I’m on the countdown to Christmas. Tomorrow is my last day at work for nearly three weeks. Just one more sleep and I’ll be off to France.
We have booked ahead to make sure we get to do the things we want to – by which I mean eat at some of the places we really fancy. We’re having lunch at the two Michelin starred Le Marriottat in Agen one day and we’re returning to the single-starred Le Vieux Logis in Tremolat another.
A cordon bleu-trained chef is cooking Christmas lunch for us too.
I think it’s reasonable to conclude that what we eat while we’re away is important. France, after all, is one of the gastronomic centres of the world.
To put myself in the mood, I have been looking at – OK, salivating over – seasonal recipes. One that has caught my eye is Michel Roux Jr’s faisan archiduc, or pheasant stuffed with truffle and foie gras.
As he says, “This is real cuisine bourgeoise – rich, opulent and satisfying.”
“I have been looking at seasonal recipes. One is faisan archiduc, or pheasant stuffed with truffle and foie gras”
I found it in his The French Kitchen cookbook. Essentially, the stuffing is a rice mixture mixed with foie gras, pistachios and diced truffles.
A midweek supper it is not.
It almost sounds too rich to eat. Ask me again in a couple of days’ time and I’m sure I would be happy to give it a go, though.