The Spekko France Trip
The View From the 2nd Floor of the Chateau (DAY 3)
With a drizzling summer rain, and a misty view which a couple of centuries ago could have included the army of Joan of Arc riding over the hills to the south, the third day for the Spekko Rice/ Kokkedoor winners started with breakfast of home-made croissants, local charcuterie (craft sausages and hams) and tea or coffee served in an assortment of elegant Limoges cups and saucers.
In the summer kitchen, Chef Thierry had already started with the preparation for cooking and serving a 10 star lunch. With winners and Kokkedore standing by, he produced a green goat’s milk tortellini, served cold in gazpacho laced with cream,
white pepper and ham.
A 2nd course of “poets asparagus” consisted of carefully steamed fresh asparagus, smoked salmon, red pepper coulis – with the flavour enhancers of a truffle oil and
white pepper.
With a freshly caught cob from the port of La Rochelle, Chef Thierry then prepared a concentrated fish stock, a brandade and a fish and cream sauce flavoured with fresh spinach. The perfectly steamed kob fillets were served on the brandade complimented with naturally sweet white carrots and topped with the sauce.
The finale virtually floored the guests: a rich shortcrust pastry shell filled with caramelised pistachio nuts, pine nuts and a rich chocolate ganache, topped by a crème patisserie and flanked by a confit of fig, plum puree and maraschino cherries.
After lunch the group enjoyed a guided tour by Hardy Olivier se explore the Boussac village. With over 19 South African families already there, this community of some 1, 300 souls lead simple lives. A good bottle of 2 are always on hand to celebrate lunch,
an impromptu birthday under a plane tree or a bit of gardening or cooking.
The river Creuse with an ancient water wheel bends itself around the castle of Boussac which dates back to the 12th century.
Back at the chateau where the Russian wolfhounds, the Borzois Villemont de Fresnaye Galene and August le Noire were lazing on the lawns, a tray o Kir Royale was served by professional waiter Christophe.
Two whole fresh salmon awaited the Kokkedore in the kitchen, where Hetta helped plan a starter of seared scallops served with a dash of cream and truffle oil.
The salmon were cooked whole – one encased in a salt and flour crust in the oven; the other smoked on a bed of hay. A lemony cream sauce accompanied the fish, along with fresh watercress.
Dessert was cooked from a box of mixed of forest berries. These included fresh strawberries, raspberries, juniper berries and bramble berries. The chefs made strawberry marshmallows, home-made ice cream and a fruit coulis
The conversation – food, literature, carpets, paintings, the quality of fish on the West Coast of South Africa, Louis’ last exhibition in Dubai and the cost of property in the South of France.
Watch this space for recipes cooked during the trip.