy skillet or saucepan.

Add the shallots and cook until wilted.

Add the wine, a sprinkling of pepper, and thyme.

Let simmer for 5 minutes.

Add the mussels, cover and cook over high heat, shaking the pan often so that all the mussels open at about the same time.

Take off the cover, remove the mussels as they open, and place them on a warmed serving platter.

When all the mussels have opened, empty the pan, and strain the cooking broth through a fine sieve.

Wipe out the pan and return the broth to it.

Cook briefly over high heat until boiling.

Cut the remaining butter into small pieces.

Remove the saucepan from the heat and whisk the butter into the broth a little at a time.

Correct the seasoning, if necessary.

Pour the sauce over the mussels, sprinkle with the chopped parsley, and serve.

Try Mussels in Charentes when you stay at one of Pierre & Vacances’ resorts in the region.

Paris…for anything your heart desires (as long as it’s Croque Monsieur!)

Of course, all roads lead to Paris when it comes to food, where almost anything from the whole of France is available and where diners can pick and choose from more than 9,000 restaurants.

The immediate environs of Paris provide plentiful game but it’s arguably its pastries that the grande dame is most famed for.  That and its bread, the key ingredient to the legendary Croque Monsieur!

Who knows where the tasty snack originated from (the first recorded appearance on a Parisian café menu was in 1910) but today the city’s cafés have thousands of varieties on offer, each bringing their own unique interpretation to this classic dish.  Regional variations exist, with either tomato, Bleu d’Auvergne cheese, smoked salmon (instead of ham), sliced potatoes and Reblochon cheese or pineapple.

Croque Monsieur

Croque Monsieur

The classic recipe is hot ham and cheese (typically emmental or gruyère) grilled sandwich. Simple, quick and delicious!  Fast food at its most fabulous.

Try Croque Monsieur in Paris when you stay at one of Pierre & Vacances’ resorts in the city.

Picardy...for tarts and terrine

Picardy is known as the market garden of France with bountiful crops, an abundance of seafood and dishes with a distinct, earthy palate.  There’s an undeniable Spanish influence on the regional dish of Escaveche (escabeche in Spain), which is a cold terrine of sweet water fish in wine and vinegar, and Flemish influence on another terrine, PotjevleschAmiens Duck Pate draws the gourmands as does the Flamiche Leek Pie.

Flamiche aux Poireaux

Flamiche aux Poireaux

Ingredients:

2 round, puff-pastry crusts, uncooked

3 tablespoons butter

2 pounds (or more) leeks, cleaned and cut into 1/4 inch rounds (don’t use the tougher dark green part)

3 tablespoons flour

2 cups milk

1/4 cup grated gruyère or similar cheese (optional)

salt and pepper

1/8 teaspoon nutmeg

1 egg yolk

Instructions:

[Serves 6]

Melt the butter in a frying pan on medium heat. Add the leeks and cook until soft – about 10 minutes.

Stir in the flour until mixed completely with the leeks. Pour in the milk and cook, stirring occasionally until the mixture thickens and comes to a boil – about 5 minutes. Remove from heat and let cool about 5 minutes. Stir in nutmeg and salt and pepper to taste.

Meanwhile, line a nine inch tart or pie pan with one of the crusts. Brush the bottom of the crust with the egg yolk mixed with a couple of teaspoons of water. Pour the cooled leek mixture into the crust and top with the second crust. Roll the edges together so that the whole tart is sealed. Make a hole in the centre of the tart so that steam can escape as the tart is cooking and, if you wish, make a design on the top crust with a sharp knife.

Bake for 30 minutes at 375° F. Serve warm.

Try Flamiche aux Poireaux in Picardy when you stay at one of Pierre & Vacances’ resorts in the region.

The Pyrénées…for deep-rooted culinary traditions

From black truffles to Foie Gras and Roquefort cheese, the food of the Midi-Pyrénées has made significant contributions to the wider French dining scene.  The region’s traditions and epicurean culture are deeply rooted and fiercely protected.  One of the dishes most synonymous with the Pyrénées is Cassoulet.

Cassoulet

Cassoulet

For the beans:

1 kg (2.2 lb) dried beans: either white navy beans, kidney beans, mojettes, pamier beans or Soissons beans, but the absolute best would be “tarbais” beans.

2 peeled carrots

1 onion, spiked with 3 cloves

1 bouquet garni (thyme, laurel, parsley)

1 large pork rind, cut into 2 halves

Meat:

8 lamb neck cuts (for taste)

8 lamb shoulder pieces, cut into squares of 100 grams (3 oz) each

8 pork loin pieces, cut into 100 grams (3 oz) cubes

8 mule fat duck thighs cut in half

8 pieces, 5 cm (2 inches) each, of Toulouse sausage (scalded and roasted)

Other ingredients:

200 grams (1/2 lb) of carrots and 200 grams (1/2 lb) of onions cut into small cubes

6 garlic cloves, crushed and degermed

1 bouquet garni

2 tablespoonfuls concentrated tomato paste

150 grams (5 oz) goose fat

150 grams (5 oz) bread crumbs

Instructions:

Soak the dry beans overnight in unsalted water.

Next day, put the beans in a large pot and cover them with new water, add the two carrots and the onion with the cloves, the bouquet garni and the pork rinds. Season with pepper and DO NOT SALT. Cook at a slow boil and do not forget to progressively skim the froth that forms on the surface.

Using a large ovenproof dish, sweat the vegetables: carrots, garlic, onions and the bouquet garni in some goose fat for 10 minutes, covering on low heat.

During this time use a large frying pan to brown all of the meats in some goose fat (until they are quite brown). Then retrieve and drain the pieces (in order to remove excess fat). Add tomato paste to the large casserole where you cooked the vegetable garnish.

Cook this mixture for two minutes and then add the meats and cover with cold water. Bring to a boil, season with salt and freshly ground pepper. Place in the oven and cook at 350°F (180°C or th6), covered, for 2 hours.

Check if the beans are cooked. Once they are almost ready add salt and drain the beans (put the carrots in the large casserole that is already in the oven) and set aside.

Use a needle to check if the meats are well cooked. Next, use a fork and a skimmer to retrieve the meat and the bouquet garni. Be careful not to leave any small bones at the bottom of the dish. Remove excess fat from the remaining vegetables using a spoon. Mix these vegetables in a blender and then put through a sieve, pressing strongly in order to obtain a delicious vegetable sauce. Check and adjust the seasoning.

Put the meat, the beans, the sausage and the pork rinds, cut into 8 pieces, in a large terracotta dish (better known as a “cassole” hence the name of this recipe “cassoulet”) and sprinkle with bread crumbs. Cook in the oven for 20 minutes at 375°F (210°C ) and serve.

Try Cassoulet in The Pyrénées when you stay at one of Pierre & Vacances’ resorts in the region.

South of France…for a taste of the Med

Whilst regional recipes found simmering in the south of France are still likely to involve stewing, the further you head the south, the more likely you are to encounter seafood or fragrant herbes de Provence in the mix.

The original Bouillabaisse (bouï abaisso in Provençal, meaning boil and press “bout et abaisse”) was from the Calanque coast between Marseille and Toulon , although it is said to be invented at Saint-Raphaël. Although called a soup, this is really a main dish, a full meal in itself.

Bouillabaisse

Bouillabaisse

[Serves 6-8]

Ingredients:

200ml / 1/3 pint of olive oil

2 onions thinly sliced

2 leeks trimmed and thinly sliced

3 tomatoes skinned seeded and chopped

4 garlic cloves crushed

1 sprig of fennel

1 sprig of thyme

1 bay leaf

1 strip of orange peel without pith

750g / 1 ½ lbs shell fish e.g. crab mussels, king prawns

2 litre / 3 ½ pints of boiling water

salt and pepper

2.5kg / 5 lbs of fish e.g. monk fish, sea bass etc.

4 pinches of saffron powder.

Instructions:

Heat the oil in a large pan add the onions, leeks, chopped tomatoes and garlic.

Sauté over a low heat for 2-3 minutes until soft stirring from time to time.

Stir in the fennel. thyme, bay leaf and orange peel.

Add the shell fish, boiling water and some salt and pepper.

Turn up the heat and boil for about 3 minutes.

Reduce the heat and add the fish continue cooking for 12 to 15 mins over a medium heat.

The fish should be opaque and tender but still firm.

When the fish is cooked adjust the seasoning.

Stir in the powdered saffron and serve immediately.

Try Bouillabaisse in the South of France  when you stay at one of Pierre & Vacances’ resorts in the region.

South West…for something a little rich

The emphasis in south-western France is on rich foods – more truffles, more Foie Gras and duck.

Confit de Canard

Confit de Canard

Ingredients:

[Serves 4-6]

What you’ll need is 4-6 duck portions, rub salt into them and leave in a shallow covered dish for 5-6 hours.

Put your oven on low, 150 C/gas mark 2.

Wipe off the salt with kitchen paper and place all the pieces in a flameproof dish quite tightly, slightly brown both sides of the duck pieces very slowly, this can take 15-20 minutes.

Now cover your duck with enough duck fat to cover completely, pop it in your preheated oven for up to 2 hours. Then leave it to cool.

You can keep your duck preserved like that for a few days.

Instructions:

The idea is to warm the duck portions, not to cook again. The best way we found is to pan fry.

Heat a frying pan without any oil, as you already have duck fat around your pieces of duck.

Place the portions skin down and leave on a medium heat, do not move the pieces until they are a little crispy, then turn and do the other side.

‘Voila’ it’s ready!!

Serve with a salad or Potate Saladaise with Haricots Verts.

Try Confit de Canard in the South West of France  when you stay at one of Pierre & Vacances’ resorts in the region.

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