 |
|
Patrick and Martine Lang - Owners of Îsle Chantemesle
|
Île Chantemesle, France (105)A mere 30 miles up the Seine River from Paris lies a little slice of heaven known as Île Chantemesle. Meet a newly-married couple looking for the perfect spot to get to know each other better, and discover the island's treats along with them. A natural park surrounds the island and ensures that no homes or businesses intrude on guests' privacy.
Visit neighboring Paris for a stroll through the Louvre and a picnic by the river, then return with the couple to Île Chantemesle for a cooking lesson given by the island's owner.
Île Chantemesle Facts:
- Île Chantemesle consists of 20 acres of woodland and one Norman-style house.
- The island is not far from Claude Monet's home and garden at Giverny.
- The home has six bedrooms and comes with caretakers who cook and clean.
Contact Information:
Martine and Patrick Lang, Owners
Île Chantemesle
www.travel@vladi.de
www.vladi-private-islands.de/home_e.html
011-49-40-33-00-00
Recipes:
Wild Mushroom Crepes
Ingredients:
1 kg (2 lbs.) wild mushrooms
6 sheets rice paper
4 shallots, chopped finely
1 cloves garlic, crushed
3 Tbs. cream
3 Tbs. peanut oil
2 Tbs. fresh parsley, chopped
Method :
- Heat olive oil in large saucepan, cook garlic and shallots stirring until shallots are soft.
- Add mushrooms and stirring 12 minutes, add salt and pepper.
- Add cream and parsley.
- Carefully dip one sheet of the rice paper in large bowl of warm water until just softened, lift from the water and gently place on board.
- Place 2 tablespoonful of mushrooms on the rice paper, and wrap the paper in the shape of a square to enclose the filling.
- Repeat with remaining rice paper sheets and mushrooms.
Serving suggestion: Serve with a salad.
Normandy Coley
Ingredients:
4 medium carrots, sliced finely
4 leeks (white parts), sliced thinly
2 medium onions, sliced finely
4 big turnips, sliced finely
3 chicken bullion cubes
4 Coley fish filets
1.5 liters (6 cups) water
2 cups fresh parsley, chopped
Fresh ground black pepper (to taste)
Method:
- Combine all the vegetables, water and stock cubes in large saucepan bring to a boil.
- Boil until vegetables are soft.
- Add Coley filets for 10 minutes and adjust the amount of salt to taste.
- Just before serving, add cream and fresh parsley and freshly ground black pepper.
Serving suggestion: Serve in a soup tureen.
Anna's Chocolate Tart
Ingredients:
100 gr (3.5 oz.) dark chocolate
100 gr (3.5 oz.) butter
150 gr (5 oz.) sugar
3 eggs, separated
1 Tbs. flour
1 cup dried bread crumbs
Method:
- Preheat oven until moderately hot.
- Grease four 28 cm (11 inch) round flan tins.
- Dust with breadcrumbs and shake off excess.
- Melt chocolate, butter and sugar in large, heatproof bowl over saucepan of simmering water.
- Remove from heat and cool for 10 minutes.
- Stir in egg yolks.
- Beat egg whites in a small bowl with electric mixer until stiff peaks form.
- Fold into chocolate mixture.
- Spread chocolate mixture into prepared flan tin.
- Bake in moderately hot oven for 10 to 12 minutes.
Serving suggestions: Spread icing sugar on the tart before serving and serve with vanilla ice cream or thickened cream.
Resources:
Monet's Table
by Claire Joyes, Jean-Bernard Naudin (Illustrator)
Paris (Citymap Guide)
by Shelley Wanger (Editor), Knopf Guides Staff
Paris, France: Knopf City Guide (Knopf Guides)
Giverny Website
www.giverny.org
Paris Tourism
www.paris-tourism.com
Paris Tourist Office
www.paris-touristoffice.com/index_va.html
)
