I am back from the Falklands for five days and it’s time to head off to the Dordogne where I shall be heading up the tiny kitchen team at La Cloche in Abjat Sur Bandiat.
First thing to think about is Edwina’s 70th. I got the job through a chum of mine from early barging days and it’s her Mum’s Birthday soon so we are organising a 1940’s party. The Menu will reflect a ‘Dig for victory’ theme. A foraged soup to start made with Wild Sorrel, Pennywort, Dandelion, Spinach and Oxalis. Cheap cuts of meat cooked long and slow followed by Pain Perdu, which translates as lost bread, and is a take on the British Bread and Butter pud but much nicer as it’s made with the left over Croissants and Pain au Chocolate.
Moulin D’Abbeye
The real highlight of my Summer in the Dordogne was Brantome and the Moulin D’Abbeye. I spent a long sublime evening alone working my way through the Chef’s Degustation Menu, all seven exquisite courses of it. It was honestly the best meal I have ever tasted combined with the most superb scenery and perfect service. A definite return to … again and again
www.moulinabbaye.com
