July 2009
Garou

 

   

July 2009
Nilda Fernadez

 

 

Cornadel's news August 2008

 

 

2007

There is no photo by discretion concerning the Chouchou and Loulou's visit (Alexandra Lamy and Jean Dujardin) as well as Michaël Jones, who appreciate our region.

 

Terre sauvage March 2007

 

 

	Published in Midi-Libre, August 2006 After having received twice Laurent Voulzy who appreciates a lot our Cévennes' country, it's William Sheller, came for the "fous chantants d'Alès" 's festival, who was the ferme de Cornadel' s guest this year. The whole team bended over backwards to welcome and introduce him to the food and the good wine of the Baruels' cellars. And, absolutely delighted, he savoured his stay at the gateway of the Cévennes.  I bet you that, if he has the opportunity of come back to Anduze again, he will remember the good address and will make a detour again in our country.
In Anduze, la Ferme de Cornadel reveal the  "Souths" harmony. Published in Midi-Libre Loisirs in June 2006.
	Karine Anfosso has formed a beautiful team in Cornadel, orchestrated by Fréderic Allard. Everyone serves a certain way of life under the Mediterranean sun.
A permanent travel of the flavours.
Stéphanie Cabanis, cook-lady, likes to make share her cuisine with herbs and spices accents.	Here is a magnificent firm dedicated to the south colours and flavours. We find here the whole way of life under the Mediterranean sun. The ferme de Cornadel, between Anduze and Générargues, was born with the Karine Anfosso's will. This passionate woman has known, with the passing days, how to create this greedy food, imagine the delights and the setting of it, how to fit out attractive bed and breakfasts (appreciated last summer by Laurent Voulzy) and of course, set up the beautiful Cornadel's team, with Fréderic Allard, nice director and Stéphanie Cabanis, head chef. Stéphanie in her kitchen garden. The cook-lady with an asserted personality is an endearing person explaining in detail with enthusiasm her recipes with herbs and spices accents. Before sit down to eat, you will discover the original setting of a "southside" tendance house in luxuriant plant surroundings dominated by a huge catalpa. Cornadel's board. An ideal setting to taste specialities, among which the Cornadel's board with its delicious tapas, peppers stuffed with brandade, fish carpaccio, fresh artichoke salad, beans, asparagus ...You will appreciate cuttlefish kebab cooked on the plancha and monkfish presented in suspension, risotto with courgettes and old Parmesan and true mashed potatoes with olive oil ... Not bad too, émincé of duck breast with morello cherries juice and grilled pineapples or thick piece of codfish fried with olive oil, garlic and stewed tomatoes. Pays Basque, Cévennes, Mediterranean, Italy, Orient shores, the flavours travel is permanent. Even the children had a fine time with a cod back fried with its small ravioli with butter. Never happened before. At desserts time festival go on. What would you think about a tatin with apricots roasted with rosemary ... Last suggestion : discover Baruel's wines, the wine grower Karine Anfosso's property.
Cornadel's news 2005.
Ferme de Cornadel, is a delicate cordon-bleu cook. Its breakfasts in the sun, prepared with natural and organic products, are an ode to the mediterranean flavours. We find again in the house decoration the same passion for authenticity with natural materials. Polished chesnut wooden floors, tiled floors in ancient baked clay are next to walls patinated with lime in luminous tones. Family pieces of furniture mix with travelling souvenirs and with objects mottled to create a warm atmosphere. The use of wrought iron in selective note in the bedrooms and bathrooms, coverlets in boutis and blankets in quilted cotton still underline the provençale mood of the decoration. Between breakfasts under vine arbour and pony trekkings, wine-tasting sessions and romantic walks on the top of Roquebelle hill, life at domaine de Baruel celebrates well-being and well-living, a philosophy that Karine and Michel share simply with their guests. "Article published in Art et Décoration méditerranée, April 2005"
Laurent Voulzy summer 2005. He came back ...
Our best restaurant The ferme de Cornadel in Anduze and its bed and breakfasts Installed in an ancient cellar, the restaurant  push its tables in the summertime on its terrace with jasmine scent. They serve here a country cuisine that harmonizes mediterranean and cévenol accents. And specialities to savour under kiwi trees. They have just opened new bed and breakfasts and a gîte. Each one borrows its name from a vine. They are spacious, installed in a fantastic setting of visible walls and frameworks, of open half-timberings which hardly hide bathrooms with old-style taps. Only the "Carla" room likes the exotism of rush, bamboo seats, baths with emerald colour. Its double terrace overhangs a swimming pool half-lying under the canopy of the ancient barn to protect itself  against the heats of the sun.
Our beautiful region attracts the artists of every side and it's always with pleasure that they come here to take a walk or to meat friends.    So "Démons de minuit", "Ville lumière" or "Capitaine abandonné" 's composers and others creations stayed on a weekend in the Ferme de Cornadel where all the employees and managers entertained them with a lot of pleasure.    The three Emile et Images's musicians found here conviviality and good cuisine.    They spent in the Ferme a pleasant stay with Alésiens friends come here to meet them.
Cornadel's news 2004.     On last friday, Laurent Voulzy with fourteen of his musicians and roadies and the Tryo group took up residence in la Ferme de Cornadel. The whole team received them in a "super sympa" atmosphere. They lived it up untill three o'clock in the morning. So that the day after Laurent Voulzy phoned la Ferme to ask to Karine Anfosso and her team to wait for him after the concert of Alès ' "les Fous Chantants", it means about two o'clock in the morning, and everebody stayed up and cooked late with pleasure this night to please this nice singer who appreciated the cuisine's farm and the Baruel's wine. He promised to come back for holidays with his family.