Beauty on the plate

As I wrote in a recent posting,  the Greater Daglan Area was basking in beautiful late-summer weather at the end of September, when our friend Robin stayed with my wife Jan and me.

So when the three of us visited the restaurant Le Vieux Logis in Trémolat (back on Wednesday, September 24), we had the pleasure of sitting outside, under the trees. We were there for the “tapas” lunch, which refers to many small courses and not to anything Spanish.

That day,  I thought that the mix of sunshine and shadows  made all our plates look especially inviting. In this posting, I’ll keep the words to a minimum — I think I’ve written often enough about how good the Michelin-starred Le Vieux Logis is — and just show off some lovely food on the plates.

I’ll begin at the beginning, with an entrée of foie gras:

Shadows play on the foie gras plate.

Shadows play on the foie gras plate.

Then came this serving of cold poached lobster with pieces of tomato:

Perfectly poached lobster.

Perfectly poached lobster.

Then we were served this unusual dish, built around slices of artichoke hearts in a flavourful jelly:

An unusual dish built around artichoke hearts.

An unusual dish built around artichoke hearts.

The three of us particularly enjoyed the next dish, a piece of roast fish, served with a rich sauce and topped with a slice of succulent beef marrow:

Roast fish, topped with a slice of marrow.

Roast fish, topped with a slice of marrow.

For the main meat course, we were served roast veal, like this:

Roast veal as a main meat course.

Roast veal as a main meat course.

Each time we’ve eaten at Le Vieux Logis, the cheese course is far from the ordinary French serving — which is usually two or three pieces of cheese on a plate. This was a creamy, whipped dish of cheese:

Not your classical cheese course in France.

Not your classical cheese course in France.

And then came desserts. First was this amazing creation of meringue balls, swirled with chestnut purée:

A beautiful and delicate dessert.

A beautiful and delicate dessert.

Next came a refreshing sorbet with fresh strawberries:

Refreshing best describes this dessert.

Refreshing best describes this dessert.

And should you end a meal with chocolate? Well, I think the answer should be obvious here:

Nothing wrong with a small tray of chocolate goodies.

Nothing wrong with a small tray of chocolate goodies.

After lingering over coffees, we drove on to the town of Bergerac, to wander around the old area known as Vieux Bergerac. Still, it was the memory of a wonderful lunch that remained in my mind.

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This entry was posted in Food, French food, Life in southwest France, Restaurants in France, Restaurants in the Dordogne and tagged , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Beauty on the plate

  1. Robin says:

    Lordy, what a meal that was! Your photos of that delectable feast turned out so lovely as well, with the dappled sunlight. Truly a memory to hold onto. Thank you for introducing me to Le Vieux Logis.

  2. Lesley says:

    I’m sure that taste is everything and presentation you have shown to be delightful. One small thing, the cutlery looks huge for the petite portions!

    • loren24250 says:

      Ha! You’re right, Lesley — the cutlery does seem a touch large (at least in the photos). Didn’t really notice it at the time, however. Cheers, and thanks for the comment.

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