As winter starts in The Tarn significant progress is being made at La Durantie, thanks to a spell of good weather and winter sunshine. With numerous projects commencing onsite, the team are working hard to complete ‘La Cour Braucol’ in December. Houses in the mini-hamlets are now being fitted with pools which are integrated into the house design. Homeowners that have opted for a pool will soon be able to enjoy a view from their living area over the sparkling water. Alternatively, owners can choose to have additional paving and planters which can be used to fill the space.
The team are also hard at work with the underground wet utility pipeline installation, ensuring a clean and safe water system is readily available to all homeowners at La Durantie.
Homeowners at La Durantie will soon be able to enjoy cooking in their own bespoke modern Pyram kitchens, brimming with the latest Bosche appliances and stone granite or quartz worktops. Designed by UK based kitchen designer Keith Brisley, the kitchens have a sense of space and light which make cooking in them a delight. Every kitchen is personalised, and so owners are also given the opportunity to add their own personal touches and can choose from a range of designs, materials and textures. By reserving their villas whilst they are being built, homeowners can really benefit from this opportunity.
The build at La Durantie is progressing rapidly, with the completion of the first hamlet ‘La Cour Braucol’ planned for December and the second hamlet ‘La Cour Gamay’ due for completion in March 2017. The works on the third hamlet, ‘La Cour Prunelard’ are also well underway, scheduled for completion at the end of May 2017.
As the countryside in La Durantie turns to stunning shades of gold and brown, the locals delight in a local tradition – the mushroom season. From mid November to mid December, the mushroom gathering season is an important part of the calendar, which brings with it great excitement. With almost all generations taking part in the mushroom-gathering, this national pastime is the perfect activity for all the family. Searching for mushrooms in the nearby forests requires good local knowledge and can be exhausting, but the rewards are most certainly worth it. The ‘trompette de mort mushrooms’ and ‘pied de mouton’ mushrooms can be found in the Grésigne forest just nearby La Durantie. Favourite recipes with the wild-mushrooms include risottos, sauces and soups but a cêpe omelette is perhaps the best way of savouring the flavour, a simple yet delicious dish.
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Wild mushroom risotto
50g pied de mouton
1 onion finely chopped
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic clove, finely chopped
250g Trompettes de mort mushrooms
300g risotto rice, such as Arborio
1 x 175ml glass white wine
Handful parsley leaves, chopped
50g parmesan or grana Padano, freshly grated
Recipe from BBC Good Food, see here