A Breakfast Menu from Les Trois Chenes Bed and Breakfast

Some of our breakfast menu ingredients
Some of our breakfast menu ingredients

A breakfast menu from Limousin

Breakfast is our thing at Les Trois Chenes, along with 'bed' of course, and we take a keen interest in our breakfast menu. Our standard breakfast consists of coffee, tea, chocolate or 'tisannes', (herbal teas) or anything else that we might have. One guest was pleasantly surprised to hear that we had green tea, and we have several things in the garden to make a nice cuppa.

Then we offer cereals, fruit juice, fruit, yoghurt, croissants, French bread, honey from our own bees, home made jam from fruits from our garden and eggs from our own hens (if the little darlings decide to lay!).

We also offer evening meals, and lunch for our painting holiday guests.

On special days we like to make a special effort and these are the menus we've come up with. Bon appetite!

For more information about our B&B take a look at our website www.lestroischenes.com and for more of our recipes have a look at the Les Trois Chenes Recipe Book (sorry - had to delete link due to new rules)

Where on earth are we? Videix South West France!

A markerVideix -
Videix, 87600 Videix, France
[get directions]

Painting holidays, bed and breakfast, holiday cottage

French bread. The sun shines into the breakfast room in the morning.
French bread. The sun shines into the breakfast room in the morning.

Our standard breakfast menu

We don't offer a 'full English Breakfast'! Sorry all those who love a good fry-up. We are in France so we base our breakfast on a French Continental breakfast. This would normally consist of a bowl of milky coffee, a croissant, or bread and jam. As children, we were often brought to France by our Francophile mother and although I adored the coffee, I found the rest of the breakfast ok but a tad unsatisfying. On the other hand, I've had enough luke-warm, greasy, soulless fried breakfasts in English B & B's to put me off for life. At Les Trois Chenes we put all these together and concocted a breakfast which took into account my cooking abilities and wish to provide a good, healthy meal, the British need for a good, hearty feast, the French need for good coffee served in bowls and home made jam, and the Dutch who like yoghurt and muesli + fresh fruit because it's good for you.

So, what to eat for breakfast? Our breakfast is contintental + choice of cereals with yoghurt + eggs because we have our own hens.

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Spiced fruit loaf and Bucks Fizz - of course we change it every year according to our fancy!Fruit cocktailSpicy Christmas compoteEggs scrambled with smoked salmonBreakfast in front of the log fire
Spiced fruit loaf and Bucks Fizz - of course we change it every year according to our fancy!
Spiced fruit loaf and Bucks Fizz - of course we change it every year according to our fancy!
Fruit cocktail
Fruit cocktail
Spicy Christmas compote
Spicy Christmas compote
Eggs scrambled with smoked salmon
Eggs scrambled with smoked salmon
Breakfast in front of the log fire
Breakfast in front of the log fire

Our special Christmas breakfast menu

We opened as a Bed and Breakfast mid-season in 2008 so 2009 was our first full year and in 2010 we had our first guests for Christmas. Panic. What to serve our guests for Christmas Day breakfast? Of course, I turned to HubPages. The writers there are full of ideas for the best breakfast, drawn from around the world and from these suggestions, amongst others, I drew up this menu:

Buck's Fizz

Fresh Fruit Salad

Cereals and yoghurt

Bread or toast with various home made jams including our rather special Medlar cheese

Home made spicy fruit bread

The German Christmas cake Stollen filled with gorgeous marzipan (we love it)!

A bowl of satsumas

Eggs scrambled with smoked salmon and served on toast

Fresh coffee, tea or chocolate

The down side? How on earth did the guests eat a Christmas lunch?

Want to try to make Medlar Cheese? Here's the recipe: Medlar Jam or Cheese Recipe

Want to know what a Medlar is? Have a look here: What is a Medlar?


Valentine's Day Breakfast Menu at Les Trois Chenes Bed and Breakfast 2011
Valentine's Day Breakfast Menu at Les Trois Chenes Bed and Breakfast 2011
Valentine's Day
Valentine's Day
Image courtesy of Steve Evans, Creative Commons
Image courtesy of Steve Evans, Creative Commons

A special Valentine's Day breakfast treat

For Valentine's day it has to be a 'champagne' breakfast,* and here's our Valentine Menu:


Sparkling white wine with a hint of rose (smells divine)

Fresh pink grapefruit salad in pink champagne jelly

Cereals and strawberry yoghurt from a local farm

Bread or toast with various home made jams

Croissants and French bread

Eggs cooked with red Caviar - pink and totally wonderful

A bowl of fresh fruit

Fresh coffee, tea or chocolate

*We can provide real champagne, and champagne of your choice if you let us know in advance, but we have to ask you to cover the cost of this as our basic Bed and Breakfast prices are very modest. We do not charge commission, though, or mark up the price.


At the moment we are closed from November to the end of March - but if there was enough demand for February - well, we'd think again!

Hens in the frost
Hens in the frost
Our very own Easter Chicks
Our very own Easter Chicks
Ukrainian Easter eggs, courtesy of Carl Fleischhauer , Creative Commons
Ukrainian Easter eggs, courtesy of Carl Fleischhauer , Creative Commons

Easter eggs for an Easter breakfast

Of course it has to be eggs! For our Special Easter Breakfast, in addition to cereals we are going to be cooking baked eggs and adding brioche and a Pink Grapefruit Smoothie - nothing like healthy smoothies for breakfast!

Menu

Pink Grapefruit Smoothie

Cereals and yoghurt from a local farm

Bread or toast with various home made jams

French brioche, a light, sweet cross between cake and bread

Eggs benedict, eggs served on breakfast muffins with hollandaise sauce

A bowl of fresh fruit

Fresh coffee, tea or chocolate

Other Easter Treats

Spring is a lovely time to visit Limousin and see all the new-born babies; the calves and lambs in the fields, the goslings and chicks at Les Trois Chenes. We try to make Easter special for our family and for our guests and every year we organize an incredibly popular Easter-egg hunt; the children can hold our little chicks if the timing is right, and join in our children’s and adults’ egg painting. If you are lucky, you might even be able to watch our chicks hatching out.

There are pictures and clues in my article: How to Oragnise an Easter Egg Hunt (sorry - no link allowed)


Ghosts on Toast, kids love them
Ghosts on Toast, kids love them

Halloween Breakfast Special

This is one for the children. When was the last time your child asked you to prepare poached eggs on toast? Not very often if they are anything like my son! Call them Ghosts on Toast, though, and let them add the ghoulish faces with ketchup and you'll have them begging for this nourishing dish. Really.

If you book in for Halloween and jog my memory about the special breakfast, I'll put my thinking cap on for other dishes. In the meantime have a look at these:

How to make the Nastiest Nibbles for Halloween

The Fat Rat Halloween or Birthday Cake (soory - no links ...)

Ceps, (Boletus edulis) found near Videix
Ceps, (Boletus edulis) found near Videix
Freshly picked field mushrooms (Agaricus campestris) or family
Freshly picked field mushrooms (Agaricus campestris) or family

Autumn fungi fest breakfast

This breakfast special is offered subject to availability only! The locals keep a diary of the weather conditions so that they know when the ideal time is going to arrive for those little lovelies to sprout. We have all sorts of field mushrooms growing, yes, in fields, and around the lake, but also just on the the verges. We often have a few on the lawn or on the paths on the way to the hens.

I also collect little purple fungus, Laccaria amethystea - the Amethyst Deceiver, which are usually eaten in an omelet. If you are very lucky, and the locals don't beat you to it, you might find ceps in the woodlands. These are also called penny buns in Britain, and are a great delicacy. In season they're sold at the roadside in the Dordogne, we are just over the border to the north. The illustration shows ceps collected by a French friend.

I've also gathered chestnuts from the sweet chestnut tree opposite our house and sorrel from the garden, what a feast.

More information and recipes:

Mushrooms from the Wild

Wild Mushroom Tart

Wild Mushroom Soup (You guessed - no links)

We have maran hens, a local Charente breed
We have maran hens, a local Charente breed
We did offer a goose egg for breakfast but, sadly, the guests were less than keen on our geese.
We did offer a goose egg for breakfast but, sadly, the guests were less than keen on our geese.
Gaec de la Moulde, Lesignac Durand We like to buy our yoghurt and cheese here when we have time
Gaec de la Moulde, Lesignac Durand We like to buy our yoghurt and cheese here when we have time

A few interesting facts about our breakfasts

Here are just a few more interesting bits and bobs about breakfast at Les Trois Chenes:

  1. Our hens are Marans, a local Charentaise breed, famous for their dark brown eggs. If you go to one of the local animal shows, you might see eggs that are dark burgundy in colour
  2. The egg yolks are super-yellow. The scrambled eggs are almost fluorescent after supermarket eggs. This is because our hens are free-range (way too free as they roam around the fields and scratch up my garden!) and they eat lots of grass and herbs.
  3. We feed them only unadulterated corn and wheat.
  4. Goose eggs are great for cooking with. They taste wonderful and are not at all 'strong' in flavour, although I've never tackled a whole soft boiled goose egg.
  5. If we have time, we get our yoghurt from a local farm about twenty minutes drive away, Gaec de la Moulde, Lesignac Durand. I like it because it's creamy, (made from full fat milk) and very much alive. When I wrote my first Hub,it was about How to Make Your Own Natural Yoghurt and I tried the commercial brands - they barely worked, but this Yogurt is brilliant. I use one of the natural ones to make pints of yogurt for the cost of the milk.
  6. The farm also makes it's own cheese which I serve for dinner
  7. We keep our own bees, have a look at my husband tending them in the photos below. click on the thumb nails.

Goose eggs for breakfast - sadly the geese had to go

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Our geese in the snow  Sadly the guests were less than keen on our geese so the poor old geese had to go.My husband tending our bees that make the honey for your breakfastI've managed to include a few more ingredients, but still forgot the cerials, yoghurt and butter!Our home made marrow and ginger jamMedlars from the gardenIf you're lucky you might be offered a goose egg (but we don't always have geese and I think we'll give them a miss for 2011)Eggs cooked with smoked salmonFresh fruit saladKids will love our new trampolineThe dining room at Christmas
Our geese in the snow  Sadly the guests were less than keen on our geese so the poor old geese had to go.
Our geese in the snow Sadly the guests were less than keen on our geese so the poor old geese had to go.
My husband tending our bees that make the honey for your breakfast
My husband tending our bees that make the honey for your breakfast
I've managed to include a few more ingredients, but still forgot the cerials, yoghurt and butter!
I've managed to include a few more ingredients, but still forgot the cerials, yoghurt and butter!
Our home made marrow and ginger jam
Our home made marrow and ginger jam
Medlars from the garden
Medlars from the garden
If you're lucky you might be offered a goose egg (but we don't always have geese and I think we'll give them a miss for 2011)
If you're lucky you might be offered a goose egg (but we don't always have geese and I think we'll give them a miss for 2011)
Eggs cooked with smoked salmon
Eggs cooked with smoked salmon
Fresh fruit salad
Fresh fruit salad
Kids will love our new trampoline
Kids will love our new trampoline
The dining room at Christmas
The dining room at Christmas

Our Bed &Breakfast and holiday cottage in South West France

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Our three star gite / self-catering holiday cottageBedroom 3 has three single beds and opens out onto the gardenBedroom 1 opens out onto the gardenThe open plan living area opens out onto the gardenThe kitchen is well equipped
Our three star gite / self-catering holiday cottage
Our three star gite / self-catering holiday cottage
Bedroom 3 has three single beds and opens out onto the garden
Bedroom 3 has three single beds and opens out onto the garden
Bedroom 1 opens out onto the garden
Bedroom 1 opens out onto the garden
The open plan living area opens out onto the garden
The open plan living area opens out onto the garden
The kitchen is well equipped
The kitchen is well equipped

Why not come and try breakfast with us?

Tempted by our breakfasts? Why not come and try them here in South West France? Contact me on info@lestroischenes.com, +33 (0)5 55 48 29 84

You can have a look on our web site at www.lestroischenes.com

More breakfast recipe ideas

Other ideas that I came across for the perfect breakfast menu were: breakfast burritos, breakfast muffins, pancakes, and a breakfast buffet. Recipes from other Hubbers below:

Have I tempted you to try our breakfast menus?

Will you be winging your way over to Les Trois Chenes?

See results without voting

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Are you a breakfast person? Leave me your break fast thoughts 12 comments

Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

Hi Laral,how kind of you! Not sure that my writing really deserves this, but happy to accept the compliments. Do hope you make it and the mushrooms bloom for you.


laral 5 years ago

I am falling in love with this place before even coming. Why don't you also set up article writing courses? I think I am going to study your posts a lot to improve my writing!!Hope you don't mind. Hope to come to see you this coming autumn


Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

I'm so glad you liked it, Sally. I've got to hand it to hubby, the red caviare (left over from my Birthday dinner), cooked with the eggs is a real treat. Many thanks for voting up.


Sally's Trove profile image

Sally's Trove 5 years ago from Southeastern Pennsylvania

What delightful menus! I should have read this Hub just after breakfast instead of now, which is just before supper. Now I'm salivating!

I adore eggs cooked with salmon, but have never had them cooked with red caviar. That's a "must" dish for me to try. I can only imagine the Valentine's Day spread is just gorgeous. Voted up and awesome.


Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

Hi Merlin, thanks for getting back. We have fabulous mushrooms and fungi that sprout in the woods and fields in autumn, (I've written a couple of hubs about them), and the area is famous for ceps. Another Limousin delicacy is 'boudin noir' with chestnuts - a bit like black pudding, but not greasy and softer. It's my son's favourite dish. It could certainly be an option if the guests feel up to it.


Merlin Fraser profile image

Merlin Fraser 5 years ago from Cotswold Hills

I was only winding you up a little, I do enjoy eating good well made food in any shape and form, warm all butter croissants with strawberry jam and a pot of fresh coffee is a Sunday favourite.

I suppose the French Farmhouse equivelent of an English breakfast might consist of Ham or Gammon with eggs Fried or Scrambled, field Mushrooms, tomoatoes and sauté potatoes.

Not sure what to suggest as substitutes for an English sausage and have no idea about a French equivelent of our black Pudding !!


Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

Thanks for dropping by and leaving a comment. Hope to see you some day.


Cathy Crowley profile image

Cathy Crowley 5 years ago from Dallas Texas

Really enjoyed visiting your pages. Your B & B looks delightful and I really loved your photos. I have a love for your culture and would love to visit someday! Thank You!


Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

Many thanks, INFJay, for your kind words and for the initial inspiration for this Hub. We prepare the coffee according to the guests' instructions. Hot milk, cold milk, lots milk, cream if we had any. We serve it with sugar, in large cups, tiny French cups, mugs or bowls. We provide powdered chocolate to sprinkle. Any other permutations?


INFJay profile image

INFJay 5 years ago from Santa Rosa, California

What a pleasant surprise this morning to have received your email link! Fantastic menu. I love French breakfast - the only part I did miss when my wife and I were in Paris a few years back was American coffee. You should have seen the look on the waiter's face when I requested sugar, cream, and a larger cup to doctor up my own American coffee from the French coffee. I was desperate after being in Paris for two weeks without my coffee.

Well my wife just asked me what I'd like for breakfast and none of the choices are from your menu so I shall just have to wait for our dream vacation at Les Trois Chenes! Merci et bon appetit!


Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

Many thanks,Merlin Fraser, for your comments. I like the To Hell With Diet Day idea a lot. Actually, I try to achieve a balace between health and delight! The full cream yogurt has added calories but tastes divine, croissants are pure indulgence and tea or coffee not best things for you, however, you can avoid if you wish. The specials are the time to indulge with rich cakes and breads. Any ideas for a French farmhouse equivalent of the 'To Hell' breakfasts?


Merlin Fraser profile image

Merlin Fraser 5 years ago from Cotswold Hills

Sounds delightful but perhaps a little too twee and OTT on the healthy side of things...

I love the idea of Special days and thought I might slip in one for the Rebel inside you ...

How about "To Hell with the Diet Day... or Sod It I'm on Holiday Breakfast..."

http://hubpages.com/food/The-Joy-of-a-Full-English...

Just a thought !

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