How To Store Homemade Jam

Day 4 (May 21 2009) Abbaye de Fontenay Auxois and Flavigny Semur on dinner at the Bon

On May 21, 2009 ... What a memorable day for our humble group of travelers!

Today we were lucky to have a fantastic guide on our side: Cyril Good.
We have therefore undertaken on this sunny day, to go find treasures at flea market, a kind of gigantic garage sale!
Subsequently, our guide brought us lunch (dinner forgiveness ... I'm already starting to make my Natasha St-Pierre and take the old country accent!).
This dinner will be engraved forever in the memories of our young travelers! Our hosts, Francine, Jackie and Denise, we have prepared a frugal meal consisting of a multitude of dishes!
First, Francine Cougères served us, kind of small cream puff stuffed with cheese! It has also decided to share her recipe with our little group:


-4 eggs-150g-150g grated cheese

-sifted flour 80g butter over that used to polish the plate
-1 pinch of nutmeg salt-
/

pepper Preheat oven to 200 ° C. In a saucepan bring
25cl of water in a saucepan with the butter cut into cubes more salt.
Off the heat add the flour all at once, stir briskly and put on low heat to dry out.
Remove from heat, cool slightly and add eggs one by one.
Add cheese, nutmeg, salt and pepper. Submit
into small balls on a waxed plate.
Bake 25 minutes and watch.

What a great recipe!

Subsequently we ate ham marbling (typical dish from the region of Dijon), salads, couscous and carrots and finally we drank! From
Kyr, the new favorite drink Gigi (Gilbert), with the pink lemonade (the discovery of Michel), wine, wine and more wine, finally ending with brandy homemade pear !

Once this fantastic meal finished, we took the path of the Abbey of Fontenay.
Abbey ... Splendour of the architecture, poetic place which emanates from history and mystery! It is hard to describe the beauty so I'm still excited!
This historic site, where Cistercian monks had taken up residence, was the scene of many events throughout the ages. Bethel, stationery (yes), the private domain of the famous family Balloon ... This monument is certainly a testimony to the history of France!

course, after this story about our adventures you must be on the edge of your seat sweating now you say, my God! but their day is good to be ending!
Well no! Resume your breath because then we took the path of Flavigny to visit the store and the village where the famous candy "Anis de Flavigny" are manufactured. A short stop just as memorable as we were able to satisfy your sweet tooth! (I recommend to anise mint!)

And finally, we finished this phenomenal day in a picturesque place that I will return in a dream for the rest of my days! Semur en Auxois ... Ancient fortress town, stone tower, old cobblestones ... This city has been completely plunged in my childhood dreams of capes and swords, dragons and knights!
It was in walking the streets of this city that I said to Michael, a phrase that seemed to mark it: Coudonc my Michael! France is like the old Montreal ... but everywhere!
I finish this story while I eat with my accomplice Luce dish of poached eggs at the restaurant La Goulue. Everyone is very tired but very happy!
And we can expect to "have his head in the ass" (definition: early morning, have a look tired and disheveled hair) tomorrow in the morning seems like our guide Cyril!

you tomorrow! Dominic

Paint Colour With Travertine

Day 3 (May 20, 2009): A busy day of sightseeing

Wednesday was the busiest day of our trip until now because we had 4 companies to visit and a reservation at a restaurant in downtown Dijon for 20 h.

5:30
The day began when Michael tried to leave his room and the door would not open. He quickly discovered that a rope connected the handle of his door to that of Luce. Our two guides were thus trapped within their respective chambers. (Note that the culprits are still unknown)


7:00 Lunch at the self (cafeteria) at the Lycée Félix Kir-

8:00
The 2 Peugeot leave to go home Lejay-Lagoute. Company specializing in products based alcoholic blackcurrant. We visited a winery maceration built in 1840, and a convoluted chain of packaging (bottling). The company has the distinction of having preserved the method that was used in the 19th century. That is to say
Maceration in oak casks
No filtering throughout the process
Withdrawal gravity
Pressing manual Genne blackcurrant after draining by gravity
11:00
We here to the cheese Gaugry. The history of cheese was presented to us, again, we received an explanation of the process through observation windows before and using posters. We also talked about energy production from whey and their designation DOP and DOC.
Finally, we tasted 11 varieties of cheese with bread, nuts and fruits.


1:30 p.m. The Fallot Mustard
Today we had the chance to discover a new angle of Dijon mustard. Not only have we had the opportunity to experiment the manufacture of mustard (crush mustard seeds in a pestle with vinegar and salt), but we also visited the museum of mustard. Note that the taste was surprising given the difference between a mustard France (stronger flavor) and a mustard Quebec (rather sweet). We realized that for the Dijon mustard, a sip of water was necessary when consumed in excessive quantities. At this tasting, we discovered the regular Dijon mustard, tarragon, gingerbread and currants. Mustard is a product that keeps well being given its low pH.

5:00 p.m.
Shop Gingerbread Mouse and Little John Going to the gingerbread shop, we once again lost, which has earned us a detour of 40 km. Delivered to the factory, we had a brief history of this store. We have seen that the gingerbread was really a bread compared to biscuits found here. Small bites have been offered to find a specialty of the region (gingerbread with fruit and the traditional). 8:00 p.m. Dinner



Meanwhile our guide as we were all thirsty, hungry, we decided to stop taking a drink to appease our hunger. Our guide arrived shortly after and we left the restaurant for a dinner with kebabs. The meal stretched and some of us had the opportunity to try new foods such as shark, king prawns and meat on gallows.

Sebastian, David and Leah

David's Bridal Cornflower Blue Ribbon

Day 2 (May 19, 2009): Practical work in school-Félix Kir




It is important to note that yesterday, part of the group that got lost went through many moods: we learned that 'There were people panicking, of laughter, big words, in short, all kinds of emotions.

Today we had the chance to do practical work on the culinary specialties of the region. Indeed, Cyril, a college instructor of Felix Kir-prepared us different productions in halls (plants of the school). The facilities are modern and student escorts, very dynamic. The group is divided into three, some have beef bourguignon, some ketchup and other gingerbread. In all, two productions a team because we were too numerous to three productions. The construction we have share the knowledge of both cultures. It also allowed us to adapt to new equipment and expand our capacity to work together.


Tonight we had a ceremonial evening dining, with areas of senior management and partners of the school. It was an evening that allowed us to know the objectives and guidelines of the Quebec-France exchange. In addition, the evening allowed us to make contact with local produce from the region of Dijon. We drank Kir Royal, Chardonnay and Pinot Noir, the main grapes of Burgundy. We also tasted the ham with parsley and a range of exceptional cheeses. Note the lack of discretion by David Lavergne to steal a bottle of wine that has allowed us to finish the evening off. We are currently forging links which gives us good omen on the next adventures that travel brings.

the evening was really super nice!

Xavier

How To Tighten Sew In

Day 1 Saint Hyacinthe-Montreal-Paris-Dijon Why

All were at the point of rendezvous at 16.30 yesterday at the Institute, good humor prevailed. We joined Dominic Bélanger and Danielle Moreau at Pierre Elliot Trudeau at 18:00. 22:00 boarding is feverishly for some who had never flown before. 23:00 we take off as expected for a path leading us in Paris at 11:30. The only incident on the road is a cafe on a hit by Michael Young ... Arriving, quickly clearing customs, we find our vehicles turquoise new Peugeot. They have only recorded 4 km on the odometer. We will manage to bring our luggage and get going. Refueling done, we set off devices on highways to escape the hell of traffic in this city. Unfortunately, a problem occurs, Gilbert, in a burst of excitement starts a bit too fast for Michael who fails to follow. When one realizes the lack of our Peugeot # 2, we slow down but it is too late. Michel has already returned and he thinks we'll turn back to find himself at the point of this option was quickly rejected out of hand by Luce. is without half of the group that we arrived at 18:00 in school food Plombieres-les-Dijon located a few miles from Dijon. Finally the second minivan came around 19:00, just in time for dinner. We are extremely well received by Cyril and Marie-Anne that make us go around the area and we attitrent our rooms. The field is beautiful and the rooms will be many happy because it must be said, we are very tired.

Xavier