Lunch at a snail’s pace

Many years ago (in 2001!!), Susan Sisk visited Saint-Chinian for a two-week stay, organised by the dearly missed Nadine Holm of Nadine’s Tours and Travel.  After her visit, Susan sent me her travel journals, along with photographs to illustrate them, and allowed me to add the lot to my website!

Blogging was almost non-existent at the time, but Susan’s travel journal was a kind of forerunner of this blog – you can find all her writings about that visit to Languedoc on http://midihideaways.com/journal/index.html .  One of her articles is headed “2 hour lunches, 3 hour dinners“, and in the article she describes a meal at Restaurant Lo Cagarol in the village of Aigne, amongst other food related stories. Cagarol is the Occitan word for snail, and Aigne is a circulade, a village built in concentric circles, shaped like the circles of a snail shell – voila the reason for the name!!

Lo Cagarol had somehow dropped off my radar for a little while, so I made a conscious effort to re-visit the restaurant.  Chef-proprietor Christophe Esperou still turns out delicious food, so my efforts were richly rewarded!!  It was so good that I went twice in fairly quick succession, and I’ve booked to meet friends there for lunch later this month!

Christophe’s food has evolved over the years – he now concentrates on using seasonal ingredients and keeps his menus small, but changes the dishes on a regular basis.  His lunchtime menu of three courses is priced at 16 Euros and includes a quarter litre of wine – what’s not to like?? 🙂

Without further ado, here are the pictures of the food!! The dishes were all so delicious – I won’t even add and descriptions. I think you’ll be able to tell from the pictures.

Starters:

Gratinated oysters

Deep-fried camembert

Deep-fried camembert

Asparagus soup with poached quails egg

Asparagus soup with poached quail’s egg

Chicken liver salad

Chicken liver salad

Main courses:

Duck pie with potato topping

Duck pie with potato topping

Cod with aioli topping

Cod with aioli topping

Duck breast with mushroom sauce

Duck breast with mushroom sauce

Pan-friend salmon with risotto

Pan-friend salmon with risotto

Desserts:

Creme brulee

Creme brulee

Pannacotta with strawberries

Pannacotta with strawberries

The dining room at Lo Cagarol has a rustic feel to it, and the seats are very comfortable!  On one of my recent visits, there was a fire burning in the fireplace, which made for a lovely atmosphere.

Dining room of Lo Cagarol, Aigne

Dining room of Lo Cagarol

Outside the restaurant, there is a large terrace, which will be in use as soon as the weather is warm enough!

Lo Cagarol, Aigne

The terrace at Lo Cagarol (picture from the restaurant’s facebook page)

The restaurant is open six days a week from Fridays to Wednesdays for lunch and dinner; closed on Thursdays.  They don’t have a website, but you can check on Facebook for news.  Do call ahead to book your table!  The phone number for the restaurant is +33 (0)4 68 27 84 22.

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Keeping a tradition alive

Many years ago, I went to a restaurant in a little hamlet called Fauzan, high up in the garrigue above the village of Cesseras.  On my first visit there, I joined friends to celebrate a significant birthday – we all had a wonderful time there!  The restaurant was known by the family name of the brother and sister who owned and ran it: Restaurant Chabbert.  Mme Chabbert was in the kitchen, preparing rustic and hearty fare.  Her brother looked after the vineyards and the wine cellar, and was often working at the restaurant too.  I went to the restaurant several times when the Chabberts were running it.  Here are a few pictures from some of those visits:

One day, Mr and Mme Chabbert retired and the restaurant closed its doors, to the chagrin of many people.  For two and a half years the restaurant lay empty, its doors locked, the kitchen shut, the car park abandoned.

Until….  Christophe and Audrey Cabrol managed to persuade the Chabbert siblings to allow them to rent the premises.  Christophe has been passionate about food and cooking from an early age, and has been cooking professionally for over 20 years  Audrey, Christophe’s wife, looks after the dining room, after having been an events manager for many years.  The restaurant is now called La Bastide de Fauzan.

The appearance of the dining room has changed only a little, but the food has changed a lot!!  My camera has also improved over the years 🙂

I’ve been to La Bastide de Fauzan twice in the last three months – both times with friends – and each time there was a lovely fire crackling away in the fireplace.

We had drinks and nibbles by the fire, whilst catching up!

On both visits, everyone had the menu at 34 Euros.  There are two other menus, one at 25 Euros and another at 55 Euros.  All three menus can be found on the restaurant’s website

Our mise en bouche or mini appetizer was a delicious combination of smoked salmon and cream cheese!

On our menu, we had two different starters to chose from: scrambled eggs with wild mushrooms …

… or flambeed gambas on buttered cabbage with cauliflower veloute.

I had eaten the gambas on my first visit, and absolutely delicious they were too(!), so I chose the scrambled eggs on my second visit – they were wonderfully creamy, and the taste of the mushrooms was great!

After the starter came the terrine!  This is very much like a pate de campagne – it is made with pork and various seasonings and it was very tasty!  The terrine is a house speciality which has a long and time-honoured tradition, dating back to when Mme Chabbert was in charge of the kitchen!!  Everyone just cut as much or as little as they liked!!

I was starting to feel pleasantly full after the terrine, but there was more to come, in the shape of the main course!!

Seabass filet with tapenade:

Slowly braised veal:

On my first visit, there had also been wild boar stew:

All of the main courses were utterly delicious!!  AND there were two more courses yet to come!

First was the cheese course, where there was a choice of either curd cheese with honey:

… or an assortment of cheeses:

The cheese course was followed by dessert.  Once again, there were several choices!

A melting chocolate cake served with mandarin sorbet:

A mandarin orange and chestnut tart:

Poached pear with vanilla ice cream, served on a bed of almond crumble:It was tough to chose which dessert to order – they were all so delicious!!

We rounded off our meal with a lemon verbena infusion – Audrey picked the lemon verbena fresh from the garden just for us!

On both occasions we had great meals and the experiences were wonderfully relaxing and unhurried, friendly and delicious.  We all felt very happy when we left! 🙂

I am looking forward to going back for another meal as soon as the weather is warmer and we’ll be able to eat on the terrace which overlooks a lovely garden!

If you want to visit La Bastide de Fauzan please be sure to book, either by e-mail (contact@bastidefauzan.fr) or by phone (+33 4 68 75 43 46).  You can find the current menu here.

Happiness on a plate

Before my Christmas break I met up with friends at L’Auberge de Combes for a pre-holiday treat!  We were all in a festive mood, so we decided to splash on the Regalade du Chef menu, loosely translated as The Chef’s Feast.  It really was a feast as you’ll see from what follows!

If you’ve read my blog post about one of my previous visits to the restaurant, you may remember that Combes is located high up on the flanks of Mont Caroux.  We were lucky to be given a table by the picture windows of the restaurant.  The day we visited was a ‘moody’ day, with mists rising from the valleys below – it was magical!

The amuse bouche set the tone – three beautiful morsels:  chicken liver parfait with crispy onions, a perfectly cooked razor clam with crispy bacon, and a small pot of cauliflower and wild mushroom soup.

Our starter was a “cappuccino” of wild mushrooms and chestnuts, with little morsels of melsat, a kind of white pudding.

Next came the fish course: a lemongrass risotto with scallops and squid, served with a langoustine bouillon.  The flavours were wonderful and the seafood was perfectly cooked!

Earlier, when we ordered, we had to make a tough decision – foie gras or game?  The foie gras was pan-fried and served on a bed of truffled mashed potatoes, the whole topped with a large slice of black truffle!!  Heaven for lovers of foie gras!!

The game option was equally delicious – venison steak served with the most amazing beetroot puree, braised vegetables and a wonderful potato puree!

Next followed the cheese course, and for this course there were two options: either a plate of four perfectly sized pieces of perfectly ripened cheese!  No fuss, no frills, pure enjoyment!

     – Or toasted sourdough bread topped with roquefort cheese, sliced pears and mixed lettuce – also excellent!

Our meal ended with some ‘fireworks’ of desserts!!

Flambeed banana with vanilla ice cream and crispy wafers.

Chestnut shortbread topped with chestnut mousse and served with chestnut ice cream.

Crispy puff pastry, filled with caramel cream and served with caramel ice cream.

We finished the meal with coffee – it was served in a rather original fashion!!  A table leg had been adapted to hold the coffee cups, spoons and a small plate of oreillettes, crispy deep-fried pastry dusted with icing sugar.  What a way to end this meal!

If you fancy treating yourself to a meal at L’Auberge de Combes, be sure to reserve!  You can find all the contact details on their website.  I am pretty sure that you won’t be disappointed!

First Class

Question: When does a restaurant automatically become first class?  Answer: When it’s in a former post office!  This pun will be more obvious to British readers – in Britain letters can be sent 1st or 2nd class, which translates to priority and regular mail in most other countries! 🙂

La Carte Timbree in Thezan-les-Beziers is in the former village post office AND it really is a first class restaurant!  I discovered this restaurant with friends, after I had heard about it on the grapevine.  Mathieu (the chef) and Chloe (front of house) transformed the old village post office into a modern and welcoming restaurant – if you have a look at their Facebook post here, you can see that the transformation was pretty radical and far-reaching!  But the end result is a great space, a modern dining room that manages to feel warm and welcoming.  Here’s my attempt at photographing the dining room:The lunchtime menu changes every day, and the a-la-carte menu changes once a month – to make the most of seasonal produce, according to the chef.  It’s also more fun to regularly have new dishes to cook!

This was the lunchtime menu the day I visited:

The starter was a creamy carrot soup spiced with curry and coconut milk, and accompanied by slices of toasted baguette topped with lemon flavoured goats’ cheese!  A great combination and very tasty!!

The main course was a stir fry or “wok” as it’s called in France, naming the dish after the pan it is cooked in.  Rice noodles had been sauteed with chicken and vegetables and seasoned in the style of Thai dishes.  Very yummy and just the right size portion!

The dessert of the day was a tarte tatin which had been made with quinces instead of apples.  I will have to experiment with that at home – the flavour was exquisite and it made a perfect ending to our meal!

The lunchtime menu is priced at 18 Euros for three courses, including either a glass of wine or coffee!  The evening menu (choose from the dishes on the a-la-carte menu) is priced at 28 Euros for three courses and 32 Euros for four courses.  They have vegetarian options available.  You’ll be able to find full details on the website for the restaurant.  La Carte Timbree is open for lunch every day except Monday and for dinner from Wednesday to Saturday inclusive.

I’ll definitely be going back to La Carte Timbree – it’s been added to my list of go-to restaurants!  And next time I might even explore the village a little more!

A firm favourite

In our area, autumn is chestnut time, and there are several festivals to celebrate the chestnut harvest.  I’ve written about the festivals before.  You can find the posts here, here, and here.  This year, I went to the Chestnut Festivals in both Saint-Pons and Olargues – over the years they have become firm favourites of mine!

The weekend the festival took place in Saint-Pons, the area was experiencing a cold-snap:  temperatures plummeted to 6 Celsius, well below the seasonal average!!  The stall-holders were well wrapped up against the cold!  Below is a picture of a very warmly dressed Lex Page from Love la Foret!  Lex and her husband Andy specialise in dried mushrooms – I bought some delicious cep (porcini) mushroom powder from them a little while back, and I needed a top-up!

The festival in Saint-Pons always has a large number of exhibitors and I found many familiar stands!

I adore roasted chestnuts, so I made a beeline to the square where the chestnuts were being roasted over open fires!

The hot chestnuts were delicious AND they warmed my hands!!

Bands of roving musicians provided entertainment, and there was lots to see and taste.  Despite the cold weather this was a very enjoyable festival!

The Fete du Marron et du Vin Nouveau (the festival of chestnuts and new wine) took place in Olargues a week later.  The weather couldn’t have been more different – it was beautiful!  The sun was out and there was a marked difference in temperature – absolutely no need for thermal underwear!!

I had of course come for the roasted chestnuts!!  The set-up in Olargues is much smaller than it is in Saint-Pons, but the chestnuts were every bit as delicious!

On a recent visit to L’Auberge de l’Ecole in Saint-Jean de Minervois, I tasted a tiramisu which had been made with creme de marron, a sweet chestnut puree made from broken pieces of marrons glacés.  This was a very delicious dessert and I have attempted to recreate the recipe for you below.  When you next visit L’Auberge de l’Ecole, you’ll be able to taste Brigitte’s authentic version!

Tiramisu with creme de marron

  • Servings: 6-8
  • Difficulty: easy
  • Print

A delicious tiramisu, with a special flavour of autumn. You can make this in individual serving dishes, or use one large dish.

Ingredients

  • 250g mascarpone (1 tub)
  • 3 eggs
  • 125g creme de marron (chestnut puree)
  • 2 Tbsp sugar
  • 12 sponge fingers (also called ladyfingers or boudoir biscuits)
  • 200ml strong coffee
  • 2 Tbsp Rum

You will also need six to eight individual serving dishes (I used glass preserving jars), or a single serving dish, large enough to hold 6 sponge fingers in a single layer.

ingredients for chestnut tiramisu

Ingredients for chestnut tiramisu

Directions


1. Separate the egg yolks from the whites.
2. In a medium-sized bowl beat the egg yolks with 1 Tbsp sugar until white and thick. Add the mascarpone and the creme de marron and mix until lump-free.
3. Beat the egg whites with a pinch of salt until soft peaks form.  Add the remaining 1 Tbsp sugar and continue beating until stiff peaks form.
4. Fold one third of the beaten egg whites into the mascarpone mixture to ‘loosen’ it.  Then add the remaining beaten egg whites and fold in until the mixture is smooth.
5. Pour the cold coffee into a shallow bowl and add the rum.
6. To assemble the tiramisu, put some of the mascarpone mixture in the bottom of your dish (one third of the mixture if using one large dish).  Dip each sponge finger briefly into the coffee and arrange in a neat layer in your dish.  Top with another third of the mascarpone mixture and repeat with the sponge fingers.  Finish with the last third of the mascarpone mixture and level with a spatula. If you are using individual serving dishes, break/cut the sponge fingers to make them fit.
7. Cover with cling film and leave in the fridge to chill for four to six hours.

Before serving you may wish to dust the tiramisu with cocoa powder but try it without the cocoa powder first. I find that it can overpower the delicate flavour of the chestnut puree.

Note:  In her version, Brigitte uses chestnut brandy, which is pretty impossible to find.  I found rum to be reasonable substitute, but if you can find chestnut liqueur it would be even better.  Brigitte also omits the coffee and uses only alcohol to soak the biscuits in.  

 

Back again!!

It’s been a long time since my last post – my apologies to all of you who have been wondering what had happened to me!!  To answer that in detail would take a long time (and might not be all that interesting), so I’ll keep it brief! 🙂 What I had thought of as a short summer break turned into a more prolonged vacation!  The summer in Saint-Chinian was busy, filled with visitors, endless days of hot and sunny weather, and lots of work in helping to organise the music festival in July.  As soon as the July festival was over, work started on another series of concerts in September.  The good weather continued until fairly recently, and with it the flow of visitors.

Some of you will have read reports of the devastating floods which hit our area in Languedoc recently.  Saint-Chinian did get a huge amount of rain, but our river did not do any serious damage to the village.  Some of the gardens along the river were completely flattened, and the nursery downstream outside the village suffered some damage and loss to their plant stock, but that was pretty much it.

My heart went out to the people around Carcassonne who lost so much to this devastating flood, and I counted myself to have been very lucky.

Now that things have settled down, I am writing once more.  I thought I would start off with a food post.  I recently taught a couple of friends how to make chocolate mousse and i would like to share that with you.

Making chocolate mousse is not difficult and it requires very few ingredients: good chocolate, eggs, cream and water.  Depending on your taste, the chocolate can be dark, milk or white.  It needs to be of a good quality as the final result depends very much on the chocolate.  It goes without saying that the eggs should be very fresh.  (You’ll find a printable recipe at the end of this post.)

Ingredients for chocolate mousse

Ingredients for chocolate mousse

For my tutorial, I decided to use two different kinds of chocolate, white and dark.  The dark chocolate was 72% cocoa; white chocolate contains no cocoa solids at all.  This way, both of my friends could have some hands-on experience!  🙂

Preparing chcolate mousse - melting the chocolate

Preparing chocolate mousse – melting the chocolate

The chocolate pieces were melted in separate bowls set in bowls filled with hot water.  Melting chocolate takes very little effort – just give it a stir from time to time and wait until it is all melted.  The main thing is to not over-heat the chocolate, which can happen when it is melted in the microwave.  When melting the chocolate, be careful not to splash water into the melted chocolate, as this would cause the chocolate to “seize up” and become granular.

While the chocolate was melting, we separated the egg yolks from the whites.  Once the chocolate had melted, the egg yolks were stirred into the chocolate.  This was easier with white the chocolate than with the dark.  Don’t worry if the chocolate goes granular or gritty to begin with, just keep stirring/beating until it becomes a shiny mass or lump.

The water was added next.  In this recipe, the water is used to make the chocolate and egg yolk mixture a little less stiff, so that the whipped egg whites don’t deflate as you try to fold them in.  For the white chocolate only a very little water was required – about half a tablespoon was enough for 135g of white chocolate.  For the dark chocolate we added about 5 tablespoons to 135g of chocolate.  Every chocolate reacts differently, so you’ll need to use your own discretion with the water.  The finished mixture should have the consistency of softened butter.

All ready for folding in the egg whites

We first whipped the egg whites, taking care not to over-beat them, until they formed soft peaks when the (stationary) whisks were pulled out.  I added a tiny pinch of salt to the egg whites, which improved the flavour of the finished mousse.  Next, we whipped the cream to soft peaks – it remained somewhat “floppy”.

The egg whites being folded in

The whipped egg whites were divided between the two bowls, and folded in gently.  The reason that we added the egg whites first was that they would not have deflated if the chocolate mixture had still been a little warm.  The whipped cream would have gone runny had it been added to a warm mixture.

We added the whipped cream before the egg whites were completely blended in.  Further careful folding helped to keep the mixture as light as possible!

The finished mousse.

The white chocolate mousse turned out to be more runny than the dark, most likely due to the lack of cocoa solids in the white chocolate.  We filled eight bowls and ramekins with some of each colour mousse.

Ready to go in the fridge!

The filled bowls looked very pretty!!  Before they went into the fridge, each bowl was covered with cling film/plastic wrap.

Chocolate mousse needs a minimum of four hours in the fridge, so it is best made the day before you want to eat it, or in the morning if you want to serve it for dinner.

Delicious!!

We ate it the following evening – it was delicious!!

Chocolate Mousse

  • Servings: 6-8
  • Difficulty: easy
  • Print

A light and airy chocolate mousse, the perfect ending to a meal.

Ingredients

  • 270g chocolate
  • 4 eggs
  • 200ml whipping cream
  • 100ml water

Directions

  1. Chop the chocolate or break it into small pieces.  Separate the egg yolks from the whites
  2. Melt the chocolate in a medium-sized bowl over hot water.
  3. Beat the egg yolks into the melted chocolate until the mixture is glossy and clears the sides of the bowl.
  4. Add water one tablespoon at a time, mixing it in until the chocolate mixture has the consistency of soft butter.  You may not need to add the full amount of water.
  5. Whip the egg whites with a tiny pinch of salt until soft peaks form.
  6. Whip the cream until soft peaks form.
  7. With a spatula or spoon, fold the whipped egg whites into the chocolate mixture, followed by the whipped cream.
  8. Divide the mixture between your individual serving bowls, or use one large serving bowl. Cover with film and refrigerate for a minimum of four hours before serving.