Crottin

That evening we ate in the hotel dining room; the dinner was delicious. Nigel and I chose the caramelised onion with a beef broth for starter, followed by a chicken ballotine with peas and butternut. We all had the orange soufflé for dessert, which was extremely good. It has certainly inspired me to try and make one. I will see if I can get it on our summer menu.

We were heading home the following morning, but before we went I wanted to buy a few goats cheese crottin so we strolled over to the little shop opposite our hotel.

We also wanted to visit another local producer in the small village of Bué; Lucien Crochet, we had tried his wines during our trip and decided it would be good to visit him. Unfortunately though, because it was the weekend, it was closed. Not to miss an opportunity, I spied a little dimly lit bar, so suggested a coffee before we set off. It was a very old style, sleepy little local bar. I think we livened up their morning.