Château d’Oiron

Château d’Oiron is fun because it juxtaposes a contemporary art museum with the classic setting.

There are many famous chateau to visit near the Loire Petite Chateau.  While classic chateau nearby are a lot of fun, we also enjoy something unusual.  Château d’Oiron is such a place.  It is a classic chateau juxtaposed with contemporary art.  The quirkiness and scale of the art is fascinating.  Large rooms are filled with unusual artistic perspective.

We also enjoy the natural setting of the chateau on a vast shallow valley.  On a nice day we just sit outside and enjoy the space.

The small puppet in the lower right corner speaks and performs. It makes you laugh.

After the museum we like lunch at Relais du Chateau in the village of Oiron.  This is a great value with good quality food at  reasonable prices.  There is an attractive outdoor terrace.

A enchanting gallery at Oiron with curiously modern old murals

Braised rabbit with mustard

Braised rabbit with mustard, leeks and white wine Loire Petite Chateau

Rabbit is one of my favorite meats to cook in France.  Whole fresh rabbit is plentiful in the markets, unlike the States.  My version is less creamy than the classic French recipe but feel free to add crème fraîch or cream to the sauce at the end. The leeks add a green component that I enjoy to cut the richness. A little celery, in addition, will work too.

Fresh rabbit cut in to serving pieces
Large shallot diced
2 leeks diced including green part
1/2 cup of lardons (diced unsmoked bacon)
2+ cups dry white white like Saumur
1/2 cup flour
Dijon mustard (or whole grain French ancienne)
salt and pepper

Sautée lardons, shallot and leek separately and set aside.
Cover rabbit with flour.
Sautee over medium-high heat.
Remove rabbit from pan and cover with mustard.
Place lardons, shallot and leek in bottom of roasting pan.
Place rabbit on top of vegetables.
Pour in white wine.
Roast at 350 F (180 C) for about 1-1/2 hours or until tender.
Add more wine if all juice evaporates but try to cook off most of the alcohol.