Darci had already left for work when Craig and I awoke. It was lovely, clear morning with a hint of coolness in the gentle breeze. We had coffee with Mathieu and then walked down the street to one of our favorite bakeries. I selected a beautiful fraisier, which was a delicate combination of strawberries in a light, firm mousse atop a thin, crisp crust. It was as delicious as it was pretty. After breakfast we went out for a while to do a bit of shopping. When the groceries were taken home and put away, it was nearly time for us to meet Darci at the university where we would be joining her conversation class.
|A delectable French pastry.|
|The lake at the University of Orléans.|
I walked along with Craig to Parc Floral, where we would meet with Darci and Mathieu after they had finished work. We were ready for lunch by then, and had planned to eat in the restaurant located at the botanical gardens. It was closed when we arrived, so I suggested the little snack bar at the miniature golf concession, which was a short stroll away through the lovely gardens. We placed our orders and found a shaded table, which was promptly set with china and cutlery. Craig enjoyed a pizza, which he said was delicious even though he knew it had come from the freezer and was not freshly made. I don't recall the name of my dish, but it was a delightful, flaky serving of puff pastry topped with a very fresh-tasting melange of vegetables and herbs in tomato sauce, and topped with meltingly soft slices of fresh mozzarella. And this was concession stand food! At home in America at a park, we would have been eating poor quality hot dogs or hamburgers off of paper plates. What a contrast!
|Lunch at a French concession stand!|
|Just a few of the gorgeous iris at Parc Floral, Orléans.|
|Lovely iris at Parc Floral.|
|Parc Floral, Orléans France is a must-see!|
That evening, Arno joined us for supper, bringing along a bottle of wine. Darci made her fabulous roast duck, while I worked on the mashed potatoes and carrots with caramelized onion, coconut milk, butter, nutmeg. Mathieu had created the appetizers of tortilla rollups and toasted baguette with duck mousse. He also made lovely dessert of vanilla cake which was split and filled with pastry cream and fresh strawberries. It was a memorable meal. We finished the evening with a game of Phase ten, which everyone enjoyed.