To revel in ‘Revel’ – Continuing International Adventures at The French House Party

Photo 20-05-2017, 10 23 26I woke up this morning feeling really good, the sun was shining and despite a late(ish) night there was a sense of excitement in my bones. The itinerary at The French House Party is full on, lots to pack in over a few days so the time is used wisely.

Breakfast was lovely, a selection of fresh fruits, yoghurt, Cheese and Ham of various sorts, Croissants, Baguette (the proper stuff) the choice was endless.

We were heading to Revel today, a quaint town with a 14th Century central Square and covered roof, Saturday is market day the reason for our trip.  I have been to Revel before but it is a place you find difficult to not be attracted to, if you are an adventurous foodie like me.

Locals mingling and bustling around the many stalls, buying and selling mostly food of the highest quality with some very unusual options as will become clear shortly.

I am becoming to believe you can tell the pulse and passion of a nation by its cuisine, more importantly how it un-ashamedly sticks to tradition which some may find challenging, Cuy (Guinea Pig in Peru), Cazu Marzu (Maggot Cheese) in Sardinia and France has a few favourites the most notable being (in my own mind) Escargots (Snails) and cuisses de grenouille (Frogs Legs)!2017-05-20 08.52.20Wandering around the many food stands was a delight, fresh artisan Goats cheese, stunning proper Bread that had come fresh out of the oven that morning, Aligote, a smooth blend of cheese and potato and………Ducks Hearts!!2017-05-20 09.14.03There was also a marinated variety, dowsed in Olive Oil and Piment d’Espelette a special variety of pepper from the Basque region of France, I so love the passion this country shows for regional specialities!

The market was buzzing, locals embacing the french tradition of kissing either cheek locally known as ‘faire la bise”, friends greeting as if they had not seen each other for months, live music rolling from the coffee shops entertaining the Gitaines smoking regulars downing coffee, strong enough to sink a battleship.

As an aside, I am writing this blog sampling a very good Domaine Samarel Red Wine listening to the French radio. I have a ‘Zippo’ size FM Stero Radio and doing a quick tune I can pick up over 30 (yes THIRTY) ANALOGUE STEREO radio stations 45 minutes from Toulouse, all rocking and good quality!!!!2017-05-20 09.31.07The market is considerably ‘savoury’ but also caters for the sweet tooth, which is a bit of a challenge for me but one of my new American serious foodie buddies (he is a chef and food traveller/journalist) said the Nougat was really good (that’s not quite accurate but you get my drift). #awesomePhoto 20-05-2017, 15 28 15Back in the mini bus we headed back to foodie ‘HQ’ to start the next cooking session, our ‘light lunch’. As we got ready the kitchen was prepared for us. This lunch was interesting, Sliced Potato, Herb Pesto (Rocket and Spinach), Roasted Tomato (only lightly) Salmon and White Cheese, followed by an Apricot Tart. By the way, our tutor Robert Abraham is an absolutely bl@@dy awesome cook with a lifetime of experience. He is VERY patient and open to ‘suggestions’ if they make sense. He puts a LOT of effort into the menus to ensure students learn as many techniques as possible.Photo 20-05-2017, 12 58 04The starter was extremely tasty, the Pesto had lost a little bit of its freshness (and vibrant colour) but that happpens sometimes, it was still so tasty though, quite rich and took about an hour to prepare. The white Cheese might be difficut to get in the U.K., it’s a bit like a Cream Cheese but a bit more runny. Drops of Sesame Oil on the Asparagus added another dimension.photo-20-05-2017-12-13-36.jpgSome of the tastiest food can be quite simplistic as in the case of the dessert, until I wanted to add a minor addition! A Simple flaky pastry, loaded with pitted fresh Apricots purchased earlier that day and sprinkled with Demerara Sugar. Nope, I wanted to try an experiment and add a savoury note, some Lemon Thyme. So we went 50/50 to compare the difference. (I obviously liked the addition of the Thyme but could had done with some more as the Apricots were very good and had a strong flavour).Photo 20-05-2017, 13 32 18After a break we were back in the kitchen, I said this course was full on! So here we go, Tandoori Style Roast Langoustines with baby Leeks.Photo 20-05-2017, 19 16 55Looks simple huh, hell no! There are a load of processes that go into making this dish, book the course to find out as I am not going to tell you, only that the result had everyone going oh, and ah. It was damn good. Yes, damn good.

The main was Young Lauragai Pigeon with Sweet Clover, Confit of Shallots, Carrots and Honey. You think the starter looked easy the main was full of even more processes. Our ‘group’ of guests is working really well together, old and relatively young we are having great fun, joking and laughing and putting the world to right at the same time which makes the whole experience so great.

One of the guests is Vasily, a Russian living in Switzerland. He is a genuinely lovely guy and we have all been having some great conversation whilst preparing mise en place and eating, drinking and sharing stories and life experiences.Photo 20-05-2017, 19 48 57We all agreed this dish was ‘bl@@dy rich’  but also ‘Bl@@dy Tasty’, it was awesome. This is my interpretation of the plating with a ‘Ying and Yang’ Carrot puree, the three Carrot Tronçon were cooked under a cartouche in Carrot juice, Orange Juice and another ‘secret’ ingredient! There is Pigeon Breast on Foie Gras, Pigeon Leg on Shallot Confit and the two sauces are Carrot and reduced Pigeon jus with some ‘special’ ingredients.Photo 20-05-2017, 20 34 25Anyone can cook a Chocolate Soufflé if they know the process. We used a Crème ‘Pat’ and Meringue mixture to great effect and the results were light, fluffy, silky and delicious.Photo 20-05-2017, 11 52 38So another adventerous day at The French House Party. It’s only day 2 and much has been learnt, the world has been put to rights multiple times, new cooking techniques  have been learnt, we have all probably gained at least an ounce in weight!

It’s an enlightening experience and really takes you way from the hustle and bustle of work which is the main reason I am attracted to these kinds of ‘holidays’. It’s hard work but VERY rewarding.

Breakfast at 8:00 and starting in the kitchen at 9:00 so time to call it a day.

………………………….Until next time…………….L8ers…………….

 

 

 

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