Things to do


Visit outstanding cultural attractions or take a hike amongst the peaks? A romantic tour of the wine route or a family cruise? What will this year's
French holiday bring?

Recipe: Lemon Meringue Tart

Bake a tart shell blind to be filled with the chilled lemon cream.

Lemon Cream

Beat in a bowl :

  • 6 – Eggs
  • 4 – Yolks

In a stainless steel pot bring the following ingredients to a boil.

  • 150gr (5 oz.) – Fresh Lemon Juice
  • 250gr (1/2 pound) – Sugar
  • 200gr (6oz.) – Butter

When this comes to a boil add half of the hot liquid to the eggs, stir, add back to the pot and slowly bring to a boil stiring constantly with a whisk.

When it comes to a boil cook for one minute then strain and cool.

Fill the tart shell with the cold lemon cream which can be made a day in advance.

French Meringue

Beat 3 fresh egg whites gradually adding 100gr (3 oz.)Sugar. When the whites are stiff, fold in 100gr. (3 oz.) confectioner’s sugar. Put in a pastry bag and pipe out the pattern of your choice. Color with a bow torch or under a salamander. Serve Cold.

More info:

You can make these recipes and many more with Chef Alex Miles at either of his two spacious kitchen locations ; Luxury Flat in Dijon, a 17th century demure in the heart of the city (External link) or Château de Barbirey, a lush 15 acre estate near Dijon (External link)

All classes are personalized and given only on demand. You get to visit the market, select the foods, make a full meal; starter, main dish&dessert or a have a full day of pastry making. Look at his site (External link) or contact directly

Chef Alex cooks exclusively on Lacanche Stoves (External link) and uses only SEB kitchen appliances (External link)