French Foodie Day

French Cook Class in Pechboutier

The day started with the arrival of two Ozzie birds in our little hamlet to join me and Chef Ian for a day of French cooking. Over freshly brewed espressos Ian announced that we would be preparing the five course meal for twelve guests in the restaurant that evening. Gulp! 
Then, with the zing of caffeine still in our veins we were off  in his Land Rover to the market in Le Bugue. With the usual buzz and bustle of the typical colouful French market Ian darted about to his regular stall holders with us in tow carrying straw baskets that were quickly filling up with freshly picked produce.
Leeks, olives, fresh garlic,aromatic tomatoes, broad beans, white and green asparagus, cauliflowers, golden potatoes, fragrant strawberries and fresh sorrel and on and on. Then skirting around the market again to find the goat cheese lady to purchase fresh baby goat cheeses. Of course there were the usual ' Bonjours' and friendly greetings as our chef was a regular at these markets. 
We were given a quick run down on the foods one might find in a French market like the dried cepes, cooked beetroots, artichokes and the masses of Foie Gras and how to cook,prepare or serve such foods. There was even a honey stall with live bees buzzing about a honey comb.
Back in the kitchen, aprons on, chopping blocks out and knives sharpened we started prepping up. We started making the chicken stock, doing it the Heston Blumenthal method by using the protein milk powder coating on the chicken pieces while roasting. Good quality stock  is 'liquid gold' in a French kitchen. 
The next three enjoyable hours slipped by so quickly as Margaret, Betty, Ian and  myself worked as a tight team creating the most exquisite flavours and dishes. 
A break outside with a lovely lunch at a long table devouring fresh goat cheese, cured salmon, cold meats, large bowls of salad, coucous and finishing with fresh strawberries done in balsamic vinegar and black pepper. All washed done with crisp white wine.
Back to the chopping boards and the heat of the kitchen for another two hours of cooking and preparing with delicious aromas drifting out and about. 
Done! No severed fingers, no burns, no frayed nerves and no yelling. I did break into my Julia Childs impersonation at one stage which one might call a serious accident but it was appreciated. Time to relax a bit and get ready for show time!
7.30pm -and dinner will be served. Bon appetit.

Le Menu
Fresh green tapenade with fresh French bread
Cauliflower volante served in expresso cups, full of intense flavour
Duck confit on creamed mustard potato with green & white asparagus and a delicious chestnut sauce with fresh baby broad beans 
Baby goat cheeses in crispy cases on lamb's lettuce with fresh cherry dressing & broken roasted walnuts
Creme brûlée and a few fresh strawberries

The dinner was a winner! Thank goodness it was only a ten metre stumble from the dining room to our apartment.