The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...
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!
Chateau
Chateau d’Azay-le-Rideau Standing on an island in the middle of the Indre River, the Chateau d’ Azey le Rideau was built during the reign of François I. The design combined the latest technical innovations from Italy and the art of French architecture. It is one of the absolute jewels of the Loire Valley. Incredibly pretty, the river that surrounds it reflects its beauty in a thousand ripples. Exquisitely furnished rooms are decorated with tapestries and paintings and the most extraordinary artworks. Automatons bring the castle to life, whirling figures, dancing cake stands, swishing curtains – it’s all very fairy-tale like and perfectly suits this most romantic and elegant of chateaux. You sort of expect Harry Potter to pop out at any moment as things start moving around and twirling – it really is utterly enchanting. Read more about the Chateau of Azay-le-Rideau Locals love restaurant L’Aigle d’Or just outside the town centre and a five minute walk from the chateau. Chef Simon Desiles dishes up a delicious menu in an elegant dining room or under the shade of a mulberry tree in the pretty walled garden when it’s sunny. Push the boat out at L’auberge Pom’Poire, 6 km from the château, which has a Michelin Star. Chef Bastien Gillet’s innovative menu is mouth-wateringly scrumptious.
Touraine speciality Nougat of Tours Unlike the famous chewy nougat of Montélimar, Nougat of Tours is actually a cake. And it’s seriously scrumptious. Nougat of Tours cake 140g flour 80g caster sugar 70g butter 1 egg 150g candied fruit (melon-papaya) diced 50g apricot jam 80g almond powder 100g egg white Icing sugar to sprinkle Pinch of salt Method Mix the butter, 35g icing sugar, the egg and a pinch of salt, add the flour and a little water if necessary. Form a ball and place in the refrigerator. Mix sugar and almond powder in a bowl. Beat the egg whites until stiff and gently fold into the mixture. Roll out the dough and line a greased cake tin (bottom and sides). Spread a thin layer of apricot jam and then the candied fruit. Pour the macaron mix over the top. Sprinkle with icing sugar (and repeat 15 minutes before baking). Bake at a temperature of 180˚C for 30 minutes. Recipe by Pâtisserie et Chocolaterie Bigot, place du château, Amboise. Find out more: touraineloirevalley.com/nougat-de-tours/
