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Every year our Fig tree gives us a large quantity of natural fruit without any treatment, organic!!! After picking the ripe figs, Laurence and I are ready to make the jam. The Recipe Ingredients for 5 pots: Time: 1 hour the day before + 1 night of rest + approximately 45 minutes of cooking 1 kg of ripe figs 750 g sugar 1 lemon The day before Cut all the figs into quarters. Put them in the copper jam cauldron. Add sugar and lemon juice Mix well The day after Place the pot on the heat and bring to a gentle boil. Remember to stir well regularly The secret, pour a drop into a clean, cold plate. If this drop does not spread, then your jam is ready. You can pot it. The great thing about figs is that there are so many variations possible. Like adding fresh rosemary, vanilla... Enjoy your meal.

To make our guest house near Sarlat a place of well-being, culinary and tourist discoveries, we share with you all the hidden aspects of our daily life. In this blog, you'll find cooking recipes, visits we've made, and the work we're doing to make your stay as comfortable as possible. Of course, this blog is also a way for us to get together and share lots of good news with future guests of Les Hauts de Gageac.

Discovered while passing by, this castle intrigued us immediately and what a surprise it was when we visited it. Listed as a historic monument on October 16, 1964, it is the strangest, most unusual, most secret and most mysterious castle. Built on an escarpment overlooking the Vézère valley, Reignac has seen it all: from prehistoric times 20,000 years ago when hunter-gatherers used these vast rock shelters to protect themselves from the cold to the Middle Ages and the construction of the “cliff castle”. Ready to go back in time? Every room in the Maison Forte de Reignac features period furniture and artifacts, and a mysterious museum will take you back to the Middle Ages. This is one of our favourite castles in Périgord.

The elders of Périgord say that this cake is the ancestor of the Périgord cakes. For breakfast, straight out of the oven it’s a real treat. The recipe for La Cajasse cake is as quick to prepare as it is to eat. The recipe The ingredients: 4 large tablespoons of flour (about 100 gr) 3 eggs 25 cl of whole milk 1 good tablespoon of walnut oil (or sunflower) 20 gr of butter in hazelnuts To taste it: powdered sugar, jam or maple syrup Preparation : Preheat the oven to 200°C (no fan-assisted heat). In a salad bowl, pour the flour. Dig a well and pour in the eggs, whisk vigorously. Add the milk, a good pinch of salt, the oil and whisk again to mix well. Pour into a large buttered cake tin. Add the butter in small pieces spread over the top (avoid putting it on the edges as it prevents the dough from rising). Bake on a baking sheet placed in the top of the oven and cook for 20 to 25 minutes. Monitor and remove the cajasse when it is well puffed up and lightly browned. Eat hot but not burning.

Gliding on the water, birds singing, lush vegetation, castles rising before us. A very pleasant and serene walk. Discover this river full of history in the Dordogne aboard a canoe or kayak! Routes suitable for everyone and in complete safety for experiences to enjoy with family or friends! A canoe trip, what a pleasure for the eyes!!!

One of my favorite jams, cooked by Laurence. Even our English hosts, who are big fans of orange marmalade, love it for breakfast. The Recipe Ingredients for 5 pots: Time: 1 hour the day before + 1 night of rest + 45 minutes of cooking 675g WHOLE organic bitter oranges 1 orange juice 1.6 liters of water 1 kg of sugar 1 pinch of salt The day before Wash the oranges. Cut all the oranges in half. Squeeze the juice from the oranges, collecting all the seeds, rich in pectin, and keeping the peels of the bitter oranges . Discard only the pulp of the oranges and the peel of the juice orange . Gather all the orange seeds in a muslin cloth. Tie it tightly. Using a small spoon, scrape the peels to remove the remaining white skin. Cut the bark into strips as you wish. You can choose the thickness of the bark (thin, medium or wide). Transfer the juice from the oranges into a copper jam pan. Pour in the water, add the seed mousseline, the orange peel strips and a pinch of salt. Bring to a boil then reduce heat and simmer for 20 minutes. Off the heat, pour the sugar into the basin and mix. Cover and let sit overnight. The day after Bring back to the boil then reduce the heat to medium. Cook until the marmalade sets, stirring occasionally (cooking takes about 40 minutes). After 10 minutes of cooking, remove the seed mousseline and continue cooking for 30 minutes . If you have a thermometer, it should read 105°C (small ball). Otherwise, test by placing a little liquid on a very cold plate; the liquid should stop flowing in 1 or 2 seconds.

We know only too well, during the holidays, the importance of a good, complete and gourmet breakfast, made from local and homemade products, before setting off to explore the region. Frédéric, your host, is in the kitchen preparing a breakfast worthy of the name. Fresh fruit juice, fruit salad, fresh bread, pastries, cheeses, yogurts*, jams*, cakes*, different types of tea "Damman Frères", coffee beans "La Brûlerie Sarladaise". *Homemade Every morning, from 8:30 a.m. to 10 a.m., you can enjoy its delicacies on the terrace overlooking the valley, or in the typical Périgord dining room by the fire.

How about a still slightly warm and soft brioche for breakfast! It is with satisfaction that Laurence prepares it for our guests. The recipe the ingredients: 300g flour 20g of baker's yeast, preferably fresh 4 eggs 50g sugar 1 teaspoon fine salt 160g melted butter Mix well (I do it in a food processor) and put in the fridge for 12 hours. Roll the dough (x2) Cut 8 pieces and put in the mold Leave to rise at room temperature (4 to 5 hours) Don't forget to brush the top of the brioche with egg yolk diluted in a little water. Cooking: 3 successive temperatures to be respected: 1) 20 minutes at 100° 2) 10 minutes at 150° 3) 10 minutes at 180° Total: 40 minutes cooking time Enjoy your breakfast with this soft brioche!

November being much quieter in terms of activity, we decided to redo the paving of the breakfast terrace. The latter was very worn. After probing all the old tiles, the decision was made to remove everything and redo it all. We chose to lay Travertine in Opus Romain. Elbow grease and the work is progressing! After a few days of intensive work, the weather is stormy and the installation of exterior tiles does not like the rain. A short break is in order. We hope that the sky will soon be more clement. 6 days of waiting and we can make the joints A good cleaning and application of water repellent. It's over. Great!!!