This is the time of year when seafood takes prominence in the cuisines of many nations — including of course France, where crates of oysters wind up in shops all over the place and fish is often featured as the centre of a meal. And so it was at our house today, as Jan and I had a wonderful New Year’s Day lunch prepared for us by the chef at O Moulin, in Carsac.
Jan picked up the two-course meal yesterday, and it rested in the refrigerator until it was time for some easy preparation today — mostly involving heating up the main course, and arranging everything on plates.
So with no further ado, here we go. We began with what the menu described as Bavarois de carotte, rosace de Coquilles St Jacques et vinaigrette coriandre, at 13 euros a plate. A bavarois is a creamy mousse made with gelatin, often served as a dessert. In this case, our entrée was a heavenly smooth concoction of carrot, with thin slices of raw scallops arranged on top. Everything about it was a delight, to the point that Jan said she could have eaten four of them. Here’s my plate:
For our main course, we chose the Gambas façon Thai, sauce homardine et lait de coco, legumes croquants, at 18 euros. Each of us had six large shrimp, deliciously tender, in a lobster and coconut milk sauce, sitting atop a bed of super-finely julienned carrots and zucchini, which were indeed crunchy. Here’s my plate:
Along the way, we polished off a bottle of Veuve Clicquot champagne, and then decided to hold off on our dessert — a collection of macarons from Fauchon of Paris, which had been ordered for us by daughter Anne, as a Christmas treat.
And to all the readers of Radio Free Daglan, may your new year be filled with good food, good friendships, and good health. Here’s to 2021!
And now I think I’ll have my macarons.