Lorena Herrera Was A Man

Gastronomy Huguenotte - Küche Hugenottische

During the week "Exile and Tolerance" conservators prepare you Diois (And interpètent) old recipes:

evening bivouac, songs and Astronomy
Solaure of pasture on Saturday, April 23:

Salad

lamb stew with walnuts tart

( Meals prepared by Aubergerie Barnave)

Reservations Tourist Office 04 75 22 03 03

In "St. Domingo" Die Sunday, April 24:

Flan Spring
Crépinette lamb
Chocolate Charlotte
(Reservations: 04 75 22 03 08)

At Clos des Lilas at Chatillon, Tuesday, April 26:

End velvety pear and celery

Delight Stuffed chicken

Soufflé Iced Strawberry

(Reservations on 04 75 21 40 15)

Snack Huguenot in the inn "The Tune of the Bear" to Boulc
Wednesday, April 27 at 12:30

Soup of yesteryear, local buffet, wine and coffee

Price € 12.50 - Reservations required 04 75 21 December 1994

The menus on April 27 with "Le Mont Barral" are not yet known.

This initiative is possible thanks to Christa Gombel and his family, whose ancestors emigrated from in the Diois Menglon to Ehringshausen-Greifenthal in Hesse. Patiently she collected everything related to cooking and Huguenot heritage. Author of several books, she offers cooking seminars Huguenot ( www.maison-rambaud.de )

during our hiking week, "Exile & Tolérance" the cooks of the old Huguenot Diois again cook recipes or reinterpreting.

on the alpine meadows of Solaure:

Salad

lamb stew

walnut cake

(Reservations Office de Tourisme 04 75 22 03 03)

In St. Domingue, in The Sunday 24. April:

Frühlingsflan
crépinette lamb
Chocolate Charlotte
(reservations 04 75 22 03 08)

The "Clos des Lilas," Châtillon, Tuesday 26 April:

cream soup of the pear and celery

Stuffed poultry

Iced strawberry souffle

The menu of 27 April at the "Mont Barral's still not known.

This initiative was made possible through the support of Christa Gombel and family, whose ancestors Menglon in Diois after Ehringshausen-gripping valley in Hesse emigrated.

With much patience, they collected everything related to the cuisine and culture of the Huguenots. As an author of several books, she now offers cooking seminars on Huguenot kitchen. ( www.maison-rambaud.de )

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