One of the top highlights of my time on the boutique 6 passenger Southern Burgundy barge Magnolia (and in 10 years of barge cruising) was the home hosted dinner at owner Magali’s parents house in the French countryside. It was one of if not the most authentically “French” experiences I have had to date. A quick ten minute drive from our mooring, Magali’s parents, Joelle and Alain, were waiting to welcome us warmly as we pulled up to their charming abode. They eagerly led us back for a tour of the grounds including their picturesque gardens, peaceful pond, and painting workshop where Magali’s father, Alain, paints beautiful Burgundian scenes, pictured below. I have often dreamed of one day living in the French countryside and visiting their home – it was everything I have pictured in my mind!
As the sun began to set, we headed inside, greeted by the enticing aroma of garlic from escargot and my mouth began to water in anticipation of the feast that awaited. Alain poured Kir Royals as we nibbled Gougeres and admired their home. We took our seats as Magali’s mother, Joelle, served her special escargot recipe. Bon Appetit!
Home Hosted Dinner Menu
Magali and her mother Joelle discerningly collected the snails themselves!
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Blanquette de Veau
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Delice de Bourgogne
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Tarte Tatin with Vanilla Ice Cream
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Sitting down with Magali’s family, sipping wine and listening to their animated conversation, it truly felt as though I were visiting family in France. I felt so welcome and though I know but a few phrases in French, there was no communication barrier! It is an amazing memory I will carry with me for years to come.
All to soon it was time to head back to Magnolia, but not before a capturing a group photo to remember this enchanting evening, pictured above. To my delight, Joelle was happy to send me off with a souvenir – her tasty Tarte Tatin recipe!
Joelle’s Tarte Tatin
For the pastry:
- 6 tablespoon of flour
- 2 teaspoon of sugar
- 1 egg
- a pinch of salt
- 1/4 cup of butter
- apple compote
- 2 apples, thinly sliced
- apricot jam
- knead the pie
- rest the pie for 1 hour in the fridge
- roll the pie
- put the pie in a pie dish
- cover the pie with some apple compote ( sauce)
- cut 2 apples into thin slices and add it on the top of the apple compote
- polish the top with apricot jam
- oven 180° for 30 mins ( slow cooking)
- serve it a bit warm with a vanilla ice cream