This light and fragrant sorbet is a completely seasonal delight! We serve this as part of a Summer dessert (featured on one of the photos in our dining section) with mini almond Battenburg, white Chocolate-Bergamot gel, Apricot butter, crushed Amaretti and biscuit filled with Amaretto custard foam. This sorbet can be served simply with sweetened Mascarpone or whipped double cream and some crushed Amaretti ... [ More ]
Recipes
Aperitif: Guignolet ~ cherry leaf wine
Amongst many other wine-based aperitifs made at la Métairie des Songes, Guignolet, served chilled as an aperitif, is a delicious introduction to a summer meal. There are versions of this aperitif that are made from the fruit with higher fortification to become an after-dinner liqueuer. However this lighter version is a warmly flavoured cross between a wine and a port, best served chilled. Simply pick 100 ... [ More ]
Recipe: White asparagus velouté
Soup, created from seasonal ingredients, only finds its way onto our set menus in amuse bouche portions, sometimes served in little shot glasses as a prelude to our four-course dinner. During the Spring, when the Lot department produces kilos of this wonderful delicacy, white asparagus is delicious served with poultry or fish, as its slightly more bitter taste (in comparison to its green cousin) acts as a perfect ... [ More ]