Aveyron – map |
Belcastel
Château de Belcastel
Belcastel Village |
Villefranche-de-Rouergue
The lovely local speciality Gâteau à la broche de l’Aveyron – made of lots of eggs, flour, sugar, rum, orange blossom water and orange zest. ‘baked’ over coal in a spit that turns as you pour the batter. Excellent!
Villefranche-de-Rouergue : Notre Dame Cathedral
The cathedral’s construction began in 1252 and lasted three centuries! The impressive 58m high bell-tower was completed in 1589 and has a
special and unique feature: the arched porch is open on four sides and
spans the street.
Villefranche |
Le Chartreuse in Villefranche
dynamic in the Midi-Pyrenees region is known for its excellence in
health care provision. It is consistently ranked in national surveys, including hygiene quality.
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where to stay and eat in Villefranche
Les Fleurines *** is very adequate and clean accommodation near the centre of the city, modern with some quirky character. I loved the shower in this hotel quite roomy and power shower. Fresh croissant and Nespresso available at the breakfast buffet, double room starts at €83/room. follow them on twitter: @Lesfleurines
Lunch at Villefranche
chef Cedric Teissedre serving aligot at Le Glacier |
Aligot and steak |
very satisfying tarte aux pomme with salted caramel sauce and vanilla ice cream for good measure! |
Dinner at L’Epicurien
L’Epicurien was walking distance from our hotel, about 10 minutes passing through the city centre. It has no curb appeal, but what lacks in the deco department makes up on the tasty food and the nice welcoming service. The dishes were very creative and very well executed. The best meal of this leg of the trip.
wine was the local, well next door neighbour, Gaillac – richly coloured, spice-scented, round red wine matched perfectly well with my duck. amuse–bouche: goats cheese mousse with prune marmalade at the bottom of that glass – incredible!
my dish: fried polenta with a slightly crust, duck with fig butter – that gave the meat a slightly sweetness, creme noisette, local vegetables – absolutely gorgeous and very filling dish. The fish dish looked amazing too.
The vegetarian dish: duck egg cooked sous vide with a black truffle gravy, two types of potato (chips and cake) and a tomato and onion bruschetta topped with local hard cheese Laguiole- I was told it was excellent.
little red berries ‘crumble’ dotted by mango and berries jus – so pretty
the selection of cheeses: an unexpected presention goats cheese mousse, cheese wrapped in bacon, local cheese with confit and a very good looking toast – very pleasing plate |
a trio of desserts: petit gateau, raspberries sorbet on peaches and roll of filled with light cream – orange blossom and nuts |
Conques
Conques, the name derives from the Latin “concha” meaning shell, is situated in a remote creek, shaped like a shell and enclosed by steep rocky crags. It was here that the hermit Dadon chose to withdraw from the world to live a life of religious contemplation. Thus was born the Benedictine monastery, founded in the 8th century
Conques, the name derives from the Latin “concha” meaning shell, is situated in a remote creek, shaped like a shell and enclosed by steep rocky crags. It was here that the hermit Dadon chose to withdraw from the world to live a life of religious contemplation. Thus was born the Benedictine monastery, founded in the 8th century. Beautiful and calm medieval village, possibly the most beautiful (in my eyes) community in France. In the Summer, this 92 inhabitants village, turns into a pilgrimage route and rest point with auberges and infrastructure to accommodate the pilgrims, it’s one of the most famous routes to Santiago de Compostela. The new windows in the abbey,
the reliquics
Disclosure:
I was a guest of Aveyron Tourism Board . All views are my own. I retained, as always, full editorial control over this review. |
Everything on this post looks dreamy, What a trip.
Do you know how chef gets its polenta crispy? always wanted to do that.
x
HI Solange (Pebble Soup) This polenta was shallow fried and the duck placed on top, the juices of the duck ran into the polenta, making it even more delicious! It was a dreamy trip indeed!