Okay, class, let’s see if you’ve been paying attention to Radio Free Daglan’s food coverage. Today we’re featuring two dishes built primarily around seafood, served for lunch in two quite different locations (although both firmly in the Greater Daglan Area). Your challenge is to decide which dish was served in which location.
To begin, let’s have a look at a plate of gluten-free pasta, on which a simple tomato sauce has been spooned. In the sauce there are some large shrimp and a portion of white fish that was baked in the sauce. Decorating the top are a few leaves of flat-leaf parsley. Here we go:
The next dish is a just a bit harder to explain. It also involves a white fish, but one which has been poached in a mint-flavoured milk, and then served on a Granny Smith apple salad that was dressed with lime and mint oil, along with some small peas and other decorative items. (I believe that you might be more familiar with it as Barbue pochée dans un lait à la menthe, salade de pomme grany au citron vert et huile de menthe, petits pois à l’huile de vanille, tatsoi aux algues chinoise, sauce douce au poivron rouge.) This was not a plat principal, by the way, but an entrée. And here it is:
Your choices. Now comes the challenge — it’s up to you to decide which dish was served for lunch one weekday chez nous (at our house in Daglan), and which was served on a recent Saturday at the Michelin-starred restaurant Le Grand Bleu in Sarlat, where we had a wonderful lunch with my sister Karen and her husband Mark.
The answers. Tough, wasn’t it? But you probably guessed that the pasta dish was something we made for ourselves; the poached fish entrée was created by Chef Maxime LeBrun at Le Grand Bleu. Congratulations!
Your prize. Sadly, the Radio Free Daglan budget for great prizes — like a single-lens-reflex digital camera, or a high-quality gas barbecue — has been used up. But I’ll assume that you answered the challenge correctly, and reward you with advance knowledge of a coming feature: “Inside a cooking class with Your Own French Chef.”