Wednesday, 20 September 2017
Saturday, 16 September 2017
Wednesday, 13 September 2017
Tuesday, 5 September 2017
After this embarrassingly long lapse of time, I am writing to you to say thank you so much for the wonderful time we spent with you at Kerrouet House. We were with you from April 30 until May 7th when you generously drove Rod and I to catch our flight out of Rennes. Our time at Kerrouet was the highlight of our travels earlier this year and upon consideration, of our travels over many years.
From the moment you met us at Lamballe railway station Poul until our last day when you drove us all the way to Rennes, we felt so warmly welcomed by you. It seemed nothing was too much trouble for you. The experience and fun at the cooking school was superb. We enjoyed every minute of the immersion in French (well, really French with a firm Bretagne influence!) cuisine. Your tuition has given us so much more confidence in our endeavours in our own kitchen.
The home across the road that you arranged for our accommodation was superb. Thank you! We were so comfortable. We would have shared it willingly with the American and Canadian girls but it was pretty special on our own!
Thank you also for returning our eBikes to Saint Gilles – we really thought that was above and beyond the job description! We hope you have recommended the bikes to ongoing participants as we thought they were absolutely great and a wonderful (though sadly ineffectual) way of burning off all those cream and butter-laden meals we enjoyed with you. Footnote – Jane is very keen, but Rod is less so, to purchase eBikes for ourselves; watch this space!
We remember many moments but one special one was the evening at Kerrouet after everyone but us had departed…. you both must have been so exhausted after a rigorous week but nonetheless you invited us to share a glass of wine and some cheese with you. We watched Rick Stein’s TV program where he explored the back streets of Palermo – he was very enthusiastic about the local cuisine. We arrived at Palermo about two weeks afterwards. We did not have much free time to explore. While we were there a local Mafioso was assassinated as he pedalled his white bicycle through the streets when a scooter drew up alongside…. we decided we’d take Rick’s word for how good the food was!
I realise all your happy participants say when departing “if you ever come to (insert name of country) please make sure you come to see us” …. but please do so if you are heading to the Antipodes anytime in the future. We would love to see you! We could make you BBQ sausages, some prawns and a salad and you would not need to cook!!!
Wishing you all the best in the future, and may you continue to make your cooking course participants feel as relaxed and fulfilled as you made us feel.
Warmest wishes and big hugs to you both and to young Scooby/Beau.
Monday, 4 September 2017
Sunday, 3 September 2017
Oxtail for sale
Oxtail roasted then slow cooked with various vegetables that same day:
It was a beautiful Saturday morning and the locals were out in force greeting each other and doing what real communities do - catching up on news and enjoying the opportunity to grab a bargain and fill their baskets with wonderful produce.
A faddish for radish?
The girolles (chanterelle mushrooms) were outstanding and a must have for our kitchen.
The opportunity to taste the product before buying is such a great treat for the chef.
Olives - a few a day is the healthy way!:
Garlic including those smoked ones I love!
Artichokes - the flower of Brittany - I have a lovely recipe for those!
Lobster Mobster! The Amorican ones are much tastier than the American ones!!
Bon Prawn at Dawn by noon all gone!!
Sausages are made from almost everything including ducks!
No shortage of bread and plenty of cake too!
A decree by King Henry IV of France that every family should eat chicken on Sunday
The cheese producer was so dedicated to his art that he invited us to visit his farm just outside Rennes. His cheeses were delicious!
It would not be France if there were no snails at the market!
Various butchers with their families proudly prepare and present their wares with such enthusiasm and devotion it is hard not to be drawn into their embrace.
A little music at lunchtime always helps the aperitif. These troubadours were just fantastic!
Ulrik preparing his fresh figs with pancetta, gorgonzolla and cremé fraiche before going into the oven to be baked and served as our started tonight!
Ulriks marriage of figario recipe is delightful!!