Mari Bickmore Design | Having a Blast In Interior Design and Staging

Menu

dijon

Chateau Sainte Sabine 1024 768 Mari Bickmore

Chateau Sainte Sabine

Experiencing French Elegance: My Stay at Chateau Sainte Sabine

My travel experiences have taken me to many corners of the globe, but my recent stay at the Chateau Sainte Sabine in France stands out for its unique blend of history, elegance, and natural beauty. This hotel, nestled in the Burgundy countryside, provided a magical retreat that was much more than just a place to rest my head at night.

Setting Foot in a Historical Marvel
As I made my first steps into the Chateau Sainte Sabine, I was immediately struck by its majestic grandeur. The castle, a testament to centuries past dating back to the 16th century, was as awe-inspiring as one could imagine. Its careful restoration has managed to strike a delicate balance, offering modern conveniences while maintaining the castle’s original charm and historical authenticity. The castle exudes an enchanting fairytale-like ambiance that is palpable the moment you step foot inside.

This feeling is further heightened by the stunning grounds that encircle the castle. An immaculate lake reflects the beauty of the chateau, creating a tranquil, serene atmosphere. The grounds are home to a herd of deer, providing a rare sight and creating an experience that is both surreal and soothing.

As I moved through the castle, I could almost feel the stories of the past coming to life, providing an intimate glimpse into the people and events that this castle has witnessed, a journey through time.

A Warm Welcome into French Hospitality
Upon setting foot inside the Chateau Sainte Sabine, I was instantly greeted by the friendly and approachable staff. I had been on the road for about six weeks at this point and it was so welcome to be welcomed. The team at the Chateau Sainte Sabine were helpful and welcoming, with a commitment to offering the utmost comfort to their guests. From the moment I checked in, their attention to detail and commitment to exceptional service was clearly evident. They extended their support and guidance in various ways, including providing recommendations for local sights worth exploring or the best dining options nearby, one of which was Le Lassey, which is onsite and is a Michelin-mentioned restaurant.

A Luxurious Retreat in the Rooms
Each room at Chateau Sainte Sabine is an expression of timeless elegance with an unmistakably French touch. They epitomize luxury and comfort, blending the castle’s historic charm with modern amenities seamlessly. Each room has a distinct design, making it feel like a bespoke living space rather than just a hotel room. These spaces beautifully merged the castle’s grandeur with luxurious comfort, offering a tranquil haven after a day filled with exploration and discovery. Our room had stunning views that stretched out into the horizon, offering a panoramic display of the stunning Burgundy countryside. For me the rooms at Chateau Sainte Sabine were more than just a place to unwind. They were an extension of the castle’s historical charm, offering guests the opportunity to live, if only for a short while, within the pages of a rich, fascinating past.

Exploring The Surrounding Serenity
Staying at the Chateau Sainte Sabine isn’t just about relishing in the luxuries within the castle, it’s about embracing the serenity of the natural beauty that surrounds it. Although the chateau is conveniently close to historic places like Dijon, Beaune, Chateauneuf, and the lovely Pouilly-en-Auxois, the castle grounds were truly a charmer. Taking a leisurely stroll around the pristine lake and sitting in the lawn chairs that dotted the perimeter, watching the deer grazing peacefully, and soaking in the tranquility of the unspoiled landscape created a magical ambiance. You are also in Burgundy, so there are many vineyards around to set up a tasting.

A Gastronomic Journey Through French Cuisine
The culinary experience at Chateau Sainte Sabine’s Le Lassey restaurant was a true celebration of French gastronomy. The menu was focused on local specialties, showcasing the rich flavors and culinary techniques that the region is known for. The ingredients were fresh, many sourced directly from the bountiful Burgundy countryside. The restaurant also offered a superb selection of wines from local vineyards. We’re not drinkers but I noticed that the staff was suggesting pairings to complement the dishes.

Unwinding
One of the highlights was the heated pool. I enjoyed lounging poolside, with the historic castle as my backdrop. I hope to visit in the summer and take advantage of cooling off after a long day of…maybe doing nothing. But I’m a wimp and October was not the month for me to enjoy the pool, even if it was heated. There is a lovely changing/bathroom area by the pool and a kitchen area stocked with beverages, at a cost of course, but so handy to have right there without having to walk back up to the chateau if you feel the need. I could probably do that for days.

Reflecting on a Memorable Stay
As I prepared to bid farewell to the Chateau Sainte Sabine, I was more than a little sad to be saying farewell. This hotel was not just another stop on my travels, but a dive into the timeless elegance that epitomizes French charm. If only I’d had a 1700’s ballgown, the castle stay would have been complete. The Chateau caters to a wide spectrum of guests; whether you’re passionate about history, a gastronome, or simply in search of a unique and enchanting escape, and whether you alone or traveling with friends, the Chateau Sainte Sabine possesses an allure that is sure to captivate you, much like it did me. I would definitely come back for a stay. We were there in the fall, but I would love to see it when the flowers are in bloom and it’s warm enough to dive into the pool! Maybe they’ll invite me back!

Milano Chicken 1024 768 Mari Bickmore

Milano Chicken

crunchy chicken 2

So Thanksgiving is over and my children and grandchildren have left the premises.  It is soooo quiet, but it is clean.  I could do without the clean to have my granddaughters back!  They did wear us out.  I had forgotten just how much energy the little ones have.  We had to take them in shifts.  I think my husband only lasted about five minutes at a time.  They wanted to play hide-and-seek constantly, sometimes stopping for a Lego break.  Most of the activities in the area for their age were closed for the season.  That was a bad surprise.akina haruka pancakesI will forever complain that they live too far away…but it does give me a place to go when the winter here is too much to bear!  Plus, I can’t complain too much as we will see them soon.  Hoping for warm, sunny weather for Christmastime.

We are finally done with the leftovers.  I was looking for something that wasn’t too heavy and, while it isn’t a salad with lemon juice or steamed veggies, it certainly seemed to fit the bill.  I am going to call it healthy.  It may not meet Cooking Lite criteria, but, hey, there are veggies on top!  I do love a light crunch, so this will remain a staple in my recipe book.  Crunch, along with a nice light sauce and that tart mustard on the side.  If you don’t like mustard, you could definitely leave that off.  I hope you love this dish.  Let me know if you do!

Milano Chicken

Serves 4

6 small to medium carrots, peeled and cut into 1″ pieces.  You could use real baby carrots which would make a lovely presentation (not the fake one’s they form – oh, I guess you could if you really wanted).

1 T white wine vinegar

4 eggs

1 small bunch tarragon, leaves picked

½ cup Dijon mustard

2  large boneless chicken breasts (I haven’t tried it, but I am sure you could substitute turkey or veal for the chicken)

1 cup blanched sliced almonds

1-1/2 cups Rice Krispies (or gluten-free Rice Krispies)

1/2 cup flour (or rice flour or gluten-free flour)

2 T olive oil, plus more for frying

4 T butter, plus more for frying

4 oz. cremini mushrooms, trimmed and halved

½ cup scallions, trimmed, white stems cut into 1″ pieces, and greens thinly sliced

¼ cup dry white wine

2 T capers

Juice of 1 lemon or about 3 Tbsp reconstituted lemon juice.

Salt and freshly ground white pepper

1.  Place the Dijon into a small bowl.  Chop half the tarragon leaves, around 3 Tbsp, and add to the mustard and set aside.

2.  In a medium saucepan bring salted water to a boil, add carrots and simmer until tender, about 3 minutes. Remove the carrots and reserve in a bowl.

3.  Return the water to a boil, add vinegar and place 2 whole eggs in their shell into the pan. Simmer for 8-9 minutes, then drain and peel the eggs under cold running water. Slice into quarters lengthwise.

4.  Cut the chicken breasts in half lengthwise. Place each piece between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound them until they are 1/8 to 1/4-inch thick. Season both sides with salt and pepper.

5.  Crack the remaining 2 eggs into a small bowl, and beat until smooth.

6.  In a food processor, chop the almonds into a fine meal (do not overchop, or they will clump).  My food processor was broken, so I used a pie roller and crushed them (same with the Rice Krispies)  Add the Rice Krispies, and pulse a few times until the mixture resembles coarse bread crumbs.

7.  Place the flour, beaten eggs, and almond/Rice Krispie mixture  into separate shallow dishes, and season each with salt and pepper.  Working with one piece at a time, dredge the chicken in the flour.  Then dredge it in the egg, and  then dredge in the almond mixture, pressing slgihtly to make sure it sticks to the chicken.

8.  Heat a thin layer of olive oil in a large nonstick sauté pan over medium-high heat, and add two to three pieces of chicken in a single layer. Cook for 3 minutes, or until golden-brown. Turn the chicken over, add 1 T butter, and continue cooking for another 3 minutes, basting the chicken with the butter in the pan. Repeat with the remaining chicken pieces, adding more oil and butter as needed.  Drain off any darkened fat between batches.  Place the chicken on a paper-towel-lined platter and keep warm.

9.  In a medium sauté pan, heat 2 T olive oil over high heat, then add the mushrooms and scallion whites. Sprinkle with salt and pepper, and sauté until browned, about 2 minutes. Add the wine, and reduce until almost dry. Reduce the heat to medium, add 3 T butter, and heat until it browns. Add the reserved carrots, the capers, and lemon juice, and swirl to combine.

On your plate, place one piece of chicken and top with some sautéed mushrooms, carrots, and scallion whites. Spoon the pan sauce over and around the chicken. Garnish with two quarters of boiled egg, a few tarragon leaves, and some sliced scallion greens. Serve with the tarragon mustard.

crunchy chicken