The 15th Century Fressin Castle flourished under the Dukes of Burgendy, the castle was ruined in in early part of Louis X!V”s reign after years of fighting between France and Spain.
During the 15th Century, John of Crécuy, friend of the Duke of Burgundy built the castle, and held court to artists, poets and many learned men, and kept a good library, when few could read.
The castle was largely destroyed in the Frondes revolt, and today you can visit the ruins with a slideshow and audio tour. Well worth a visit.
Tucked away, but definitely worth a trip is the chocolate factory at Beussant. check out their website at www.choco-france.com.
Downstairs by the side of the unassuming bungalow is a wonderful chocolate shop, and then down into the basement where the most amazing aroma greets you. All the chocolates are freshly hand made, and you will definitely want to take some home, so take a cool bag.
In season ….Asparagus and peas make the perfect accompaniment to pasta
serves 4, preparation time 15 minutes, cooking time 10 minutes
400g (130z) farfalle or penne
24 stems asparagus (halved lengthways if very thick)
2tbsp olive oil
200g (61/2 oz) peas (thawed if frozen)
100ml (31/2 fl oz) double cream
20 basil leaves, roughly chopped
2tbsp chopped flat-leaf parsley
grated zest and juice of 1 lemon
freshly grated parmesan
Put large pan of salted water onto boil, meanwhile trim he asparagus, cutting off any woody ends and cut the stems into 10-20 cm (4-5 in) lengths.
Heat the oil in a large frying pan and add the asparagus, cook for 2 mins, toss a few times and then add the peas. Cook and stir over med heat, until vegetables have softened and are bright green. Keep the mixture warm over a low heat.
Add the pasta to the boiling water and cook until al dente (slightly firm) Add the cream and and a squeeze of lemon juice to the vegetables, raise the heat and bring to the boil. Boil until reduced so that the cream coats the vegetables. Season to taste
Drain the pasta and return to the pan. Pour the vegetables and sauce over the pasta and stir in the herbs and lemon zest. Serve immediately with Permesan.