On our way down to Loire-Valley our first stop was Romortantin-Lanthenay. It's the longest name I've ever had trouble pronouncing... BUT! In short, as far as I know, a lot of the locals there just say Romortantin.
 |
| To the Cabin ! |
First of all, I would recommend those who like (myself) to go for a road trip. It's alright splurge once in a while and book into hotels or chateaux which is really worth your money and time. While looking for chateaux, I normally first look at where we would wanna travel to or around. So, the first book or website I normally first look for the updated version of
Relais Chateaux. I really do recommend this for travelling within France, though I have had a glance at other international destinations but I find most of the hotels and chateaux more in favor.
Where I stayed this time, it's not a Chateaux but it is a small family owned business in the heart of Romorantin, in the capital of Sologne, where the city that made Leonardo da Vinci. It's a very memorable stay there at
Grand Hotel du Lion d'Or.
 |
| Shame it was still cold... Spring was 6 weeks late! |
 |
| I love a good French Breakie |
 |
| Off to Matra Museum |
 |
| He really did catch that at the river |
 |
| Logo of the hotel |
 |
| Love this light red even though it's Sancerre |
 |
| Yes, I love my tea where ever I am |
 |
| Aperitif |
 |
| White Asparagus feast (in season for April time) |
 |
| Tepid Marennes Oysters, Muscat, Bacon & Rye Cracker |
 |
| Grilled Scallops |
 |
| Rack of Allaiton Lamb, Kashmiri Massala / Lamb stew with grilled sweet pepper |
 |
| Warm Duck Foie Gras, Blood Orange with Gingerbread crumble, beetroot and cocoa |
 |
| Veal Sweet-bread, Black Truffle Juice, Spring Vegetables |
 |
| Farm Rabbit with fresh Morels / Racioli of fresh cheese and chives |
 |
| Rib Steak Beef from Coutancie domain / Carpaccio Beef flavored with Picholine Olive Oil |
 |
| Fresh flowers from my room |
 |
| Fresh Strawberries from Romortantin |
 |
| Tropical Souffle with Pina Colada Milk / Sorbet Rouge Trompeur |
 |
| Puffed Pastry with caramelised Apples / Toffee Quince Ice-Cream |
 |
| Dark Chocolate heaven |
 |
| Strawberries candied like Jam / Milk Ice-Cream |
 |
| Petite Fours / Elderflower Ice |
I had the greatest pleasure to meet the owners (Madam Clement and Chef Clement) too! They are one of the loveliest couple (host) you'll ever meet. If you didn't get the chance to stay at this gorgeous Renaissance manor house, I do recommend (to the very least) to try and have dinner there. One of the best things ever to hear from a chef really, is that the ingredients are local and seasonal including the wine. Don't think you can ask for more when you hear a chef also says that most of the herbs are also home grown too.
I find a lot of wine from France have been under rated at all times. Just because it doesn't have an expensive price tag doesn't make it the best wine ever. That's my point of view, for instance, wine from the Chinon region.
The passion and love of food just comes from simplicity and basics.
More to come!
Enough of food now..
With Love,
Silvy xxx
Cancer patient who works as an international makeup artist between London and Hong Kong. I majored in Hospitality Management. Love to take photos and sharing what I like.
Disclaimer : All Products are purchased by myself, no affiliations with any brands.
No comments