Category Archives: Mushrooms

What’s for dinner?


Steak, new potatoes and stuffed mushrooms, washed down with a bottle of a DELICIOUS Bergerac 1998 from the personal reserve. Yummy!



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What’s up?



What do you mean ” what’s up”? It’s C H R I S T M A S!

Merry Christmas!

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What’s up?


It’s been an adventurous week.

Masses and masses of yummy mushrooms just appeared in our park.



And they keep coming and poping out in different corners of our wonderful garden-park.

Hello! Armillaria mellea! Nice to meet you. This is one of the favourite mushrooms in Russia and we call them OPYATA. The common name in English is Honey fungus.


And of course I’ve been busy in my kitchen cleaning them ( each one with a little soft brush) and then cooking some and eating them straight away,


but the rest pickling.

:O  Yes , yes, pickling! In russia it’s very traditional method to preserve not just fruits and vegetables, but mushrooms as well.

There are different ways to preserve mushrooms: drying, freezing, canning in brine or oil, pickling, canning marinated mushrooms etc…

Some methods are for short time preserving, the others allow to enjoy mushrooms months later. And the different mushrooms love different methods of preserving.

My opyata are definately going to be hot pickled .


They will be ready to eat in a couple of months.






What’s for dinner?


Pan roasted Espadon ( Swordfish) steak with garlic and lemon butter sauce.


PS This was my first experience of Swordfish. I did not know what to expect, as the steaks looked almost like tuna steaks only different colour.  So I thought that taste and texture would be similar. Not at all!

Succulent, tender, flaky , juicy…  From this moment  Espadon is going on my list of favourites!

Highly recommend!



What’s for dinner at La Croix du Reh?


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Limousin beef with ceps and warm new potato salad with fresh herbs

Bon appetit!

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What’s up?


There is no end to Nature’s generosity, when you take care of it.

These CEPS ( Porcini mushrooms) are this morning’s present from our own park!


 Il n’y a pas fin à la générosité de la nature, quand vous prendre soin d’elle.
Ces CEPS (champignons porcini) sont le cadeau de ce matin  de notre parc!



Let’s cook together!

Rum baba

Rum Baba

Travel with us to our “foodie” destinations in Limousin, the still little known region of France. We offer you a hands-on cooking experience as part of your adventure in rural France .

We are happy to create personalized menus and themes for your cooking adventure in Galya’s kitchen. To see what we do visit our  website or our Facebook page

Suitable for all: stay with us for 2, 3 or more nights and have fun!

How it works:

You will stay  at La Croix du Reh full board with breakfast, lunch and dinner included.

Every morning we will visit some exciting places, meet interesting people and taste some wonderful produce.

Every afternoon you will create your own three course dinner menu and then cook the meal with Galya. Alternatively, you can cook only one of the courses or have a themed afternoon cooking like: “3 easy desserts”, “Macaroons made easy”, “Simply bread” (or more sophisticated gateaux), “I used to hate beetroot, but now I love it!”, “Chocolate, chocolate, chocolate”, “Russian cuisine”, ” Cupcakes ” , ” Posh pic-nique” , ” Jam making” , “Stock up your ladder with Preserves” setc…

You will leave with a Little Book of Galya’s kitchen recipes which will be a reminder of your adventure in Limousin.

245€ per day ( 2 nights) per person ( beverages and transport are not included).

if staying 3 or more nights – 175€ per day per person

Please enquire for prices for shared room or family.

Here are a few photos of what we cook in Galya’s kitchen and what fun we have at La Croix du Reh. Enjoy!

To make a reservation for B&B and evening meal ( or and Galya’s kitchen “Cook with me”) please contact us by email:

or telephone:+33 555697537   +33 661734211

The making of the 3 course vegetarian meal


Just a few pictures from the vegetarian cooking class on the 24th of February, which was great fun with Jayne and Olivia.

Our menu was:

Cherry tomatoes and Asparagus Clafoutis

We also made Cherry tomatoes and Basil Clafoutis ( just because we could! 🙂

Mushrooms Fete on the plate: mushrooms cooked 3 ways, served with potato wedges and roasted tomatoes

Mushroom Fete on the plate

Mushroom Fete on the plate



Stuffed mushrooms

Stuffed mushrooms


Creamy boozy mushrooms

Creamy boozy mushrooms


Mushrooms a la Russian

Mushrooms a la Russian

Roasted tomatoes

Roasted tomatoes


Cheesy Nougat

Cheesy Nougat

Cheesy Nougat


And everybody’s favourite: Chocolate Fondant!

Chocolate fondant

Chocolate Fondant


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