After a long and rainy winter, what a pleasure to notice these green tips peaking out! My favourite are the white ones, more flavourful and fleshy. I peel them flat as to not break them and cook them in salted water. I know they are ready when a delicious smell fills the kitchen! But you can also do it in a more traditional way and cut the end with a knife, they are done when you get no resistance; but they shouldn’t be too soft either. To accompany them, I share with you two ideas, a rich on…

It is the time for Alain to take care of the animals of Château Richeux before temperatures rise. Grass is growing fast in the “Champ du Vent” and Claudia and Pâquerette get to enjoy the soft April sun rays. Alain helps the donkeys change their winter coat by brushing them. The “Champ du Vent”, this beautiful stretch of land by the sea, offers an amazing source of food to animals which find there a balance between food and sea spray. Sheep from the Mont Saint-Michel Bay and Ouessant do capri…

C’est le moment pour Alain, de s’occuper des animaux de Château Richeux avant que la chaleur ne monte. L’herbe pousse à profusion sur le champ du vent et Claudia et Pâquerette sont de sortie pour profiter des doux rayons du soleil du mois d’avril. Alain se presse de brosser les ânesses pour qu’elles puissent changer leur pelage hivernal. La Champ du Vent, cette magnifique étendue en bord de mer offre une pâture sans pareille aux animaux qui trouvent là un équilibre entre nourriture et embrun…