The most famous dish from Gascony is without doubt is cassoulet given its name from the dish that it is cooked & served in, Cassol d’Issel an earthenware pot from the town of Issel near Castlenaudary. Everywhere you go in this region of France seems to have its own variance on the recipe for Cassoulet,…
Tag: Rosa
Cruising this week
Some great cruising the canal lateral this week on the Rosa
Colder weather
Now that the weather is turning a little colder we start to introduce warming soups to the menu, a couple of additions to the menu in the last week. A veloute of Cauliflower with florets of violet cauliflower, orange cauliflower, Romanesque & micro corriander. A veloute of Jerusalem artichoke ( sun choke ) with pulled…
Mushroom season
Mushroom season is well underway here in Aquataine, stunningly beautiful fresh mushrooms. Yellow Chanterelles, Trompette Noir & Girolles. King of the fungi, the mighty Cep mushroom ( Boletus edulis ), so lucky to be working with such great ingredients. One of the tricks to cooking really fresh Ceps is to remove the spongy part underneath…
Confit de Canard
Duck confit is probably the most famous dish from Gascony, it is a duck leg that is salted & then cooked in duck fat. Confit is a centuries old process of preserving meat in its own fat, the only way then to preserve meats, before the refrigerator & freezer. In Gascony the confit is made…
Maigret du Canard
Dinner entree of Maigret du Canard, fondant de pomme de terre, Fenouil, Nectarines, Dill, Sauce Bigarade. Bigarade in English means bitter Orange, the sauce begins with a caramel to which you add the juice of orange, lemon! lime & star anise, when this has become syrupy you add the zest. This then add.ed to to…
Pistachio, lime & basil crusted cod
Last nights entree of pistachio, lime & basil crusted Cod with Palourde, fevs, peas & courgettes.
bargechef 