• 4 eggs
• 150 g of sugar
• 500 g cream
• 6 slices of gingerbread
• brown sugar

• 15 cl of Cointreau
• 15 cl of preserved lime
  
• 15 cl of cane syrup
  
• 1 bottle of 75 cl of Sparkling White (as champagne)

For about 60 shells of 2 snails each

INGREDIENTS

     400 g tomato concentrate
     25 cl of white vinegar
     300g caster sugar
     salt pepper 4 épices

 For 6 individual vacherins:

Meringue (Spheres):

• 100g of egg whites
• 100g sugar
• 90 gr of icing sugar
• 10 gr of starch

• 250 g celery root
  
• 1/2 L of fresh cream
  
• Blackcurrant jelly

INGREDIENTS

• 250 g of broken dough
• 250 g of rod
• 2 apples

In a former textile factory typical of this region, refurbished as a charming hotel, in the heart of the Haut Beaujolais green, 6 kilometers from the Lac des Sapins, discover the charming village of Marnand, where a gourmet and nature stage awaits you.

Contrary to all that one can think, the kitchen of flowers is not a modern invention. This practice has become fashionable but in fact it goes back to the most remote human culinary experiments.

Orange wine, a recipe from La Terrasse, made by the Establishments CROZET de THIZY. Crozet Frères - 25 rue Victor Clément - 04 74 64 00 26

Mimosa confit, Vinegars and perfumed oils, Organic infusions, Wines to discover, Jams, etc ...

gourmet garden, tidy garden, or spontaneous garden, you can walk and discover all kinds of aromatic plants. You will enjoy the perfumes they will release when you brush them ...

Near to our establishment, come to discover this nautical base with diverse and numerous activities:

• the largest organic swimming pool in Europe 8000 m2
• hiking, mountain biking and equestrian circuits.
• walks guided by Annie

Through the forests and near, the walks are easy, pleasant and relaxing of tranquility ... All Easter Weekend: Fête and March of La Brioche with his Louis d'Or to win.

Several possible circuits: 7 kms, 8 kms, 12 and 17 kms.