The Good Life France Magazine

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...

Published by the award winning team at The Good Life France

1 year ago

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!

Chateau du Rivau The

Chateau du Rivau The Chateau du Rivau is a medieval fairy tale castle with magical gardens and a delicious restaurant. Its beautifully restored royal stables are thought to be the oldest in France – Joan of Arc arrived here in 1429 in search of a horse to carry her to battle. The rooms of the castle are beautifully furnished and embellished with an extraordinary art collection and regular exhibitions. The 14 fairy-tale like gardens at the foot of the château are a classified “Remarkable Garden of France” and house monumental works of art and an impressive collection of more than 460 varieties of roses, carefully selected for their scents. Read more about the fairy tale Chateau du Rivau The chateau has a lovely restaurant. The Jardin Secret of Château du Rivau. On sunny days, dine outside in the heart of those scented rose gardens under a magical canopy. Vegetables are cultivated at the chateau farm, and wine produced from their own vineyards. Products are locally sourced and exquisitely presented by Chef Nicolas Gaulandeau who offers innovative cuisine inspired by the Rivau garden and nature.

Touraine speciality Black truffles flourish in Touraine, growing at the feet of oak, hazelnut and even lime trees and local restaurants love to use this homegrown products. Brouillade aux truffes de Touraine Ingredients for 4: 8 eggs 1 x 30g truffle 20g butter 40g liquid cream Salt and pepper (from a grinder) This mouth-wateringly delicious recipe from Chef Nicolas Gaulandeau of the Chateau de Rivau restaurant will make your taste buds do cartwheels! Though simple, the use of truffles elevates it to a whole new level... Brush the truffle to remove any earth, rinse it under water and pop into an airtight box with the eggs and keep in the fridge for a few days. Cut the truffle into small pieces. In a saucepan, put half the butter, half the liquid cream, half the truffle and the lightly beaten eggs. Season with salt and pepper and then stir with a wooden spoon, making sure the eggs do not firm up but cook gently. When eggs are ready to firm, add the rest of the butter and cream, warm though for a short time. Arrange on a plate, sprinkle with the remaining truffle and serve instantly.