Category Archives: Wine

Your New Year festive dinner: only 18 places! Book now!

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Come and enjoy your New Year celebration at La Croix du Reh –
bed and breakfast in Limousin France!

tel: +33 (0)555697537 / +33(0) 661734211
lacroixdureh3@aol.com

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We invite you to our Russian festive dinner 31 of December

The party starts at 20.00 hrs until 02.00 hrs

€ 72 per person all inclusive

Menu

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Kir Royale and Zakuska (Amuse-Bouches russian style)

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Smoked Trout and  smoked Sturgeon tower with avocado mousse and  caviar

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Crème brûlée of foie gras / or spring rolls Russian style ( with fresh veggies)

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Salmon Kulebyaka / or Beef Stroganoff

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Royal Cheese platter with homemade Mango chutney

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Chocolate cake

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 1 flute of Champagne

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Coffee and Treats

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1/2 bottle of wine

Note*     Bookings secured upon receipt of 50% deposit via Paypal or CB transaction by telephone.
Deposits are not refundable unless places are re-sold.

Bed and breakfast for 2 at 90€ – only by reservation in advance
( 2 rooms available)
Bed and breakfast for 3 at 110€ – only by reservation in advance
( 1 room available)
Bed and breakfast room for 4 or 5 at 130€ – only by reservation in advance
( 2 rooms available)

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What’s for dinner?

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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?

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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 for dinner?

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

Delicious!

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!

espadon

espadon1

What’s up at La Croix du Reh?

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Chicken Supreme

Chicken Supreme

In reply to the numerous requests from our B&B guests I thought, that it would be a good idea to put this recipe on the blog.

There is a story behind of the creating of this dish.

Seven years ago Peter ( my husband) and myself went to his son’s wedding.  The wedding reception was absolutely wonderful with bride and groom arriving on a horse carriage, the sun shining and the church bells ringing. It was very beautiful and memorable.

And of course the celebration dinner…

When we got back home, it became my mission to find the recipe for the “Chicken Supreme” , that we’ve had at the wedding. But every recipe , that was available on the internet at the time , called “Chicken Supreme”,  was not what I was looking for.

The only option was to try and recreate it in the kitchen.

And after a few goes, success! It was not that difficult to work out in the end.

Since all those years ago THE Chicken Supreme has become one of the favorite main courses at La Croix du Reh , our B&B, and every other guest, who ate it, asked for the recipe.

And so here it is:

CHICKEN SUPREME FROM GALYA’S KITCHEN

Ingredients
  • 1 large onion, finely chopped
  • 200 gr of quality SMOKED bacon or streaky bacon or lardons finely chopped
  • 4 – 6 large boneless, skinless chicken breasts
  •  100 ml of water or chicken stock ( if you don’t have fresh chicken stock, don’t use cubed stock, just water)
  • Thyme 10-12 sprigs , leaves stripped and woody stems discarded ( I prefer fresh Lemon Thyme, but the dry Thyme will do a pretty good job)
  • 100 ml of medium white wine heated to the boiling point
  • 30gr of butter
  • Salt , pepper
  • 1 tsp Cornflour
Method
  1. Preheat oven to 190°C
  2. On a dry pan ( no fat added) GENTLY fry bacon until golden and the fat melted away.
  3. In same pan add and GENTLY fry the thyme and the onion until soft and golden. If there is not enough fat in the pan, add some butter to help onion to golden. Remove from pan.
  4. Add the butter in the pan and quickly flash-fry seasoned  ( a little salt and generous pepper) chicken just to get some golden color on both sides. Add the onion and bacon to the chicken. Careful with salt, as the bacon is usually quiet salty.
  5. Add the simmered wine. Add the stock (or  water).  Bring all up to the boiling point.
  6. Remove the pan from the hob, cover loosely with foil and put it into the preheated oven on a top shelf. Cook for 20min. Uncover ( don’t discard the foil) and bake for another 10 minutes
  7. Take the pan from the oven and pour the juices into the small deep pan to make a sauce, leaving the chicken in the original pan. Cover the chicken with foil and a thick kitchen cloth or towel and put it aside to rest.
  8. Meanwhile , heat the juices in the small deep pan, adjust seasoning and thicken it, using a table spoon of Cornflour stirred  into 100ml of cold water.
  9. Once the sauce came to simmer and thickened, pour it back into the pan with chicken.
  10. Now it’s ready to be served with potatoes or rice and vegetables of your choice.

Bon appetit!

Let’s cook together!

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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: lacroixdureh3@aol.com

or telephone:+33 555697537   +33 661734211

What’s for dinner?

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The most exciting thing about running  bed and breakfast with an evening meal for me is that I don’t know what I will be cooking in the evening until I am actually shopping, and menu can become a huge surprise and more huge success.

And here it is : a huge success of yesterday’s night .

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Creme brulée of Foie gras: smooth and silky texture of crème brulée with unmistakable flavour and richness of the foie gras , served hot with a spiced wafer thin biscuit

Creme brulée of Foie gras

Creme brulée au Foie gras

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Chicken Saltimbocca with Marsala sauce served with mashed potato, baby carrots and Spinach

Chicken Saltimbocca

Chicken Saltimbocca

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Cheesy nougat for a cheese course

Nougat Correzon

Cheesy nougat

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Finishing with Trio of Macarons: cassis ( black currant) , caramel beure salée ( salted butter caramel) and citron ( lemon curd)

Trio of Macarons

Trio of Macarons

PS

35€ per person including table wine – not bad for a Special occasion!

Atelier “Cuisine vegetarienne” le 24 Fevrier

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Atelier ” Cuisine vegetarienne” 24 Fevrier à 14.00

suivie par le dîner

à 59 € par personne tout compris (vin ainsi)

Vous emporterez les recettes de vos créations

Commencez à 14h00.

Les réservations sont limitées! 0555697537/0661734211 ou par e-mail: lacroixdureh3@aol.com

Ce qui est sur le menu:

Clafoutis aux Tomates cerises et asperge6
Fete Aux champignons sur l’assietteMushroom Fete on the plate
Fromages

Plateau de fromages with home made chutney

Plateau de fromages with home made chutney


Fondant au chocolat8

Not to miss: Vegetarian Three course cooking class

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Three course vegetarian cooking class on the 24 th of February, followed by the dinner at 59€ per person all inclusive ( wine as well)

You will take away the recipes of your creations

Start at 14.00 hrs.

Reservations limited!

What’s on the menu:

Cherry tomatoes  and asparagus clafoutis 6

Mushrooms 3 way with potato roasties

Mushroom Fete on the plate

Chocolate fondant

Chocolate fondant

Chocolate fondant