And how was lunch? Simply delumptious!

You may not think that delumptious is actually a word, but my wife Jan uses it when we have something that’s truly delicious and scrumptious, and so it must be correct. Certainly delumptious is an excellent way to describe the lunch that we had this past Sunday — a Father’s Day celebration — at Le Gindreau.

Le Gindreau is one of three Michelin-starred restaurants less than an hour’s drive from Daglan. (Le Grand Bleu, in Sarlat, is 25 minutes away, and Le Vieux Logis in Trémolat lies 50 minutes from here.) All three are wonderful in their own way, and I’ve written about each of them several times. (To see a review, just type the name of the restaurant that interests you in the Search box at the top right of this blog.)

I wrote a somewhat mixed review of Le Gindreau on April 19, 2013, when the new chef was just taking over from the previous owner. But then Jan and I had a wonderful meal with Florida friends Sam and Jill in October of last year, although we had to eat indoors because of cool weather.

This past Sunday, we were able to eat on the lovely, shaded terrace. Perfect.

I won’t write too much more about Le Gindreau, except to say that it’s in Saint-Médard, about 45 minutes south of Daglan in the Lot. Chef is Pascal Bardet, who comes from the area, but who spent 18 years working and training with the great Alain Ducasse, and who was chef de cuisine at Le Louis XV – Alain Ducasse à l’Hôtel Paris, in Monaco. So yes, he does know how to cook.

We were the first customers to arrive on Sunday, because when we telephoned we had been assigned a noon reservation. A bit early, perhaps, but it gave us time to sip a glass of Champagne while studying the menu and enjoying the terrace. And here it is, before anyone else arrived:

Le Gindreau's cool terrace, before the lunch crowd arrived.

Le Gindreau’s cool terrace, before the lunch crowd arrived.

As befits a restaurant with a Michelin star, we were served several different types of amuse-bouche. Here’s a sampling of them for Jan (all carefully chosen to be gluten-free):

Just a few of the amuse-bouches to begin.

Just a few of the amusebouches that began our meal.

Next came this surprisingly good amuse-bouche, which included a roasted cross-section of leek (at the left), served with a tarragon sauce:

This leek dish was surprisingly delicious.

This leek dish was surprisingly delicious.

Jan loved her entrée — pieces of green asparagus served with morel mushrooms. Here it is:

Jan loved all the morel mushrooms in her asparagus entrée.

Jan loved all the morel mushrooms in her asparagus entrée.

My entrée featured local trout. It was light and delicate, but with surprisingly complex flavours. Spotted among the dabs of sauce were individual trout eggs, which look like little orange dots on the plate:

A delicate but very flavourful entrée based on local trout.

A delicate but very flavourful entrée based on local trout.

By 1 p.m., all the tables on the terrace were occupied, but the service remained professional, friendly and prompt. Jan and I were sitting near the water feature, which seemed to contribute to the cool atmosphere:

By around 1 p.m., the terrace was full.

By around 1 p.m., the terrace was full.

Early in the meal, we enjoyed a wonderful Sancerre, which went beautifully with my trout entrée and with Jan’s plat principal — a piece of sole which we figured had been cooked sous vide, and which was served on a bed of crunchy vegetables:

Delicate sole on a bed of crunchy vegetables.

Delicate sole on a bed of crunchy vegetables.

As for me, I was very happy with several glasses of a rich Châteauneuf-du-Pape, because my main course was this hearty dish of veal kidneys, served in a pool of dark sauce and sitting on a bed of caramelized red onions:

Perfectly cooked veal kidneys, and delicious (rich) sauces.

Perfectly cooked veal kidneys, and delicious (rich) sauces.

For dessert, both of us chose the strawberry-and-rhubarb soufflé, which was flambéd at the table. Here’s the spoonful of flaming liqueur being poured over my dessert:

A spoon of flaming eau de vie sets off a delicious dessert soufflé.

A spoon of flaming eau de vie sets off a delicious dessert soufflé.

With the meal (mostly) over, we could just sit back and enjoy the view from our table. The area around the restaurant is a mix of farmland  and forest, and it’s quite lovely, as you can see:

The countryside as seen from our table.

The countryside as seen from our table.

At this point, Jan and I decided that we had eaten enough, and asked our server not to bring the mignardises that normally are served at the end of the meal. She seemed terribly disappointed, and said that the kitchen had carefully prepared gluten-free mignardises for Jan. So of course, we relented. And of course, we were delighted — especially with the small meringues topped with tiny fraises des bois, or wild strawberries:

The tasty little sweet treats to enjoy with coffee.

The tasty little sweet treats to enjoy with coffee.

We first came across these strawberries on our first trip to Italy, and love them. So here’s a close-up:

A close-up look at these tiny beauties.

A close-up look at these tiny beauties.

So that’s what a delumptious Father’s Day lunch is like at Le Gindreau. Delicious, scrumptious, and large enough that my dinner that night consisted of nothing more than the olive in my evening martini. Lovely way to end the day.

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

7 Responses to And how was lunch? Simply delumptious!

  1. Deborah says:

    Going there tomorrow evening.x

  2. Jennifer says:

    Great photos and a salivating read. You sure are a purveyor of fine words! I noticed that you are now sipping Champagne whilst menu perusing though, didn’t that activity used to be reserved for Sancerre? 🙂

    • loren24250 says:

      You’re right. But as one moves into the upper echelons of fine dining, one moves upward into finer realms of quaffing. (What? Did I really just write that?) Anyway, thanks for thinking of us…

  3. Dan & Nesta says:

    Loved the read as well as the photos, it sure makes the wait to September just that much longer. Fathers day here in the RSA had us being spoiled with a lovely lunch prepared by Lindie whom I may add also has aspirations of becoming a super cook. In our current cold weather her warm entrèe of fish soup accompanied by home baked bread was a real winner.

  4. Robin says:

    Lordy, how I want to have been there. What gorgeous presentation. I can almost taste all the morsels myself!!

    • loren24250 says:

      Robin, be sure that the next time you visit, it’s the “season” for Le Gindreau — meaning, nice weather for their terrace. Looking forward to it!

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