This tremendouly talented cook follows one main principle in the kitchen: no recipes. He is self-taught and has a wonderful culinary sense.
Cold water was added to cover by a few inches. Then the pot bubbled away, allowing the flavor from the meat and vegetables to release and create a rich, flavorful stock.
It was also blended with creme fraiche and fresh chopped tarragon to make a creamy sauce.
For our main course, the aforementioned pheasant was grilled on the fabulous Tuscan Grill which is a cozy highlight of this well-thought-out kitchen.
It was all quite splendid with the house wine.
For dessert, we were happy to have been allowed to bring a Tarte Tatin.
Oh, comfort and joy!

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