We were dropped off at the Tourist Office after our chateau tour.
From there, we decided to head toward the river in search of lunch.
We had wanted to visit Brittany, but it was hard to do without a car, so we decided to stick with places that were easy to get to by train.
We still wanted to sample Breton cuisine.... Crepes and galettes are typical of Breton. Galettes are crepes made of buckwheat flour, and have a savory filling. We had galettes for lunch. One was spinach and cheese (always on that quest for cooked vegetables!), and the other was raclette (also cheese) and potato and bacon. Both were good. We might have had dessert, but we arrived there so late that they really wanted to close rather than continuing to cook just then.
See my daughter's take on this pleasant afternoon here.
We went back to the hotel, ate our last Reine de Reinette apple, and then headed out to the "gourmet market."
We had been so impressed by the regular everyday indoor market, which included Hardouin's bakery delights, that we wondered what could be the "gourmet market" in comparison to what we'd seen already!
And as it turned out, the "gourmet market" wasn't all that exciting. It was right by the indoor market, though, so we went back in and got some more bread and fruit.
A bit of window-shopping. I like the dangly bits, especially the one that looks like its roots go way up into the rest of the curtain.
Bookstore. If this had been easier to get home (it was large and heavy), it might have come home with us. We think Pierre makes the best macarons.
Alas, this, too, was large and heavy, and so stayed in Tours, rather than coming home as a present for the donkey afficianada.
The astrology draped down the back wall, over the table, and down the front of the table is also a jigsaw puzzle! Trying to imagine where one could possibly work on one of that size!
We stopped in a cute little tea shop for our afternoon coffee.
Walking back toward our hotel.
Doesn't this place look like fun? We could have had our crepes here....
It is the case, though, that places that have a "personality" may not have food that is as good as that at a plainer place. If the "personality" draws the crowd, rather than the food, then the food needn't be as good as if the food itself is the real draw.....
On back toward the hotel.
The traveling food stylist ought to bring along some appropriate background fabric. Clothing chosen with that function in mind, say.
I did not plan ahead in that way. The towel will have to stand in for something more ... stylish. It, at least, is more suitable for this than the plaid polyester bedspreads in this room.....
Mirabelles. Tiny plums the size of cherries. Freestone. Delicious.
Hardouin baguette.
I can't believe I didn't get pics of our yogurt; I would have sworn I did. Sigh. Mamie Nova's cherry cow yogurt, and plain goat yogurt.
We watched Mot de Passe, our last evening in Tours, and packed to go to Paris.
In order to facilitate chronological traverse of these posts, here is a link to the post that comes after this one.
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