Celebration is in the air at the chateau, as it’s Mummy’s birthday!! We all gather together to celebrate with traditional French cake and a delicious spread. Marie is back in the house, filling the floristry studio with beautiful flowers, and Oliver makes a stunning portrait of Mummy as her birthday present.

To see more of Oliver’s beautiful art, check out his Instagram profile, @strong.oliver

and to see more of Marie’s spectacular floral arrangements, see her YouTube channel, https://www.youtube.com/floralswithmarie

A very special thank you to all of you who have become Patrons of the Chateau de Lalande. You have made The Chateau Diaries one of the top 1000 Patreon accounts in the world, and have transformed not only out lives here, but the future of this beautiful chateau! I’m overwhelmed by your kindness and generosity. On behalf of this beautiful chateau that will continue to survive and flourish because of you, thank you!!! If you’re interested in become a Patron of The Chateau Diaries, click here: https://www.patreon.com/thechateaudiaries

3 Comments

  1. Layla Wright

    Happy birthday green Goddess from one of the biggest fans. And I’ve been having brioche everyday with apricot jam I must stop because it’s quite fattening also I’ve just made homemade ice cream with elderflower and I don’t even have an ice cream maker I am so so impressed with myself and it even taste delicious and you need to plant gladioli they are stunning and I think that really go with the chateau

    Love Layla X

  2. Layla Wright

    Elderflower ice cream
    Ingredients
    double cream 568ml
    full fat milk 450ml
    egg yolks 10 large
    golden caster sugar 225g
    elderflower cordial 125-150ml
    Method
    Step 1

    To make the ice cream, pour the cream and milk into a large saucepan. Bring to the boil, then reduce the heat and simmer gently for 2-3 minutes, stirring occasionally.

    Step 2

    Whisk the yolks and sugar together until pale. Using a large ladle, gradually add the hot cream and milk mixture, whisking well between each addition. When thoroughly combined, return the liquid to the saucepan and set over a low heat.

    Step 3

    Cook for 10-15 minutes, stirring constantly until the custard is just thick enough to coat the back of a spoon. Do not over-heat or the yolks will begin to scramble. Remove from the heat immediately and pour into a clean bowl. Stir in 100ml of the elderflower cordial. Cover with clingfilm. Leave to cool.

    Step 4

    Taste the custard and add more elderflower cordial if the flavour isn’t pronounced enough, bearing in mind that it should be subtle, but that the flavour will be subdued by freezing. Pour the cooled custard into an ice-cream machine and churn until frozen. Spoon into a freezer-proof container and put in the freezer until needed

    😜Didn’t use ice cream maker just put it in a shallow dish in the freezer and it worked and I didn’t have to turn it every now and again😜

  3. Bren in Coastal Georgia USA

    WISHING LOVELY ISABELLE A VERY HAPPY BIRTHDAY!! May God continue to bless you with a new year filled with much Love, Laughter and Happiness. Your birthday gift from your adorable Percy proclaiming your new found Title of Lady, is certainly fitting indeed and what a beautiful portrait Oliver painted of you in the Garden. Wow, just stunningly beautiful!!

    You bring such fun, joy and happiness to us through your care at the Chateau. To see all the hard work you and Stephanie, Dan, Marie, Mary Poppins and Selmar put into the potagere gardens is a true garderners delight. We love watching them flourish and come about. I am also rooting roses and using your rooting method and appreciate your inspiration.

    Thank you for sharing your Special Day with us Isabelle, and everyone at La Lande,
    for always bringing a smile to our hearts.
    Sending XOXO from “accross The Pond”, Bren

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