Le Restaurant Victor Hugo

This past week we had lunch at a restaurant in Sainte-Foy-la-Grande which we had found on TripAdvisor.com. The lunch was great as the food was very tasty and fresh, the service outstanding and prices very reasonable.

I had the menu du jour which consisted of three items, a starter of cream of cauliflower soup, a main plate of Veal with pasta and vegetables and a nice apple cake in a yogurt sauce. Priced at €13.90 it was a very nice deal. I also asked the owner his choice for a glass of local wine which was also outstanding.

Jo Ann had a large Salad de Chevre Chaud and a wonderful (I only got a small taste) of a Chocolat Foundaut avec glace de menthe. Not only was it presented beautifully but it was very tasty. Jo Ann also had a glass of the local white wine selected by the owner.

If you are in the area of Sainte-Foy-la-Grande I strongly recommend visiting Le Restaurant Victor Hugo. They are located at 101 rue Victor Hugo, 33220, Sainte Foy-la-Grande. You can find out more about them at TripAdvisor.com.

Restaurant Victor Hugo

Le Menu du Jour.

Restaurant Victor Hugo

Veloute de chou-fleur.

Restaurant Victor Hugo

Blanquette de veau Tagliatelles, légumes. The veal was extremely flavorful as were the vegetables and the pasta.

Restaurant Victor Hugo

Salad de Chevre Chaud

Restaurant Victor Hugo

Chocolat Foundaut avec glace de menthe.

Restaurant Victor Hugo

Gâteau au yaourt pommes-caramel. Simple but very good.

Restaurante La Poudette

It was a chilly day so we decided to have a traditional French family Sunday meal. Although the restaurant was about 20 minutes drive from where we were staying we thought it looked like it would be a fun and enjoyable meal.

All I can say is that you will not be disappointed if you have a lunch or dinner at la Poudette.

The meal started with a wonderful amuse bouche, followed by an entrée, then a main course and we finished with a dessert. We also had a glass of crémant and a glass of local wine with our meals.

I thought that the service was outstanding and very friendly and the food was heavenly.

Don’t think twice it’s alright, you just need to visit La Poudette.

If you would like more information on La Poudette, check them out on TripAdvisor.

La Poudette

The amuse bouche was an excellent small taste of a great mushroom cream soup. So tasty but now anxious for the meal to come.

La Poudette

Noix de coquilles Saint Jacques dorées, risotto au champagne.

La Poudette

Foie gras de canard des Landes, pruneau cuit dans un sirop de vin à l’armagnac, pain de mie Maison.

La Poudette

Lotte à la vapeur en lasagne, fondue de poireaux bisque de langoustines à l’estragon.

La Poudette

This was a special not on the menu du jour. It was a filet of duck, with chanterelles, a ball of mashed potato and a wonderful foie gras chaud. This was so yummy.

La Poudette

Joli Baba à l’Armagnac, glace à l’Armagnac

La Poudette

Gâteau Forêt Noire

La Poudette

The menu at La Poudette is based on what is in season and fresh.

La Poudette

The menu at La Poudette is based on what is in season and fresh.

La Poudette

The menu at La Poudette is based on what is in season and fresh.

Sainte-Foy-de-Grande Samedi Merché

Our first day in the Sainte Foy Bordeaux appellation and we decided to head off to the Saturday market. The marché in Sainte-Foy-de-Grande is extensive, full of people and had many vendors that we do not get in the marchés in the Dordogne.

Not only was there extensive produce and fruits available, but there was excellent fish, meats, sausages, and my favorite dried fruits stuffed with foie gras. These little delicacies were so tasty and sweet, it was like candy from heaven.

Bottom line if you are visiting the Sainte Foy Bordeaux appellation, you must make time to go to the Saturday market in Sainte-Foy-de-Grande.

Sainte-Foy-de-Grande Marché

The highlight of the day, these dried figs were filled with foie gras. Such unbelievable flavor!

Sainte-Foy-de-Grande Marché

Here is a mixture of the dried figs stuffed with foie gras as well as some prunes stuffed with foie gras. We have both for tonight.

Sainte-Foy-de-Grande Marché

Yummy looking mussels.

Sainte-Foy-de-Grande Marché

Fresh Mussels

Sainte-Foy-de-Grande Marché

A French speciality, Radis Noir. I just can’t get my head around eating a black radish.

Sainte-Foy-de-Grande Marché

Very interesting way to present and sell Endive. The plant was still attached to the roots in a holder with some dirt. The vendor just broke off the vegitable when you bought it.

Sainte-Foy-de-Grande Marché

Yummy garlic, shallots and onions.

Sainte-Foy-de-Grande Marché

The oranges were looking so fresh and tasty today.

Sainte-Foy-de-Grande Marché

We just could not make up our minds on what we wanted to prepare and eat tonight.

Sainte-Foy-de-Grande Marché

The marché at Sainte-Foy-de-Grande is extensive and almost every street has at least a couple of vendors. However we found one that was still empty.

Sainte-Foy-de-Grande Marché

Oh the prunes were so good at the marché

Sainte-Foy-de-Grande Marché

The dried fig stuffed with foie gras and the prune stuffed with foie gras.

Sainte-Foy-de-Grande Marché

The dried fig stuffed with foie gras and the prune stuffed with foie gras.

l’Escargot d’Or

We were heading back home from a week in Italy and stayed in Saint-Etienne. We found this restaurant on Trip Advisor and decided to spend our Saturday evening here. Well that was one of the best decisions we made on this trip.

The food was wonderful, very tasty and presented beautifully. The service was outstanding especially with the owner seeming to take care of everyone in the full restaurant. The entire staff was outstanding.

Next time we are passing through Saint-Etienne we will definitely stop in again.

l' Escargot d'Or

A beautiful amuse-bouche to start our dinner at l’Escargot d’Or.

l' Escargot d'Or

Tarte St. Moret dou de sumon et magret fumé

l' Escargot d'Or

Flan de coquille St-Jacques chair de homard au piment d’Espelette

l' Escargot d'Or

Filet de veau terre et mer sauce safram – Wonderful!

l' Escargot d'Or

Dos de lieu noir sauce Provençale poutargue râpée

l' Escargot d'Or

Les fromages affinés

l' Escargot d'Or

Les fromages affinés

l' Escargot d'Or

I can’t recall what they called this, but to me it was death by chocolate! It was heavenly.

l' Escargot d'Or

A wonderful Mercurey from Bouchard Père & Fils. The owner recommended this wine and it was great with our meals.

l' Escargot d'Or

One of the two menu du jour at l’Escargot d’Or

l' Escargot d'Or

The second of the two menu du jour at l’Escargot d’Or

Ristorante Consorzio

After a day of driving we were looking forward to a creative and unique dinner and that is what we received at Ristorante Consorzio. The food was very good and the service nice.

Ristorante Consorzio

The amuse bouche which came with some excellent bread.

Ristorante Consorzio

Soma d’aj, a very attractive antipasti.

Ristorante Consorzio

La Cruda, a local rendition of steak tartar. It was excellent.

Ristorante Consorzio

Risotto Bergese, an outstanding risotto.

Ristorante Consorzio

Faraona tonchese croccante, a excellent cooked chicken recipe.

Ristorante Consorzio

Caramelized bricoche bread, zabaione and raisins ice cream. Very yummy.

Ristorante Consorzio

Menù Desgustazione

Ristorante Consorzio

Ala cart menu

Ristorante Consorzio

The dessert menu for the day.

Ristorante Consorzio

La msòíra e’l rastel “Green Palma” 2014 a very nice Barbera d’Alba.

Latteria Sociale Cooperativa

Based on a recommendation from the owner of the restaurant La Quercia di Rosa we searched out this local cooperativa that produces some of the best DOP Parmigiano-Reggiano. It was a cold and dreary morning as we walked into the store front at 8:45a when the first tour starts.

We had read that the production of the Parmigiano-Reggiano starts at 8:30 so if you want to follow the production of that mornings cheese you need to get there early. Being it was off season we were the only people on the tour that morning, which allowed us to ask lots of questions about how and why they produce the Parmigiano-Reggiano.

The staff at latter Sociale Cooperativa were super friendly and helpful, including the workers in the factory who I am sure we got into the way of. The tour is without cost but clearly we left with a large stash of Parmigiano-Reggiano that we are still enjoying now that we are back home!

Latteria Sociale Cooperativa

The tables where the milk is received twice a day, once in the morning and once in the afternoon. Parmigiano-Reggiano is only produced in the mornings.

Latteria Sociale Cooperativa

Once the steam is turned on for more than three of the vats it becomes so foggy I could not keep my lens from foggying up.

Latteria Sociale Cooperativa

The whey and the milk solids are starting to separate.

Latteria Sociale Cooperativa

Latteria Sociale Cooperativa

Ready to cut the curds.

Latteria Sociale Cooperativa

Cutting the curds into small rice sized pieces.

Latteria Sociale Cooperativa

Perfectly sized curds.

Latteria Sociale Cooperativa

The mild solid is ready to be pulled together.

Latteria Sociale Cooperativa

Forming the Parmigiano-Reggiano from the milk solids.

Latteria Sociale Cooperativa

One ball of Parmigiano-Reggiano

Latteria Sociale Cooperativa

Forming the Parmigiano-Reggiano before it is placed in the empty form.

Latteria Sociale Cooperativa

Forming the Parmigiano-Reggiano before it is placed in the empty form.

Latteria Sociale Cooperativa

Forming the Parmigiano-Reggiano before it is placed in the empty form.

Latteria Sociale Cooperativa

Forming the Parmigiano-Reggiano before it is placed in the empty form.

Latteria Sociale Cooperativa

Forming the Parmigiano-Reggiano before it is placed in the empty form.

Latteria Sociale Cooperativa

Each ball of Parmigiano-Reggiano is cut into two and individually placed into the empty form. I have no idea what the weight of each ball was.

Latteria Sociale Cooperativa

The rounds are then stored for several days in a salt brine which helps removed some of the excess liquids and gives the Parmigiano-Reggiano its great taste.

Latteria Sociale Cooperativa

The rounds are then stored for several days in a salt brine which helps removed some of the excess liquids and gives the Parmigiano-Reggiano its great taste.

Latteria Sociale Cooperativa

After each rounds is formed it is given a bar code identifying the producer, the date of production and other information as required by the DOP requirements.

Latteria Sociale Cooperativa

Removing the remaining solids that will be used to create ricotta cheese.

Latteria Sociale Cooperativa

I have never seen so much Parmigiano-Reggiano in one location in my life.

Latteria Sociale Cooperativa

This round of Parmigiano-Reggiano was produced on January 16, 2017 and was already in the inventory holding area.

Latteria Sociale Cooperativa

Our guide showing us how they test to ensure the cheese is without significant air pockets.

Latteria Sociale Cooperativa

One of the few automated processes, this machine rinses the rind of the cheese and rotates the round before putting it back in place.

Map of Parmigiano-Reggiano

The map of the official Parmigiano-Reggiano area.

Latteria Sociale Cooperativa

Eataly Turino – The Original Eataly!

Turino is recognized as the home of the slow food movement and is the home of the original Eataly retail store. There was no way that we were going to be staying in Turino that evening and would miss the opportunity to visit the original Eataly.

Now we have been to Eataly in Chicago and have been more than a little disappointed with the selection of food products (mainly the lack of freshness) and the overly consumerism we felt when we would visit it.

Well this store has a completely different vibe and is definitely worth stopping in to visit. We had lunch at one of the “food stand” restaurants and it was absolutely fabulous. Then seeing all of the fresh food and the prepared foods such as the Focaccia, I was ready to have a second lunch!

Worth the visit and leave yourself at least an hour for the visit.

Eataly Turino

The logo outside the original Eataly in Turino. An amazing grocery store and restaurant facility.

Eataly Turino

The fresh vegitables were amazing.

Eataly Turino

As was the fresh fish which all looked so great.

Eataly Turino

Le Verdure, the restaurant we ate at in Eataly.

Eataly Turino

Menu for Il Ristorantino delle Verdure where we ate lunch at in Eataly.

Eataly Turino

Panzerotti Ripieni di Ricotta, Spinaci e Crema di Parmigiano

Eataly Turino

Insalata Invernale

Eataly Turino

The Focaccia retail stand.

Eataly Turino

The bread oven that they use to produce the Focaccia each day.

Eataly Turino

Focaccia of every type you could desire.

Eataly Turino

The staff of life.

Eataly Turino

Rows and rows of fresh and dried pasta.

Eataly Turino

More fresh pasta available in multiple shapes and sizes.