Tuesday, October 6, 2015 - 22:25
At the beginning of October, the Château le Verdoyer received a new label which we are very proud of : one of the first campsites to receive the "Welcome in the Parc Naturel Régional Périgord Limousin, Tourist Accommodation category"
Tuesday, September 29, 2015 - 18:11
For once, not really a recipe, but the presentation of a popular dessert : the Coupe "Périgord Limousin”, named after the Regional Natural Park, where we find the products entering its composition.
it is a marriage of four flavors of ice cream and sorbet with four alcohols produced in Limoges, on the principle of the famous “Trou Normand”, the "pause" in our banquet ...
Saturday, June 6, 2015 - 21:21
Sautéed Duck Liver slices with « Limousin » apples - Recipe for 4 persons : 4 slices duck liver – 1 nice Apple du Limousin – Salt, pepper, Vin de Feste
A few hours earlier, put the slices of foie gras to marinate in a mixture of salt / pepper / vin de Feste.
Just before serving, fry the slices 1 minute on each side, set aside.
Pour the apple, cut into very fine slices in the same fat of the liver.
Put some Vin de Feste
Put the slices of foie gras back, add some “crème fraîche”.
Thursday, March 19, 2015 - 17:38
For 4 persons : a nice piece (700g) of veal nut – veal stock - Liquid honey (mark of the “Parc Naturel Régional Périgord Limousin”) - salt & pepper
Tie the piece of veal in a small roast (you can ask for it from your butcher)
Slice the nuts: like tournedos : a nice round piece : 160 to 180g
Heat your oil. pour the veal tournedos on both side. Remember to add salt and pepper.
Put aside in a dish or on a plate.
Wednesday, March 18, 2015 - 22:44
This winter, we did not spend much time resting ... some investment was made and work undertaken for your comfort, to meet your suggestions or just because it was time ...
Some mobile homes have changed place, or have been replaced ... and we also have 2 Lodge tents, our brand new glamping accommodation.The Super Comfort pitches (with private bathroom facilities) were also improved : some larger, some new, and even one with disabled facilities.
Thursday, January 22, 2015 - 13:32
For 12 persons :500g Cèpes (mushroom) – 12 Eggs – 25cl cream – 5 leaves of gelatine – Chive, shallot, butter…
Fry the mushrooms in butter with chopped shallots.
Soak the gelatin in cold water.
Beat the eggs.
Boil the cream with the gelatin.
Cook the eggs with the mushrooms, scrambled way, incorporate the cream, salt and pepper.
Mold and cool for at least 4h. Serve with a vinaigrette made with olive oil and balsamic vinegar…
Wednesday, January 7, 2015 - 22:11
Who says that a disabled can not do any sports?
you might know that a waterskiclub has been created in Saint Saud, and Château le Verdoyer is sponsor of it...
Finally ... that's signed! on the 9, 10 & 11 July 2015 at the Grand Etang in Saint Saud at 3km from the campsite away a great Handi Water Ski weekend has been organized !!!Whatever the disability, enjoy the pleasure of gliding on the water ... appropriate material, trained guides, and above all the friendliness thanks to of the Skiclub du Périgord Vert crew.
Tuesday, December 9, 2014 - 21:46
For Christmas, a birthday or Saint Nicolas. For a wedding, engagement or anniversary. For all occasions to offer a gift or surprise: the "Verdoyer Box"!
Treat a loved one : offer a night in a castle, or a meal in the château between May 1st and September 30st, 2015 ...The Château Life for affordable price, comfort and romance ...
A double room in the Castle + 2 breakfast + 2 dinners Périgord (drinks not included) + 1 gourmet gift
Value Pack: 125 € - 25% = 95 €!
or... A romantic table : 2 menu ardoise, aperitif and wine included
Sunday, December 7, 2014 - 19:52
Confit of Duck Leg -for 4 persons : 4 raw Duck Legs – Cognac – 1 jar of Duck fat – salt and peppar
Keep the dish covered with plastic film for 24 hours in the fridge.
Fry the legs in a little fat, till they get a nice golden color.
Melt the remaining fat in a casserole.
Salt and pepper widely the legs. Marinate them in some Cognac.
Then rinse the legs.
Dry them also with absorbent paper.
and pour the legs in it.
Tuesday, October 28, 2014 - 20:59
Recipe for 1 Terrine : - 1 kg uncooked duck liver - 15cl Cognac - 15cl Porto - 13gr salt - 3gr pepper - Nutmeg
Remove the sineurs from the duck liver without damaging it. Sprinkle with a mix of salt, pepper and nutmeg.
And then with the cognac and port. Leave to marinate approx. 20 minutes.
Put the liver in a terrine dish, then the lid of the terrine dish on upside down, in order to squash the liver well into the dish.
Place the terrine in a bain marie of boiling water into the oven at 120° during 30 minutes.