Vacation Herald

Chateau de Chambord was commissioned in 1510 by the young King Francois definitely an egomaniac when he was only 25 years of age, to help establish his power. He was not content with the amazing chateaux of Amboise and Blois.

He fancied a hunting lodge. Francois I spent without caring to realise his masterpiece hunting lodge. He even went so far as to change the natural course of the Loire River. The castle we see today was not completed until 1685, and it is the largest chateau in the Loire by far.

The castle is in the centre of a thirteen thousand acre wooded park and game reserve with [red deer and wild boar|wild boar and red deer[/spin], surrounded by a 20 mile wall. It is Europe’s largest walled forest park.

The Royal Chateau at Chambord, Loir-et-Cher, France is the most recognisable chateau in the world because of its very distinctive French Renaissance architecture that combines classical Italian structures with traditional medieval forms and a variety of towers and turrets. The roofline really is incredible.

If you’re going to visit one chateau on the Loire, it should be this one.

Obviously, you can’t miss this one. This is solid stock. 440 rooms, 420 feet wide, 365 chimneys, 84 staircases, …. Inside the chateau the highlight is the double helix staircase which serves as the axis for the whole castle, and is thought to have been designed by Leonardo da Vinci.

The castle was rarely inhabited. Francois I spent barely 7 weeks at Chateau Chambord on short hunting trips. Because the castle had been constructed for the purpose of short visits, it was not practical to stay there on a longer-term basis. The massive rooms, high ceilings and huge windows made heating a logistical nightmare. This was exacerbated by the fact that the castle was not surrounded by a estate or a village. There was no immediate source of food other than game. The end result was that all the food had to be brought in for the hunting parties which typically numbered between 2000 to 3000 people at a time. This puts catering for the extended family for the holiday season into perspective doesn’t it.

When the castle was not inhabited it was left completely unfurnished. All of the tapestries, paintings, furniture, eating implements, were brought in especially for each hunting trip. Imagine trying to co-ordinate a party of two thousand odd including the royal family going camping.

This is why much of the furniture from this era was built to be disassembled in order to aid transportation. French beds and armoires all disassemble beautifully. Contrary to popular belief flat-packing was not invented by Ikea.

After King Francois died, Chateau de Chambord remained unoccupied for some 80 years falling into a horrible state of decay. In 1639 Louis XIII gave it to his brother, Gaston d’Orleans who carried restoration work which was greatly needed. Gaston d’Orleans saved the castle.

Louis XIV furnished the royal apartments and added a horse stable for just 300 horses to allow him to use the castle as a hunting lodge.

In 1930 the chateau became the property of the French Government but restoration work was not begun until a few years after World War II ended in 1945.

Next time you are thinking about complaining about packing for a camping trip remember Chateau Chambord and King Francois’ seven weeks of hunting.

We run a luxury french wedding castle in the Loire Valley near Blois, for up to 36 people ideal for a fantastic destination wedding or vacation with friends and family and for visiting vineyards, historic chateaux and unwinding. The castle is also perfect for a fairytale french castle wedding, party or any event. Go ahead and spoil yourself with a castle wedding

This is one of our favourite French christmas castle Recipes. After all France is the nation that we can thank for foie gras.

If the prospect of yet another dry turkey with all its trimmings leaves you feeling a little jaded, try a French favourite and serve Roast Goose rather than the typical turkey.

You can have your golden goose and eat it at our chateau this Christmas.

Goose is Gordon Ramsay’s favourite Christmas roast. This is our favourite recipe for Roast goose. We now rent the chateau out for a weekly rental over the Christmas and New Year holidays fully-catered. Last year we received lots of compliments on our roast goose at our christmas castle.

Tips if you are doing this at home yourself:-

For those of us who take on the responsibility of preparing Christmas dinner (voluntarily or not) this can be a very stressful time of the year. But as any chef will tell you, the key to providing a successful meal is mise en place – in other words, preparation and organisation.

If you buy your goose in advance you’ll need to know how to store it. Always unwrap the bird and place it either in a refrigerator or cool larder. Place the giblets into a refrigerator. If you want to store longer than two days (for giblets) or five days
for (geese), it is best to freeze. Geese freeze very well, thawing takes around 24-30 hours. Pat dry with a dry cloth and they will roast to perfection.

The roast goose can be prepared or assembled the night before, so that all you’ll need to do is put it into the oven on Christmas morning.

Make sure your goose is left to come up to room temperature before you cook it, this gets its enzymes working and results in a juicier bird. does not run off with the Christmas Goose on Christmas morning before it gets in

Do remember to use some of the rendered fat from the goose to baste the potatoes with, as it imparts a wonderfully rich flavour to the spuds. Keep the rest of the fat to use through the winter months.

Lastly you do not have to wait for Christmas for “One Goose A Roasting” you can serve Roast Goose for a wonderful Sunday roast at any time of year.

This year let us spoil you over Christmas. Rent a christmas castle and sit back and relax and enjoy lording it up with your family over the festive season.

Ingredients:-

1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup chicken stock (organic is best)
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup chicken stock
1 goose - 4 kilos, giblets removed

Instructions:

1. Preheat the oven to 350°F. Calculate the cooking time (see tips, below). If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

2. Combine the onion, apple, and 1/4 chicken stock in a small saucepan. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

3. Combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper in a large mixing bowl. Toss 1/3 cup stock with bread crumb mixture.

4. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone.

5. Place remaining stuffing into a lightly greased casserole; cover and refrigerate.

6. Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°F, drain fat often. A goose gives off more fat during roasting than most other poultry. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat - save this for the potatoes and other vegetables. At the end of the cooking time, leave to rest for at least 30 minutes, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

7. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting.

8. Let the goose stand for 30 minutes and then serve.

Makes 6 servings.
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.

The Loire Valley in France has the largest selection of fifteenth and 16th century chateaux. With around 60 “must see” chateaux scattered on both sides of a 100-mile sweep of the Loire River, the first-time visitor can feel overwhelmed.

Details of 5 of the best-known chateaux are below.

Chateau Chenonceau

Chenonceau Chateau amazes you with its two-story, 260-foot Great Gallery spanning across the River Cher. Originally “acquired” by King Francois I, it passed to his successor, Henri II, who gave it to Diane de Poitiers his mistress. Diane expanded the castle and constructed a bridge over the river.

When Henri II died, his wife, Catherine de Medici, took revenge on her rival by forcing Diane to exchange Chateau Chenonceau for nearby Chateau Chaumont. Catherine then commissioned the construction of the bridge gallery. Unbelievably extravagant galas were hosted here until Catherine’s son, Henry III, was murdered. His wife, Louise de Savoie, placed the castle in mourning, furnishing it entirely in black and white.

History leaps out as you tour the rooms and the gardens. In world war I the Great Gallery was converted to a hospital. In WWII the castle marked the boundary between free and Nazi-occupied France and became the site of prisoner exchanges. Today the castle and grounds are maintained at their height as if they were at under Catherine de Medici.

Chateau Clos Luce

Not more than a half mile from the village centre is Chateau Le Clos Luce, a castle built and designed by Leonardo da Vinci. Under the sponsorship of Francois I’ he lived the last three years of his life here. The rooms are filled with 40 models of Leonardo’s inventions so you can marvel at his impressive mental powers and foresight five hundred years earlier.

Chateau Amboise

The narrow cobbled streets of Amboise wind at the base of the huge Chateau Amboise. Although only 25% of the original castle survives, the fortress walls with flying banners look down river and the village at its feet. It was here that King Francois I hit his head on a low arch, bringing an early end to his life.

Chateau Chambord

King Francois I was not content with just the castles at Amboise and Chenonceau. He acquired over 10,000 acres of hunting land and decided to build the world’s most incredible “hunting lodge.” Chambord was constructed over many decades by Francois and his successors, Henri II and Charles IX in the 16th century.

Fully restored now, Chambord stands as the most extravagant of all the Loire chateaux - 500 feet wide with 440 rooms and 365 fireplaces. The central grand staircase was supposedly designed by the great Italian, Leonardo da Vinci. It has double spirals which enable two parties of people to descend and climb simultaneously on foot or horseback without meeting. Chambord will reward any visit with its grandeur and extravagance.

Chateau Chaumont-sur-Loire

Built in the fifteenth century by Lord Amboise on the site of a tenth century feudal fortress, Chaumont has incredible views of the Loire Valley. It was later the home of both Diane de Poitiers and Catherine de Medici of Castle Chenonceau fame. Enjoy this castle for its furnishings, drawbridge, fortress feeling, tapestry, and incredible vistas.

Rememer whilst castle hopping to take the time to happen upon some local wine cellars, for tasting or “degustation”. Take the time to relax and soak up the atmosphere and enjoy your vacation.

We run a luxury castle in the Loire Valley, perfect for a wedding castle and for visiting vineyards, castles and relaxing with family and friends. A french wedding castle is a wonderful location for a wedding.

Go ahead and spoil yourself with a wedding chateau