I’m loving TV chef Rick Stein’s gastronomic tour de France – especially as my favourite restaurant proved one of his stopping points.
I’m referring to the Vieux Logis in Trémolat.
This was on the Périgord leg of his journey. He’d already sampled the culinary delights of Normandie, Picardie, Alsace, Jura, Burgundy and the Auvergne, as he meandered his way from north to south.
It’s about 20 minutes away from our new home.
In Trémolat, Stein met Michelin-starred chef Vincent Arnould and watched him make tourain, a garlic soup from the area, which they then ate.
They added red wine to the final few mouthfuls and drank it straight from the bowl. This is known as to faire chabrot – or chabròl in Occitan – and is an old périgourdine tradition.
His visit to the area also inspired him to make a pot-roast pork, based on enchaud périgourdin. I have to admit, I have never heard of this dish before.
Apparently, it’s pork loin that’s studded with garlic and pot-roasted with pig’s trotters and some stock, then left to go cold before being bottled. To eat it, you slice it thinly and serve it with other cold meats, pâtés and pickles.
Later in the episode, he cooked braised fillet of brill with ceps and chestnuts. That felt very autumnal and was made even more unusual when he added some slow-cooked pig skin to the sauce.
“I would be very pleased to find Stein’s cookbook in my stocking on Christmas morning”
This isn’t the first series Stein has recorded about French food. Back in 2005, he meandered through l’Hexagone as part of his French Odyssey.
We’ve still got the book from that series and often cook from dishes from it.
That reminds me. If any friends or family are wondering what to get me for Christmas, I would be very pleased to find Stein’s Secret France cookbook in my stocking on Christmas morning.
Helpfully, here’s even a link to it on Amazon…