Villa 2 - A Country Farmhouse in Kerrouet

The traditional Breton stone farmhouse has three double bedrooms and one twin bedroom. 

A large kitchen and dining room are on the ground floor.

There are three double bedrooms and one twin bedroom on the first and second floor.

There are three bathrooms ( one on each floor) with shower facilities. 

There is a large outside garden with the property

Chicken salad with bacon and mushrooms

Everyone loves a delicious summer salad and this one never fails to impress. It has been a favorite of the cooking school for many years . Easy to make and will keep in the fridge for a few days. 

serves 4 - 8

3-4 roasted chicken breast

1/2 a kilo (1 pound) mushrooms

Little bit of Mayonnaise ( with Dijon mustard)

Cream fraiche

salt & pepper

lemon juice

Optional 10 slices of pancetta for the topping! 

Method

Cut the chicken breast up in dices,

slice the mushrooms and fry them

on the thicker side; 

Make a small portion of mayo ( see recipe ) optional mix it with cream fraiche and  flavour it with curry, lemon juice salt and pepper.

Mix it all together and let it rest for an hour, taste it again.

serve it on toasted bread, in a bread roll or on a salad.

and optional top it up with fried crispy pancetta bacon. 

Pickled Walnuts

In Northern European countries where the weather is rarely warm enough to ripen walnuts, a new product was born: green pickled walnuts! The skill is to know your walnuts and to pick them before they grow an internal shell. 

Once picked, using a needle you can ensure they are ready to use and then with your marigolds on, prick each walnuts several times with a fork! 

Then place the walnuts in a jar of water, changing the water every day for 14 days or until the walnuts go from green to completely black! 

Green walnuts ( a work in progress) 
Water
A blend of 1 kg powdered sugar, 1 dl water, and 1 1/2 dl vinegar per kg. of walnuts
1 dl 50% alcohol (or higher) rum or arrak
Seeds of one vanilla pod per kg. walnuts

Stab the walnuts all around and place in water for 14 days. Change the water at least once a day. Boil the walnuts until tender and black.

Per 1 kg of walnuts, use 1 kg powdered sugar, 1 dl water, and 1 1/2 dl vinegar. Place the powdered sugar, water, and vinegar in a pot and boil into a syrup. 

Place the walnuts in and cook until tender. Remove the walnuts from the syrup with a slotted spoon and place in jars. Pour the syrup over and let sit, covered, for 14 days.

Strain the syrup into a pot, boil it, add 1 dl rum or arrak and the seeds of 1 vanilla pod per kg. walnuts and pour on the nuts.

Process the jars.

A Review to purview

Leigh B

Fort Lauderdale, Florida

Epicurean Delight - 10 Stars

Review of Six day French Cooking Course in Brittany

Reviewed September 27, 2023 

There is a place where time stands still, as the aromas waft from the kitchen, laughter is heard and the sounds of dishes resonate as the cooking class is preparing for meal service. It is a scratch kitchen with all fresh ingredients from neighboring farms and local town markets, that students will learn from a Danish chef with a gentle spirit and a creative edge that modern times seem to have long since forgotten.

Poul Jensen & Niall O’Reilly have created this warm and ‘door is always open’ environment, welcoming students from all different continents and of varied ages, for a week of culinary immersion. Together, they are a symphony, having created a French cooking school that is an unparalleled experience for travelers seeking culinary adventures.

Our group of eight students gather for our first evening of introductions, libations and a glimpse of what is to come. Niall welcomed our group with a huge smile, deliriously funny anecdotes and aperitifs while Poul set our goals for the coming week, outlining the food and recipes that we will be preparing for our collective learning of French cuisine. 
For our first meal, Poul served us a piping hot butternut soup drizzled with basil oil, an incredibly tasting pork tenderloin gently smoked with a turf peat accompanied with Pommes Dauphinoise and Sauce Morels . The dessert, homemade ice cream with an almond cake. The outcome is simply mouthwatering and delish. All meals are paired with white and red wines in abundance. Friendships are made.

Throughout the week we learned how to butcher and prepare different cuts of meat, poultry and seafood. . . Roast saddle of Lamb, Stuffed Chicken leg, Duck breast and master the art of Lobster Therimdor and Beef Wellington. We created homemade vegetarian Ravioli, Scallops carpaccio, Artichoke in citrus sauce, Mussels in Blue Cheese which delight our palates. Too many soups, sauces, salads to list individually and a plethora of desserts including homemade ice creams and sorbets, tiramisu, a clafoutis of fresh fruit just to name a few. All created and taught by Poul with accompanying recipes and techniques employed by some of the best culinary masters in French cuisine. Poul knows his art, cooking, and happily shared his extensive knowledge while keeping total strangers, now friends, on track to prepare four course meals for lunch and dinner daily. We are all engaged, happy and quite full.

This will not be a once in a lifetime experience for me. I will return yearly, as most students do, to this magical hamlet called Kerrouet, in the heart of Brittany, France to see my new dear friends, Poul & Niall.

Kombucha

Kombucha in various forms and under different cultures and languages has been around for over a thousand years. It is now making an impact in the West owing to health benefits and as an alternative drink to alcohol. 

It is easy to make at home,  always different, allows great flexibility in taste and flavour and relatively cheap too compared to purchased options.

Ingredients to make 1.5 litres

1 SCOBY

10g loose black or green tea

80g sugar

1 litre of non chlorinated water

1 jar 1.5 litres

Method

In a saucepan, bring the water and sugar to a boil. Remove from the heat and let the tea steep for 15 minutes.

Pour the mixture into a glass jar, straining if necessary. Leave to cool and add (if you wish) a little Kombucha from your previous preparation for faster fermentation.

Add the SCOBY, clear side up, and cover with a loose lid or compress. Leave to ferment at room temperature for 6 to 10 days.

Once fermentation is complete, collect the SCOBY and strain the liquid with a strainer. Pour everything into an airtight 1 liter bottle and add pieces of fruit for more taste and sparkle.Leave to ferment at room temperature for an additional 24 hours, then store in the refrigerator before enjoying your Kombucha chilled!

Recommended reading:

This is a very informative and enjoyable book on all things relating to Kombucha and kimchi:

Le Petit Maison

There is nothing small with this pretty gîte which our students love. It has two bedrooms, two bathrooms a nice kitchen and a comfortable living room. It is only two minutes walk from the school. 

World’s best food markets

Our local food market , Marché des Lices, Rennes, has made it on to one of the best food market venues in the world! 

The FT article is summarized in the link below: 

MARCHÉ DES LICES

“Described by the preeminent Breton chef Olivier Roellinger as “the best larder in Brittany”, the second-largest food market in France (below) was founded in 1622. Some 300 stalls sell everything from seafood landed only hours earlier to Roscoff onions, big snowy cauliflowers, dozens of apple varieties, honey and other foods that comprise what Roellinger describes as “the Celtic diet”. Treat yourself to a grilled pork sausage rolled up in a hot buckwheat galette, the city’s favourite market snack, to fortify yourself before shopping”

https://digitaleditionapp.ft.com/i9DX?pid=af_app_invites&deep_link_value=open?article_id%3D281724095120934

Kerrouet Lodge

One of the nearest traditional stone houses to the school is Kerrouet Lodge. It has a large kitchen, lounge/diner with two bedrooms and one bathroom. It has private parking, washing machine, wifi and a large garden. 

Here are some photos: 

Pickled Green Tomatoes

Lots of  folk have a deluge of green tomatoes this time of year. One way to use them up is to pickle them. This is a classic Danish recipe which is always a winner! 

Ingredients 

1 kg. Green tomatoes, washed.

5oo ml clear vinegar

300 ml water

600 gram white sugar

1 vanilla pod

Method

Cut the big tomatoes in half or quarters and pinch a hole in the small ones with a fork.

Put the tomatoes in a preserve glass which has been sterilised.

Flake the vanilla and put it in a pot with the water, sugar and vanilla, and boil it up.

Pour the hot liquid over the tomatoes.

Put the lid on the glasses and let it rest for a week in a cool place before tasting them. 

They will last all winter unopened but once opened keep refrigerated. Delicious with cold meats and sandwiches.

Ratatouille

Kerrouet House

This is a lovely healthy warming dish from Provence. Makes a pot for up to 4-6 servings.

Ingredients

1  aubergine cut in 12 mm slices 

1 courgette cut in small dices

1 yellow, red and green peppers in small dices

250 gram onion chopped

500 gram tomatoes without skin and seeds

3 cloves of garlic

Olive oil

Sugar

2 tablespoon chopped parsley

Thyme

Basil

Method

1 Sprinkle the aubergine slices with salt and leave them for 30 minutes, dry them

   from water and cut them in smaller pieces, and fry them in olive oil, when they

   golden, take them out of the oil and let them dry of on a sheet of kitchen role

2 Add a bit more oil and fry the courgettes, when they are roasted, take them out

  of the pan and let them dry as well.

3 Do the same thing with first the peppers, and then later with the onions, onions  should just be glazed not brown.

4 Add the tomato, garlic, sugar, parsley and thyme and let it simmer for 5 minutes            

  add the aubergine and courgette and let it simmer for another 5 minutes.

  Add the basil and let it rest in the fridge for next day.

Next day just heat up what you need and serve.

Kerrouet Passion Cocktail

We recently visited the Shard in London and enjoyed one of their cocktails “Bubble High Tea”. It was the inspiration behind my latest cocktail which is simply called Kerrouet Passion. 

Ingredients 

1 shot (50ml) of gin.

1 shot (50ml) of Cointreau.

1 shot (50ml) of passion sirop

1 shot (50ml) of lemon cello

1 shot ( 50ml) of peach syrup or grapefruit syrup.

50ml of freshly squeezed lemon/lime juice.

500ml sparkling water

1 large tablespoon of popping boba passion bubbles. 

1 orange slice.

1 tablespoon of crushed ice.

Method

Using a large Bourgogne glass, add all the above ingredients. Mix well and serve immediately with a straw. 

Sage Tempura

There is nothing like a crispy sage tempura which makes a delightful accompaniment to aperitifs or just a simple snack. 

Easy to make especially if you have an oversized sage plant by your front door! 

Ingredients

15 sage leaves ( washed and gently dried)

100g tempura flour ( wheat/corn flour)

150ml cold sparkling water 

Salt/pepper to taste

500ml of vegetable oil

Method

Wash and dry the leaves. 

In a pan heat the oil in a deep pan to 180 degrees.

Add the sparkling water slowly to the flour and gently whisk until you have a creamy consistency. Add seasoning to taste.

Have a plate with a paper towel ready to absorb the cooked tempura.

Once the oil has reached the right temperature, dip each sage leaf into the hot oil. One minute each side until golden then turn using tweezers. When both sides are crispy remove from the oil and place on the kitchen towel to absorb excess oil. Serve warm. 

Roast Pork Filet

serves 2-4

ingredients

1.5 kg- 3.3 Lb of pork filet

Marinade ;

1/4 cup of olive oil

Salt and pepper

Spices, which can be herbs de Provence, rosemary, smoked paprika, ect.

Method

Clean the filet of the silver skins as they are tough; put the cleaned filet in the marinade and put it in the fridge for a couple of hours, - can be done in the morning and ready for the evening.

barbecue :

Preferably a charcoal one as it gives the meat the smoky flavour. Make sure that there are no direct flames.

Put the marinated filet on the grill and slowly roast it for 10 minutes, turn it around so it has a nice brown colour and then let it rest for 5 - 10 minutes. The filet should be medium well cooked and slightly pink inside. 

Making Crème Fraîche

We use a lot of Crème Fraiche in our recipes ( often mixing it with cream to make a thinner sauce!). It is expensive to buy in the USA and France so it can be worthwhile simply to make your own. It’s a very simple process but you will need to start the process the day before you need it!!

Ingredients 

1and a half cups fresh cream

Half cup of buttermilk 

Method

In a large glass jar with a lid, add the cream and buttermilk together. Mix thoroughly. Leave in room temperature overnight or at least 12 hours. It will thicken overnight and now you have crème fraîche. Keep in the fridge. 

If you can’t get buttermilk you can substitute fresh yogurt but it will be thinner than when you use buttermilk. 

Brussel Sprout salad

Salad of Brussel sprout and apple or raspberries. 

A great salad served with a slice of foie gras, Parma ham or smoked slices of duck breast. or salmon fish cakes or frikadelle

for 6 people

250 gram / pound of Brussels sprout 1 big tart apple ( Granny Smith)

1 medium finely chopped onion

optional : walnuts and kale can be added

Clean the Brussels sprouts and either finely chop them with a knife, mandolin or a food processor. chop the apple very fine as well into matchsticks, mix it in a large bowl with the red onion.

Dressing

2 tablespoon of red wine vinegar 1 tablespoon of dijon mustard

1 small spoon of honey

1 clove of garlic , finely chopped 100ml 1/2 cup olive oil

salt and pepper olive oil

Add vinegar, honey, mustard, salt & pepper together , and then add slowly the olive oil so the dressing emulsify

Pour the dressing over the salad and mix it well, refrigerate for 30 minutes before serving.

French 75 Cocktail

We introduced a new cocktail to our repertoire recently. It is so simple to make and absolutely delicious. I am sure you will love it!

Ingredients for 4 servings

30ml Tanqueray Gin

10ml sugar syrup 

20ml fresh lemon juice 

Lemon zest for dressing

Champagne 

Method

In a cocktail shaker with ice add the lemon juice syrup and gin and mix thoroughly. Once mixed add a little of the mixture to 4 champagne flutes. Slowly add champagne. Decorate with lemon zest and serve. 

Red Pepper, Carrot and Chilli Soup

This festive soup is ideal for lunch. It is warm and very nourishing. 

Ingredients for 2 litres ( serves 6)

4 X red peppers

4 X carrots

I X onion

1 X garlic

1 x chili 

1 x salsify 

1 x potato

2  litres of home made chicken stock 

Salt & Pepper to taste

In a saucepan bring the stock to the boil. Cut all the vegetables into small pieces and add to the stock starting with the potato ,onion, salsify and carrot and then garlic and chilli. Boil gently until tender (5-8 minutes). Let it cool. Blend the soup in a blender and reheat. Add salt and pepper to taste. Serve hot with warm garlic bread. 

Frederic Eckhard , Spokesperson for Kofi Annan, former UN Secretary General, has lunch at Kerrouet House!

 Second birthday party by Frederick Eckhard

23 August 2023

When our friends Poul and Niall heard that I had turned 80 in April, they invited me to lunch for a second celebration. They run the French Dining School in the tiny village of Kerrouet in Brittany. They renovated a centuries-old house in the village which serves as a home and a school.

Poul, left, and Niall.

A special treat for us would be seeing our old friend Chris. Our last time together was pre-Covid. He has a secondary home in the area and introduced us to Poul and Niall. Chris is a beekeeper, among other things.

There were currently three students in residence, two of whom were cousins, Meghana, a recently certified medical doctor with a special interest in nutrition, a graduate of the University of Chicago, and Emily, who just took a degree in economics in Dallas.

Meghana, left, and Emily.

The third student was Hillary, a judge from Sydney, Australia. Her husband was playing golf in Ireland for two weeks, so she took a detour to Brittany. She was busy in the kitchen.

It was a lovely day. Kathryn brought a treat for Scooby-Doo, a dog that Poul and Niall found abandoned in the woods several years ago. A red rubber ball. She became very popular with him.

We started with appetizers, served with champagne. This one was lump fish caviar with homemade mayonnaise and chives.

Meanwhile, Emily and Meghana joined Hillary in the kitchen. Emily was working on the first course, mussels in saffron soup.

While Meghana worked on the main course, warm smoked salmon.

The table was set on the terrace.

Niall sat at one end. He is the CEO of the Dining School—Chief Entertainment Officer.

First came the mussels and saffron soup.

Yumm.

Then came the delicious salmon.

Chris and Hillary enjoyed it.

There was the ritual assortment of cheeses.

And a strawberry tart for dessert.

We all enjoyed it immensely.

For you ambitious cooks, here are the recipes.

Frederick now runs a very worthy charity which helps educate women in Burkina Faso, one of the poorest countries in the world. French Dining School are very happy to support this charity and you can too! Here is a link: www.bwefund.com