Episode 12 – Domaine de la Tortiniere, Chateau Hotel – Tourangelle asparagus, fried onion, boiled egg and parsley coulis
“One of Audrey Hepburn’s favorites”
The Chef: Chef Damien PIOCHON , executive chef
The chef prepares a sumptuous cuisine. He always selects the best and freshest local ingredients. He loves using in his cuisine typical Touraine products such as region, such as the Marigny Marmande truffle, the Racan pigeon, the Rivarennes « Poire Tapee » and the Sainte-Maure de Touraine goat’s cheese.
List of the ingredients:
Ingredients for 2 people:
5 white asparagus and 2 green asparagus 2 eggs
Punch of parsley
1 little onion
chive
shallot
Salt & pepper
Peel the asparagus, cook them in water for 15 minutes and plunge them into ice water to stop cooking
Cut the asparagus into small cubes and add the chives and chopped shallots and season
Cook the eggs for 5 minutes and 30 seconds, cool them and then peel them
Peel and mince the onion very finely and fry at 140 degrees then drain on absorbent paper
Wash the parsley then cook it in boiling salted water then mix it until make a smooth grout
Chop part of the fried onions and coat the egg with
Discover this recipe by clicking on the video
Cook at home and stay safe!
The Hotel:
This is a boutique hotel in the heart of the Renaissance castles of the Loire Valley. The hotel is like a fairytale chateau and offers a subtle combination of classic and contemporary décor.
Each guest room and suite at Domaine de la Tortinière is fitted with antique furniture and all modern comfort. Some have magnificent views of the Indre River.
This 19th-century chateau is located in a large park with an outdoor swimming pool, Massage and sauna, and tennis courts.
The Location:
The hotel is situated just 15 kilometres from Tours in the Touraine area, where the most beautiful châteaux in the Loire Valley region are located.
The nearest airport is Paris, about 1 hour away from the property by speed train and 2h40 minutes by car.
The Cuisine:
The stylish restaurant looks out over the lawn and showcases Damien Piochon’s cuisine. Locally-sourced produce shapes the gastronomic restaurant menu and makes for a perfect meal.
Activities
Take a hot air balloon flight over the Loire Valley Castles
Learn everything you always wanted to know about mushroom in a troglodyte cave
Ride the 900 km of bike paths along the Loire river Taste the Loire Valley wines, from reds to whites and even sparkling, in different ways: by night at the Chateau de Chenonceau, during a walk in the vineyards, or in the massive underground wine cellars
CONTACT
PLEASE CONTACT YOUR TRAVEL AGENT FOR A QUOTE
Operations & Reservations
3477 Rushbrooke street, Suite 302
Verdun, QC, H4G 1S8 CANADA
Corporate Headquarters
107-27 71st Avenue, Suite 403
Forest Hill, NY 11375
Phone: 1-514-285-8758
Toll free: 1-866-285-8758
Fax: 1-514-285-9128
Email: info@eetvl.com
