I’m interested by the old photo of young women in Tourangeau bonnets. I’ve seen other photos of young women from here, wearing their bonnets, posed like that so I’m guessing it must have been a tradition, or fashion. Vouvray was one of the main centres for the fabrication of these bonnets, so I wonder if these young women were embroiderers.
We’ve eaten at Les Gueules Noires. Both before it changed hands and after. Our ‘after’ experience was very similar to yours. On balance we think [but we’re relying on memory here as it was some time ago] we preferred the previous ‘incarnation’.
Jayme Tousom
April 26th, 2013 at 7:16 pm
Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.:
[…] started with champagne, forgetting we were in Touraine (we should have remembered to order vouvray), but it was excellent and accompanied by some delicious little nibbles so we had no regrets. There […]
[…] champagne can’t mature properly and develop good fizz in a half bottle. We ask for a bottle of champenoise method vouvray instead and happily stay with it for the rest of the […]
[…] 90 17 66 Les Forges du Château, tearoom, cellar, 21 Place du Chateau, 41000 Blois Vouvray Domaine Freslier, cellar door, 92 rue de la Vallée Coquette 37210 Vouvray, 02 47 52 76 61 Touraine Domaine du […]
[…] popular. We choose the Discovery menu at 40 euro each. It includes an amuse-bouche with our vouvray, a starter, a fish dish, a meat dish and a dessert. We decide on local wines by the class so that […]
Vouvray and a Troglodyte Restaurant http://t.co/xeRXP6YliK
I’m interested by the old photo of young women in Tourangeau bonnets. I’ve seen other photos of young women from here, wearing their bonnets, posed like that so I’m guessing it must have been a tradition, or fashion. Vouvray was one of the main centres for the fabrication of these bonnets, so I wonder if these young women were embroiderers.
I’ll see if I can find out!
We’ve eaten at Les Gueules Noires. Both before it changed hands and after. Our ‘after’ experience was very similar to yours. On balance we think [but we’re relying on memory here as it was some time ago] we preferred the previous ‘incarnation’.
Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.:
[…] started with champagne, forgetting we were in Touraine (we should have remembered to order vouvray), but it was excellent and accompanied by some delicious little nibbles so we had no regrets. There […]
[…] I’ve finished, I imagine myself in front of our Renaissance fireplace with Jean Michel, drinking vouvray and eating foie […]
[…] champagne can’t mature properly and develop good fizz in a half bottle. We ask for a bottle of champenoise method vouvray instead and happily stay with it for the rest of the […]
[…] 90 17 66 Les Forges du Château, tearoom, cellar, 21 Place du Chateau, 41000 Blois Vouvray Domaine Freslier, cellar door, 92 rue de la Vallée Coquette 37210 Vouvray, 02 47 52 76 61 Touraine Domaine du […]
[…] popular. We choose the Discovery menu at 40 euro each. It includes an amuse-bouche with our vouvray, a starter, a fish dish, a meat dish and a dessert. We decide on local wines by the class so that […]