Sunday, February 8, 2015

08/02/2015 Lunch at the Moulin de la Tardoire.

Maximum temperature 5C, minimum -2C. Mostly blue skies and a very cold wind.










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5 comments:

  1. Anne in OxfordshireFebruary 8, 2015 at 6:21 PM

    Looks like a very tasty lunch , very impressive :-) Wonder what you had !! xo Take care .

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    1. RhodesiaFebruary 9, 2015 at 12:44 PM

      Hi Anne, I had garlic snails as a starter then steak, while Nigel had veal wrapped in bacon. We were both impressed with the restaurant in every respect.Keep warm Diane xox

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    2. Anne in OxfordshireFebruary 9, 2015 at 11:09 PM

      Sounds delicious , love Garlic snails .. xo

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  2. CraigFebruary 12, 2015 at 11:49 AM

    That looks like my kind of place. It's a bit of a drive from you, but the Moulin du Val de Seugne in Mosnac, near Pons http://www.valdeseugne.com/
    is a lovely mill now a hotel and beautiful (although expensive but good) restaurant. Worth a visit in summer - get a table on the outside terrace overlooking the water and island with their wild life. I think that you both would like it.

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    1. RhodesiaFebruary 12, 2015 at 1:01 PM

      Hi Craig, Guess you have not been there for a while. Just looked it up and it looks great but then I went to trip advisor and the top comment is as follows so is it worth the long drive?
      “Disappointing After 2013's High Standards”
      3 of 5 starsReviewed 13 July 2014
      We know this restaurant well having enjoyed some splendid evenings there in 2013. Now under new stewardship, the atmosphere is less warm and the customer friendliness in need of attention.
      Food remains good quality, but the simple request for a further slither of one of the cheeses which met with 'buy another plate full' beggared belief. Even after a discussion with the manager, the answer remained a definite 'no'.

      Whatever, thanks for the comment though. We are taking very special friends to Cognac at the end of March. We have booked a tour of Remy Martin but still looking for a restaurant for lunch. This might have worked, but the comment makes me nervous when our guest is a top class chef!

      Good to have you back blogging, Diane

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