Arc-et-Senans, Amboise, Saint-Priest-La-Roche, Aubagne

The Royal Salt Pans of Arc-et-Senans (Doubs)

Open from November to March every day from 10:00 to 12:00 and from 14:00 to 17:00.

Rates: € 13

The pastry conservatory in Amboise (Indre-et-Loire)

Open every day from 9:30 to 12:30 and from 14:30 to 19:00.

Price: free

The castle of La Roche in Saint-Priest-La-Roche (Loire)

Dramatized visit fee: € 6.50 / 1h30 escape game: € 20

Culinary walk by Fabrice Mignot – Nîmes Cod Brandade

Ingredients :

500 grams of cod, preferably dried in salt and in large pieces

1/4 liter of olive oil

1/4 of milk

2 cloves of garlic

Preparation:

• Begin at least 24 hours first by hydrating and desalting the cod, first washing it from the salt crust that preserves it, then leaving it in water to desalt it.
• This operation is the longest, because you have to immerse the fish in fresh water, and change the water at least every 6 hours to get the right result.
• Drain the cod and put it in cold water and heat until the water boils for a few minutes. Be careful not to let it boil!
• Turn off the heat and cook for 15 minutes in the water.
• Remove the bones, peel the cod and pound the small pieces as you go.
• In a thick-bottomed saucepan, pour the crushed cod, gradually adding the olive oil and the milk that you have previously heated separately.
• Stir constantly with the wooden spoon (for this reason it is advisable to make this recipe in pairs, one pouring and the other turning!)
• When the preparation starts to get creamy and almost smooth (without the slightest chunk of fish), the recipe is almost over.
• It remains to season with a little white pepper, the juice of one lemon, a pinch of grated nutmeg and garlic, two grated cloves at the end of a fork.

Brandade is traditionally eaten warm with steamed potatoes or as an aperitif on toasted croutons or with raw vegetable sticks.

In the footsteps of Marcel Pagnol in Aubagne (Bouches du Rhone)

Reservation on the Aubagne Tourist Office website

Price: Between 12 and 22 €

Cultural walk: The Film Festival

Until 29 October in Montpellier