Maison à vendre Century21 Limoux with Valerie Innes in southern France.
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aci-agence.com
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Tel: 33 4 68 20 15 49
Villa of 388m² with garden extends to 7 000 m² in Alet-les-Bains.
Alet-les-Bains is a commune in the Aude department in the Occitanie region in southern France located near a hot springs in Aude in the south of France. The village is roughly one and a half hours from the sea and one hour from a winter sports centre. To each side of the village, the mountains come to a height of 750 metres above sea level. Access to the SNCF can be found at the Alet-les-Bains train station.
Situated just 32 km from the historic, UNESCO listed city of Carcassonne, and from its international airport, train station, canal du Midi, Autoroute A61. And 9 km from Limoux .
Limoux has a good selection of shops of all sorts, together with several supermarkets, recreational and public transport facilities. The town is famous for its annual, Venetian-style carnival (which runs from January through to April) and as the home of the world's first sparkling wine, Blanquette de Limoux, which today rivals the quality of champagne at a fraction of the price. Limoux also benefits from the microclimate of the upper Aude Valley, having the clear blue skies of the Mediterranean but being shielded from the debilitating Tramontane winds by the Corbière Mountains.
Please ring or email if you have any specific questions or would like to arrange a visit.
century21-aci-limoux.com
Gabriel Gate - Taste le Tour
A very famous frenchy in Australia: Gabriel Gate who is telling us everything about regional dishes in France during the Tour de France
SBS Official -- Taste le Tour with Gabriel Gate
Gabriel Gate goes behind the scenes bringing you the exsquisite french cusine. For more news and information on the 2010 Tour de France, go to sbs.com.au/tdf.
South of France Part 4 - Villages in Aude & Tarn September 2014
Video & photographs of a number of small villages in and around the Black Mountains in the Aude & Tarn regions of the South of France. The tranquility and cleanliness are hallmarks. Several local markets are visited and sunflower seeds and grapes are seen being harvested. A brief glimpse of wine making at Triangle d'Or at Conques-sur-Orbeil is included. The video concludes with a wine tasting at Chateau de Gourgazaud.
Taste Le Tour with Gabriel Gate S14 288 Veal Casserole with Mushrooms
stage15 Sunday 22 july 2018 Millau – Carcassonne
script
Ep 15 (288)
PTC
Bonjour, this is the imposing fortress of the city of Carcassonne in the Occitanie region.
VO Carcassonne was first fortified in the fifth century and now is a Unesco-designated world heritage site.
The Saturday market is one of the liveliest I have visited.
This region loves its meats - white veal is popular and sold in many cuts.
These dry white beans are a regional ingredient enjoyed with Toulouse sausage and confit duck legs. Yes, this market is alive!
The restaurant of Domaine d’Auriac serves the famous speciality of cassoulet. Philippe Deschamps the chef, is a master at cooking the slow cooked classic.
INTERVIEW
Il faut bien compter trois heures et demie à quatre heures pour faire un cassoulet.
We need about three and half to four hours to prepare a cassoulet.
VO The dish is assembled in special earthenware bowls, called cassoles.
INTERVIEW
Au dèpart dans la cassole nous mettons le confit de canard
To start with in the cassole we put the duck confit
avec l’échine, la poitrine, la saucisse et de la couenne.
with pork belly, loin, sausage and rind.
Nous recouvrons de haricots.
We cover with cooked beans.
Nous mouillons avec du bouillon qui a été fait avec de la tête de cochon et du pied de cochon.
Cover with a broth that's made been made with pig head and trotters.
VO The dish is then baked slowly in the oven until it forms a crust on top.
PTC The cassoulet is definitely one of the greatest dishes of French cuisine
Veal Casserole with Mushrooms
Sauté de Veau aux Champignons
PC This rustic veal casserole with mushrooms is a great dinner
party main course.
VO I first brown some veal pieces for a few minutes, season with salt and pepper, stir in some chopped onions and sprinkle some flour over the meat.
I stir well before adding some thyme and bay leaves and a little white wine.
Next go in some veal stock and some carrot pieces.
I transfer to an oven-proof dish, cover with foil and cook in the oven
at 150°C for about an hour.
PTC If you have time, cook it longer at a lower temperature.
VO Just before serving, I heat some olive oil in a large pan and cook some mushrooms on high heat.
I stir in some chopped garlic and parsley, add some cream, bring to the boil and add some lemon juice before adding the cooked veal casserole.
I like to serve it in a deep plate.
This cocotte de veau aux champignons is very popular.
VO Graham Nutter, owner of the Château Saint Jacques d’Albas north of Carcassonne, produces fine whites, rosés and red wines.
His picturesque vineyard is cultivated with care, using natural techniques and his winery has state-of-the-art equipment that helps making purer wines.
He take me to the barrel room to sample a batch of a new shiraz. It already tastes powerful and will be blended next year with other red varieties to make a superb red.
In the cellar door room we taste his most special drop, a Minervois La Chapelle 2012, a blend of shiraz with a touch of grenache.
PTC This is a very beautiful red, full of body, great fruit, a wine for winter, watching the Tour de France.
Tomorrow I am in the Pyrénées in the town of Bagnères de Luchon on market day.
Patrimoine Des Terroirs - Gaillac Rouge cuvée Florentin 2012
Passer l'intro 0:30
Skip intro 0:30
Présentation du vin 1:21
Wine presentation 1:21
Patrimoine des Terroirs vous présente son Gaillac Rouge cuvée Florentin 2012 du Domaine Du Moulin.
Retrouvez nous sur patrimoinevin.canalblog.com
Patrimoine des Terroirs presents its Red Gaillac vintage Florentin 2012 from Domain Of Moulin.
Visit us at patrimoinevin.canalblog.com
Translation of the video :
Domain : Domaine du Moulin
Winegrower:Jean Paul & Nicolas Hirissou
Region : South west
Appellation(s) : Gaillac
Cultivated space : 38 ha
The philosophy of the domain :
Winemakers from father to son for six generations and over 180 years . At Gaillac, the cradle of wine, for three centuries the family Hirissou operates vineyards. It is deeply rooted in the land on both sides of the tarn. With the birth of Pierre Hirissou in 1827, the first vines were planted. We might be back later, but the ancient scriptures we have not delivered all their secrets. Advantage of the combination of the two lands, our field has both fat and fruity wines produced on clay-limestone and finesse and tannic wines produced on gravelly soil.
Mode of driving of the vineyard, wine-making and ageing :
We take great care to work our soil and vine management in a reasoned, justifying a search of respect for nature. Thus, the constant search for balance point allows the winery to bring a harvest of quality. A strict control of yields, 40 to 45 hectoliters per hectare, and even 25 hectoliters for red wine Florentin, followed by vinification plot to bring our wines all their characters. Duras and the braucols in red, away from the eye, and Muscadelle mauzac white varieties, many traditional varieties that bring the aromatic complexity, elegance, finesse of the wines of the appellation. This unique combination gives our generation a unique personality.
The wine:
During the tasting, the Florentin seduced by its fruitiness, its richness and its length. Deep color, aromas of cassis - Braucol - powerful mouth, velvet mouth.
This wine has benefited from a huge amount of work in the vineyard, 4 bunches of grapes per vine only.
Aging potential : + 15 years
Culinary agreements: Serve at 18/19 ° C
The Florentine accompany your holiday meal. He excels on all poultry dishes fine
Grape Varieties : 100% braucol
Yield: 18-25 hl/ha
Harvest : Manual
Aged in barriques for 12 months
AWARDS :
Elu chef d’œuvre de vigneron sur la R V F
Coup de cœur sur les guides Hachette 2011, 2012, 2013
91/100 Wine Enthusiast Magazine
88/100 Gilbert & Gaillard 2014
1*Guide Hachette des vins 2014
the barefoot cunt-essa
new show about dining and social grace. This episode we made lamb
SOTT - Fanfare Sans Frontières 2013 - le reportage
Somewhere Over The Tempo, une fanfare composée de 10 étudiants ingénieurs est partie de mai à août 2013 à la rencontre d'enfants des rues en Indonésie, au Népal et à Madagascar. Sur place, ils animent des ateliers d'éveil musical, mènent des travaux dans les centres d'accueils des ONG partenaires et font partager leur musique. Réalisé par Stéphane Mounier, ce reportage retrace le projet Fanfare Sans Frontières 2013.
Somewhere Over The Tempo is a french brass band created by engineering students. Together, they went to Indonesia, Nepal and Madagascar to meet homeless children. Working with local NGO, they conducted musical workshop with the children, carried out renovation work in the NGO and shared their music with local people. Directed by Stephane Mounier, this documentary retrace the 2013 solidarity project Fanfare Sans Frontières