Today’s posting features three different topics that I hope will be of interest to foodies (and you know who you are). They are: the opportunity to acquire the best restaurant in Daglan; a couple of beautiful dishes at a much-loved restaurant; and a visit to a new place devoted to wine, cheese and charcuterie. Let us begin.
Opportunity for a chef with ambition. The restaurant Le Petit Paris, in the heart of Daglan, has a fine reputation, and Jan and I have known the owners (and enjoyed the food) since we bought our home here in 2004 — a full 16 years ago. Now the chef and his wife are preparing to retire, and are hoping to sell the restaurant itself and also its attached properties, which include a beautifully restored gîte with a lovely garden. Asking price: 890,000 euros.
Have a look for yourself, by going to immobilier.lefigaro.fr, and searching for properties in Daglan with an asking price of a maximum 900,000 euros. Le Petit Paris should be at the top of the list. And if this isn’t the opportunity for you, perhaps you know a chef with ambition who’d like to take on the challenge of maintaining, or even bettering, the restaurant’s well-deserved reputation. The residents of Daglan will thank you.
Two fine dishes. Last week, Jan and I enjoyed lunch again at the Restaurant O Moulin, a 25-minute drive from Daglan in the village of Carsac. (I last wrote about the restaurant and its creative food on August 20.) And here are two of my dishes that I thought were worthy of being shown off.
First comes the Baluchon d’oeuf poché façon carbonara — that is, a little “bundle” of a poached egg, gently encased in a whipped-cheese casing, and served in a pool of the kind of creamy sauce you would enjoy with spaghetti carbonara, all served warm. To use a technical food term, it was “Yummy.” And here’s my serving:
My main course was a Pavé de saumon au Tandoori, risotto de Frégola sarde, sauce crevette — in other words, a rectangle of salmon with Indian spices, sitting atop a bed of Sardinian frégola (those little balls of Italian pasta made from semolina), with a shrimp sauce. It was particularly luscious, and here it is:
For lovers of cheese and wine. A new discovery for us, located in the village of Belvès (roughly half an hour from Daglan), is a café known as Planches & Plonk. (In case you’re not sure, planche is French for a board, and plonk is the slang term for wine, usually a cheap wine. What the owners mean is that they will serve you a selection of cheese and charcuterie on wooden boards or trays, with a wide selection of wines, that in fact are quite good.) Credit for the discovery must go to our friend Chris in Daglan, who raved about the place.
Planches & Plonk is located on an easy-to-find street that descends from the village’s main square, and is lined with a variety of shops, cafés and restaurants. Jan and I hadn’t been in Belvès for quite a while, and we were impressed to see how “Parisian” the street now looks. Here it is:
Inside, at the back, is a tidy room where the stocks are kept, and where the trays of goodies are assembled. Here it is:
The owners are two English chaps, Graham (on the left) and Damon (with the beard, at the right), who really know their way around the hospitality business, and wine and cheese in particular. Here they are:
Jan and I sat outside the café with good friends Joanne and Chris, and were were served by a friendly, chatty Graham. Here’s our planche of various breads, all good:
Since there were four of us, we chose the large selection of cheeses and charcuterie, and were all pleased with our serving. Here’s what we were offered:
Graham and Damon have a lot to offer — including a place to stay, as well as a variety of culinary tours and courses. This is worth exploring.