Pssssst ! The April 2016 TripUsaFrance Newsletter has arrived !

This Month TripUsaFrance welcomes you to St Guilhem le Désert

Population : 265 (2009) 

Name of the Population : Les Saute Rocs 

Historical sites : The Abbey of Gellone, The Devil's bridge 
Traditions : On the way to Compostela

One of the most beautiful villages in France

Saint Guilhem le Désert is a southern France medieval village that has preserved it's original style, almost as if forgotten by time. This once important religious site contains stone buildings surrounded by steep cliffs and sprawling vegetation. Walking through the narrow streets in this picturesque village and visiting the awe-inspiring Abbey is an unforgettable experience. This spiritual step on the famed pilgrimage path to Santiago de Compostela is registered as a French Historical Monument and offers to you a haven of peace.

Built around the Abbey of Gellone, it constitutes a rare, harmonious site in the Languedoc region.

Classified as a UNESCO World Heritage site

The Abbey of Gellone gets its name from the famous Knight Guilhem who was Charlemagne’s cousin. Guilhem spent his final days at the Abbey and endowed upon it a piece of the True Cross, which gave this Abbey it's significant religious importance as a pilgrimage stop on the Way to Compostela. The site is classified as a UNESCO World heritage site for the Abbey and the historic buildings which make up the town as well as le Pont du Diable (the devil’s Bridge) nearby, which is one of the oldest medieval bridges in France.


Join us to visit this unique place in the world along our tour!

How to cook “le Gratin Dauphinois”
Scalloped potatoes with cream

Cook this delicious typical french dish to accompany your meat!

6 servings

- 1 to 2 lbs of starchy potatoes (Russet or Yukon Golds)
- 17 oz heavy cream
- 17 oz of whole milk
- 1 garlic clove
- 3 stalks of tarragon
- Nutmeg
- Salt and pepper


Preheat the oven on 300 F
Wash, dry, thin out and chop tarragon.
Peel the potatoes, wash them and cut them into slices. Keep them in cold water.
Cut the garlic clove in half and rub on the inside of baking dish.
Make a layer of potatoes in the bottom of the dish. Cover it with a layer of cream. Add salt, pepper and nutmeg.
Repeat making these layers until you have used all the potatoes.
Pour the milk over and sprinkle with tarragon.
Bake for 1.5 hours.
Serve right out of the oven to accompany red meat.


Bon appétit !

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Audrey Tautou, French actress for the movie Coco avant Chanel. 

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