3 Place des Arbres, a luxury bed and breakfast, located in Felletin, a quiet market town in Limousin, France, today has a third letting room.
Chambre 3, 3 Place des Arbres, Felletin, 23500
Bruce and Andrea, who provide exclusively vegetarian and vegan evening meals, opened the bed and breakfast 1 year ago with 2 rooms and an apartment.
The third room also has an ensuite bathroom.
For more photos (including photos of the other rooms, and the apartment) click here
Heather Mills vegan franchise to come to France?
Well that’s the plan! Heather Mills (most famous for not being married to Paul McCartney) has opened a vegan restaurant in her home town of Hove, Brighton, and has plans to roll out the Franchise world wide.
It would be fantastic to see a vegetarian or vegan franchise on every high street, replacing Muckdonalds, and if Heather Mills can bring it to France (and not just the big cities – lets have one in La Creuse, Limousin, France, Heather! ) then good luck to her.
Read the Observer article here
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
Cherry and Apple Clafoutis
This is a variation on a local dish (cherry Clafoutis). We have recently invested in a dehydrator so are making use of cherry season at the moment by buying lots while they are cheap and then drying them out. We have then been experimenting with soaking them in Pineau des Charantes for around 5 days, and have discovered that using those cherries in this dish makes it even more fantastic. You could serve the now cherry flavoured Pineau with the clafoutis, or just keep it as a treat for the chef!
Cherry and Apple Clafoutis
Serves 6-8
100g flour
140g sugar
250ml milk
2 eggs
1 apple, chopped
300g cherries – fresh or dried then soaked in a jar of pineau des charantes for a couple of days then drained
15g butter
1 sachet vanilla sugar
Heat oven to 200 degrees C
Greese a cake tin/silicone mould
Mix flour and sugar then add eggs to make a paste
Add the milk and mix vigourously.
Add drained cherries (leave whole) and apples
Put the mould onto a baking tray and add mixture.
Cook for 20 minutes
Take out of oven and put bits of butter all over, then sprinkle vanilla sugar on top. Return to oven for 5 minutes to caramelise the top.
Leave to cool for 5 minutes before removing mould.
Serve with creme fresh, and (if generous) the cherry pineau.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
Rosti Asparagus Tart
500g waxy potatoes
3 tablespoons olive oil
50g roasted salted cashew nuts
250g silken tofu
1 red onion
100g asparagas, trimmed
Preheat the oven to 190 degrees C
Coarsely grate the potatoes into a sieve, rince off the surplus starch and squeese out as much moisture as possible
Brush 1 tablespoon of the oil over the base of a 20cm flan tin. Spread the grated potato over, pressing up the sides. Brush with 1 tablespoon of the oil. Brush a square of foil with more of the oil and press on top of the potato. Bake for 25minutes
Meanwhile, place the nuts and tofu in a food processor and blend until smooth. Season.
Remove the foil and spoon the tofu mixture into the flan case. Arrange the onion slices and asparagus on top and brush with the remaining oil. Return to oven for 15-20 minutes, until golden brown.
Serve with salad.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
Pepper and onion tatin
A savoury twist on the famous French dish…
1 red, 1 yellow and one green pepper, deseeded and sliced.
1 red onion, sliced
1 garlic glove, crushed
3 tablespoons olive oil
2 tablespoons pesto
125g mozzerella
A packet of ready rolled puff pastry (here in France they very helpfully roll it for you in a nice circle)
Preheat the oven to 220 degrees C. The best thing we find to make this dish is one of those frying pans with a detachable handle
Heat the pan to hot, add the oil and when hot toss the peppers, onions, garlic and oil in, cook for 5 minutes or so, stiring occationally. Take off the heat and stir in the pesto. Top with the cheese and season.
Place the pastry over the cheese, tucking the edges under. Place the frying pan in the oven and detach the handle. Bake for 25/30 minutes until crisp and golden. It is easy to get the pan out of the oven without oven gloves, just clip the handle on. Invert the tatin onto a plate.
Serve warm with a lovely salad.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
When will France be ready for a meat-free day?
With Paul McCartney launching Meat Free Monday, the city of Ghent declaring a Meat Free Thursday, the city of Liverpool thinking about following their example and the UK’s National Health Service also determined to introduce meat free menus I wonder whether France will ever declare a meat free day.
The motivation behind all the meat-free moves above is last years announcement by the UN that the world needs to eat less meat in order to curb global warming, as meat production is responsible for around a fifth of all greenhouse gases. Not only that but the amount of water used to produce a kilogram of grain-fed beef is 100,000 litres (for veggie production soya beans the highest consumers of water needing around 2000 litres for a kg of food, potatoes only need 500 litres). Animal protein production requires more than eight times as much fossil-fuel energy than production of plant protein while yielding animal protein that is only 1.4 times more nutritious for humans than the comparable amount of plant protein, according to the Cornell ecologist’s analysis.
In Britain the meat industry is less than happy with these initiatives. One shudders to imagine what the French meat industry would do if threatened with a whole meat-less day a week.
So can we look forward to a meat free day being declared in France?
The French version of the Vegetarian society, l’Association Végétarienne de France, has bigger battles to fight. Currently it is campaining to ensure that school children, people in hospital and people in retirement homes have a right to a vegetarian meal, something many of us would take for granted.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
A new study, reported in the Guardian newspaper today shows vegetarians are less likely to develop cancers of the stomach, bladder and blood. Although strangly it’s findings condradicted earlier findings: in this study vegetarians had slightly higher incidents of bowel cancer. Clearly further studies are needed.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
Tufu and blueberry Brulee
Blueberry season approaches – hurrah!
1 tablespoon kirsch (optional)
225g fresh (or thawed frozen, or drained canned blueberries)
225g silken tofu
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
50g mixed nuts, lightly toasted
100g demerara sugar
If using kirsch, marinate half the blueberries in it overnight.
Put the tofu, maple syrup, vanilla extract and 100g of the blueberries in a bowl and blend until smooth
Reserve 8 blueberries, and divide the rest among the 4 ramekins. Top up with the tofu mixture. Sprinkle with the toasted mixed nuts and chill for an hour.
Meanwhile melt the sugar in a small pan. When dissolved and turned a caramel colour, pour a thin layer onto each ramekin. Chill again for an hour.
Serve decorated with the left over blueberries.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France“The best cheesecake I have ever tasted”
Andrea and Bruce from 3 Place des Arbres, a vegetarian bed and breakfast located in Felletin, La Creuse in the Limousin region of France, love it when people complement their food.
But when the complement comes from a trained chef, and co-owner of a Californian company which specialises in delivering high quality meals to peoples homes in the San Francisco area, it means a lot!
“When Jessie, Laurent and Henri arrived we didn’t know they were in the trade,” Andrea explains. “In fact it wasn’t until after they had eaten with us for the third time, that we looked them up on the internet.”
JessieetLaurent.com always has at least 2 vegetarian meals available, and if you fancy the sound of one of the other dishes they will cook one specially for you using quality vegetarian ingredients.
If you want to enjoy the cheesecake Laurent Boucher described as “the best cheesecake I have ever tasted”, as well as other delicious vegetarian and vegan food, then why not make a reservation here. Alternatively you can make it yourself, because the recipe is right here.
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
Peta calls for Vegetarian Revolution
Peta (People for the Ethical Treatment of Animals) will be starting a poster campaign this autumn using the grand daughter of Che Guevara, the Guardian newspaper reports
Lydia Guevara: making her late grandfather proud. Photograph: Peta Handout/EPA
Peta has other interesting ideas for promoting the vegetarian lifestyle and is currently looking for the sexiest vegetarian over 50. Why not check out their website?
Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France
Vegetarian and Vegan France 