About this site

Piers and Lin du Pré are the owners of the Fleming 55 Play d'eau, based in Beaucette Marina, Guernsey in the Channel Islands at N49° 30’.197 W002° 30’.350.

This site will chart our ongoing adventures.

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Recent Posts

Pea Soup

The peas, parsley and stock just a-bubbling in the pan

When visiting France, we always look forward to our first can of Petit Pois. Only recently, did we realise the one we really liked had lettuce with it. Lettuce? Well, that sowed the seed for this recipe …

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Stuffed Eggs – delectable and luscious

Ready to be served

This is the most glorious recipe for a food that simply doesn’t last long on the plate. Simple to make, luscious to eat, and very, very moorish. Beware the smash and grab raids…. …

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Gazpacho to cool those hot, hot days

Gazpacho, dressed with diced cucumber and shreds of basil

This Gazpacho is just perfect for a hot day when ‘cool’ is needed. It’s so refreshing, so ‘clean’. Making it in these quantities means you’ll have a good number of servings. Any left over can be kept in the fridge for use during a heat-wave, or frozen whilst you wait for the next heat-wave …

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Celeriac soup

Chives, truffle oil and the 'dollop' of crème fraiche just make this soup

What a delicious soup this is. Whether you love or dislike celeriac or even know what it is (!) you will like this soup. Again, the recipe for Play d’eau’s celeriac soup has been developed over the last few years, ensuring it’s kept simple whilst maximising on flavour …

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Squash and Ginger soup

Squash and Ginger soup ready to be devoured

The clue to this beautiful soup lies in its simplicity and flavour maximising. Although the amount of ginger may sound excessive, I assure …

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‘Best of Breed’ Cooking Ingredients

Cornish sea salt. Until we tried this we hadn't tasted real salt.

This post is to list the ingredients we’ve found to be best of breed and as time allows, we’ll be adding more. Our first ‘salt revelation’ came when we were shown that weight for weight, you have considerably more salt by quantity if you use an unprocessed sea salt rather than a free running, chemically enhanced table salt …

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