The Vélotour, Cassis, Martiel, the Alpes-de-Haute-Provence

Every Sunday, William Leymergie makes you discover new places all over France.

Vélotour: visiting extraordinary sites on your bike all over France

– Reservation on the Vélotour website

– www.velotour.fr

The Mehari 2CV Cassis Club, manufacturing original tools and original spare parts for Méharis (Bouches-du-Rhône)

– Open Monday to Thursday from 8:30 a.m. to 12:30 p.m. and from 2 p.m. to 5:30 p.m. / Friday from 8:30 a.m. to 12:30 p.m. and from 2 p.m. to 5 p.m.

– www.mehariclub.com

Catering:

– Restaurant “Le Grand bleu”

o In Cassis

o www.visit-cassis-360.com/le_grand_bleu.html

Loc Dieu Abbey in Martiel (Aveyron)

– Open this summer from Wednesday to Saturday from 10 a.m. to 12 p.m. and from 2 p.m. to 6 p.m. / Sunday from 2 p.m. to 6 p.m.

– Price: €7

– www.abbayedelocdieu.com

Catering:

– “L’almond tree” pastry

o In Villefranche-de-Rouergue

o Tel. : 05 65 45 53 19

Culinary walk – Fabrice Mignot – Le Belflore

For 4 cakes

INGREDIENTS

– 75 g of powdered almonds

– 75 g of powdered hazelnuts

– 1 large egg white

– 180 g of powdered sugar

For the cream:

– 50 g of powdered almonds

– 50 g of sugar

– 50 g of butter

– 1 small egg

– ½ rum liqueur glass

For decoration:

– Fresh raspberries

– Flaked almonds

PREPARATION

Preparing the meringues

Lightly toast 150 g of flaked almonds in a fat-free pan. Reserve them.
In a terrine, mix the toasted flaked almonds with 150 g of ground hazelnuts, 4 egg whites and 100 g of sugar until you obtain a thick paste.
Roll out this dough on a floured work surface to a thickness of approximately 1 cm.
Cut out 8 rounds of 8 cm in diameter and place them on a baking sheet covered with baking paper.
Bake at 160°C for around 20 minutes, until golden brown. Let them cool on a rack.

Preparation of the cream

In another container, work 150 g of softened butter with 100 g of sugar until you obtain a foamy cream.
Then add 1 egg and 2 tablespoons of rum, then mix everything well.

Assembling the cake

Top the cooled meringue rounds with some of the prepared cream.
Arrange the raspberries on the cream.
Cover with another round of meringue and use the remaining cream to mask the sides of the cakes.
Decorate with the reserved toasted flaked almonds.
Store in a cool place until ready to serve.

Artistic walk to discover art refuges in the Alpes-de-Haute-Provence

– Information from the Digne-les-Bains Tourist Office

– https://www.dignelesbains-tourisme.com/patrimoine-culturel/refuge-dart-les-thermes-digne-les-bains/##

Accommodation:

– Hotel “Le refuge des sources”

o In Digne-les-Bains

o Room from 95€

o www.lerefugedessources.com

“Dressing the marvelous” exhibition at the Château d’Azay-le-Rideau (Indre-et-Loire)

– Until November 3, 2024

– At the castle of Azay le Rideau

– Single price: €5

– www.azay-le-rideau.fr/agenda/entreprises-le-merveilleux-costumes-de-scene