Mornings Made Special at La Becterie
At La Becterie, breakfast is more than a simple meal. It’s a ritual I love. Every morning, I start preparations around 7:00 a.m., with everything ready by 7:30 except the bread, which I collect fresh from the local bakery La Fournée at 8:00 (any earlier and it might not be ready!). As part of your stay in our guest rooms, breakfast is included, and I do my best to tailor it to everyone’s preferences. I serve fresh breads and viennoiseries, homemade rice pudding, buttery brioche from time to time. Even crêpes, especially when children are around !!
A Typical Breakfast at La Becterie—Conversation Included
Breakfast typically begins around 8:15 a.m., with arrivals welcome until 9:30. It’s a relaxed, social moment where we often chat about the weather, local sights, restaurant recommendations, or current events. Unless requested otherwise, I start tidying up around 10:00. Sharing this time with guests is one of the true joys of running a B&B—and one of the reasons the typical breakfast at La Becterie is so memorable.
Homemade Delights: Jam, Yogurts… and a Secret Recipe
Almost all our jams are homemade by my parents or myself. I serve them alongside homemade yogurts, sometimes flavored. Just this morning, a guest asked for my zucchini–citrus–mint jam recipe, a summer favorite. I use oversized zucchinis (seeds and all!), combined with orange juice, lemon zest, a bouquet of mint, and a hint of ginger. I let it macerate overnight and cook slowly for over an hour. Curious? You’ll find the full recipe below the article!
RECIPE – Makes 8 to 10 Jars
- Preparation Time: 30 minutes
- Cooking Time: 70 minutes
- Maceration Time: Overnight
Ingredients:
- 3 kg of zucchini (preferably small-sized)
- 1.8 kg of granulated sugar
- 1 orange (bitter if possible)
- 1 lemon (preferably unwaxed/organic)
- 1 bunch of mint (peppermint can be used for a stronger flavor)
- 2 pinches of ground ginger
Equipment:
- A jam pan or large stockpot
- 8 to 10 jam jars (the number may vary as zucchinis release a lot of water and reduce significantly when cooked)
Instructions:
- Rinse the zucchinis under cold water, pat them dry, and dice them into small cubes. Place them in a large bowl or mixing dish.
- Wash the lemon, zest it finely, and set the zest aside.
- Juice the orange and pour the juice over the diced zucchini. Add the lemon zest.
- Add the sugar and mix well using a wooden spoon.
- Cover and let macerate at room temperature overnight.
- The next day, pour the mixture into your jam pan.
- Rinse the mint under cold water, drain it well, and tie the bunch securely with string. Add it to the pan. For extra flavor, finely chop a few mint leaves (about 1 tablespoon) and set aside for later.
- Bring the mixture to a boil over high heat. Cook for about 10 minutes, stirring regularly and skimming off any foam.
- Lower the heat and simmer gently for another hour, continuing to skim occasionally.
- Remove from heat and take out the bunch of mint.
- Stir in the chopped mint and ground ginger. Mix thoroughly.
Jarring and labeling:
- Immediately pour the hot jam into sterilized jars and seal tightly.
- Turn the jars upside down and let them cool completely for 24 hours.
- Once cooled, label the jars and store them upright in a cool, dry, dark place.