Mike Hohnen

Today is our last day – we shall start bright and early with a visit to the market in Toulouse.

Fond memories of the cold carrot soup at Le Companie des Comptoires before we head back for Copenhagen

Today we are going for simplicity.

Lunch will be virtually on the beach overlooking the oyster beds. Crustacea and Grilled Seabass followed by a ‘Tarte Maisson’ is today’s treat.

Followed by a visit to the 12th century abbey & winery L’Abbeye de Valmagne

From the Abbey we shall cross Le Corbiers on our way to Touluse where we are having dinner at L’Emile on the famous Place St Georges.

Bar managers are getting creative with their cocktail concoctions, and it’s giving hotel bars a good name, says Dave Kelleher, Washington, D.C., area general manager for Kimpton Hotels. He oversees Bar Rouge, the Helix Lounge, and the Topaz Bar in Washington, D.C., each named for their Kimpton host hotels.

With Kimpton chefs painstakingly creating menus for the dining room, Kelleher says bar managers are looking to complement the food instead of overpower it. “Bar managers are bringing ingredients from the kitchen into the bars to make the drinks more palatable,” he says. “They’re trying to get away from sugared down drinks. They are pushing the envelope to find things in the kitchen that will enhance the flavor of the drinks.”

Many of his bar managers are mixing their own syrups to create natural flavors to add to their cocktails. “I see a lot of the bar guys actually making syrups with mint or ginger clove. They are using coconut milk, which will be big this year,” Kelleher says. “They are infusing tequila with jalapeños, things like that.”

Lodging Magazine

Taiwanese restaurateur Eric Wang has given new meaning to the traditional revellers’ cry of bottoms up.
His Marton eatery in the southern city of Kaohsiung delivers its food not on conventional plates and dishes, but in miniature Western and Asian style toilets, both the flush and non-flush variety.

For anyone missing the point, diners are encouraged to stir up mushy, earth-coloured offerings like curry chicken rice and chocolate ice cream to conjure up – well, the real thing.
Located in a downtown area with a variety of competing eateries, Marton – the name means toilet in Chinese – attracts its customers through its some dazzling bathroom decor.

http://news.scotsman.com/latest.cfm?id=4641255]Full article

Today we head of to visit the Moulin Jean-Marie Cornille

Following that we shall visitMas Doutreleau in St. Martin de Crau (Claudine & Yves) who produce some fabulous goats cheese.

Luch today will be at Restaurant Alexandre.

“Par un coup de baguette magique Monique et Michel Kayser ont transformé cette belle maison en un petit royaume où simplicité et fantaisie se côtoient paisiblement.”

From there we shall drive to Montpelier. And after a city walk we shall visit La Companie des Comptoires for dinner in their charming courtyard.