Cocktail’s at Kerrouet House

As the CEOC  ( Chef Excellent Opérateur de Cocktails) at Kerrouet House, I am responsible for arranging drinks and cocktails for all thirsty hard working students on our cooking courses. 

Some drinks are obvious such as champagne when we have oysters or the pairing of wines when we have our starters, mains and desserts all of which are overseen by Poul as sommelier as well as Chef. 

Some of the cocktails we offer have been invented at Kerrouet House like the Kerrouet Royal ( sparkling wine cognac and cointreau). Another cocktail invented at Kerrouet House is Pink Deniall. This is a combination of grapefruit cordial and rosé.

Oysters and champagne 

Pink Champagne anyone?




Queen Mum’s Gin & Vermouth Martini! 



Bollinger of course! 





G&T’s Kerrouet style! 



Bouchinot - a local liquor made from apples and honey - served with white wine. 







Lillet - a French martini mixed with tonic! 




Bouvet - a red sparkling wine from Saumur a small vineyard in the Loire. 



Wine maker’s drink! Red wine and cassis! 

Negroni with aperitifs

Ker Royal - a sparkling wine with black currant liqueur 

Life is too short to drink bad wines!! 

Making Kimchi

Most people have heard of Kimchi and how healthy and delicious it is. So here is a very basic recipe: 

Ingredients:

• 1 medium-sized cabbage

• 1/4 cup sea salt

• 4 cups water

• 1 tablespoon grated ginger

• 3 cloves garlic, minced

• 2 tablespoons Korean red pepper flakes (gochugaru) and 1 chili julienned

• 2 teaspoons sugar

• 2 green onions, chopped

• 1 small carrot, julienned

Instructions:

1. Cut the cabbage lengthwise into quarters. Remove the core and chop the cabbage into bite-sized pieces.

2. Dissolve the sea salt in the water to create a brine. Submerge the cabbage pieces in the brine, making sure they are fully covered. Let them soak for about 2 hours, occasionally turning them over.

3. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.

4. In a mixing bowl, combine the grated ginger, minced garlic, red pepper flakes, sugar, chopped green onions, and julienned carrot. Mix well to create a paste.

5. Gently squeeze out any remaining water from the cabbage, then add the cabbage to the paste mixture. Wear gloves and massage the paste into the cabbage, ensuring each piece is coated.

6. Transfer the kimchi to a clean, airtight jar or container. Press it down firmly to remove any air bubbles and to help the fermentation process.

7. Leave the jar at room temperature for 1 to 2 days to begin fermentation. Afterward, store it in the refrigerator.

8. The kimchi will continue to ferment over time, developing more flavor. It’s typically ready to eat after about a week, but you can taste it along the way and decide when it’s to your liking.

I recommend a book on Kimchi with lots of recipes ´ Of Cabbages & Kimchi ´ by James Read.