Cooking with Chef Fabrice — Part 2

Yesterday I introduced you to the one-day culinary course that we — wife Jan, daughter Anne, son Michael, his partner Vanessa, and I — took with Chef Fabrice Lemonnier, right here in Daglan.

We had an ambitious lunch menu, and a lot to prepare. As I also explained, part of the time was spent in watching the chef at work, and the rest of the time was spent in hands-on cooking. It was great fun, as you’ll see from the pleased grin on Vanessa’s face:

Making ravioli

Hand-made by Vanessa: a mushroom-stuffed ravioli.

As 1:30 approached, it was time to serve. Here is Chef Fabrice with the soup bowls, ready for our melon gazpacho:

Soup's on

Soup bowls, all ready to be served.

The table was beautifully set for the seven of us (Chef Fabrice’s wife Sam was joining us for lunch):


All set for a lovely -- and long -- lunch.

And now for a look at a few of the finished dishes. First, the chilled melon gazpacho, topped with a melon ball and a chiffonade of black ham:


A lovely way to start off lunch.

For the main course, we had an assiette de poulet: roast breast of chicken that we’d stuffed with a mix of meats and mushrooms, and a confit of chicken leg — that is, cooked in melted fat. This was served with a mash of roast sweet potatoes, and tiny stuffed tomatoes. It was as good as it looks:

Chicken dish

The main event: Chicken cooked two ways.

Of course this wouldn’t be a true Périgordian meal without some very specific local ingredients — including cabecou (the soft local goat cheese) and walnuts. They were served as a salad with a honey dressing, and a red onion marmalade (made fresh that morning):

Salad with cheese

Our cheese course, served as a salad.

We finished off with the gluten-free chocolate fondant served with a poached pear, and then home-made chocolates to accompany the coffee. In sum? A wonderful, educational and enjoyable day. And not surprisingly, none of us felt like having very much for dinner that night.

This entry was posted in French food, Life in southwest France. Bookmark the permalink.

1 Response to Cooking with Chef Fabrice — Part 2

  1. Joan says:

    Yummy!! Looks like an amazing lunch – and what fun all of you helping. Next time I come I will expect a lunch like that!!!!
    But where was the wine?????

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