Japan, Switzerland and Stéphane Tournié – All In Toulouse!

It was the day after the night before, I have always wondered about that particular use of english but I am sure you know what I mean. Jules (2) had a midday train to catch to Marseilles, to meet Chef Paul for some more foodie adventures before departing for the UK to meet family and friends.

As we sat down for breakfast at The De Brienne Hotel, before us an excellent selection of Pastries, Fruit, Bread, Meat and Cheese, you know, the usual continental affair backed up with Sausages, Beans and Scrambled Egg for the ‘Brits’ stuck in their ways and determined to keep up tradition, we carried on discussing the meal we had experienced the previous evening, and its location, a memorial night indeed.

As time was limited, I suggested we wonder over the road to the ’Japanese Garden’, a gentle stroll, there was a cafe too so we could have some refreshments as it was going to be a very hot day.

The garden was very quiet, peaceful and serene, nestled in a quiet suburb of Toulouse it definitely could provide an escape from the hustle and bustle of everyday life. We heard a couple of loud ’splashes’, there were the traditional Koi Carp in the expansive lake that was central in the beautiful landscape, it was a lovely place to chill, even for a few minutes and contemplate life, the stars, the moon, whatever your soul felt needing some contemplation time. After getting attacked by Mosquitoes umpteen times we headed for the cafe and had some light refreshments, then back to the Hotel, sorted a Taxi and said our farewells.

I felt a wall picture was apt at this point, on my own until the following day, what to do, I was slightly tired, it was getting hot, I definitely didn’t want to sit in my hotel room and waste time, ah, I needed a hat as I could not find mine before I left so donned some footwear, and set out again to explore ’The Rose City’.

After the experience so far, at the market the previous day, some amazing food with more to come, the fantastic architecture Toulouse was a city I wanted to return to as it had a certain magic that was almost drug like, hypnotic, it was a great place to get away for a short break, less than 2 hrs by plane and it wasn’t expensive. I wondered around taking in the sights and stumbled across Primark! Ah, hat, and 10 minutes and 4 euros later, had myself a rather cute ‘Peanuts’ cap, nice.

In my previous post I mentioned ’TheCoffeePot’ situated near the Basilica Saint-Sernin pictured above in resplendent glory, it was just around the corner and I didn’t need an excuse to stop for a ’cold brew’ as it was getting really hot.

I sat down for a while, ordered the refreshment of choice and watched the day go by for a while, soaking in the calm atmosphere, watching Toulosains going about their business in the afternoon heat it was thinking time, what was tonights restaurant going to deliver, there was no menu describing dishes, no clues, fingers crossed it was going to deliver… I popped in to pay and started chatting about the amazing coffee to the person that served me. The coffee was Carmelites, from Copan in Honduras and he kindly wrote the details down on the receipt, a nice touch for a foodie freak like me!

It was getting close to main event time again, I decided to walk through the now familiar streets, the ones we had ’flowed’ through on Bastille Day with two zillion other people, like rapids heading towards a water fall not knowing the final destination. Luckily, this time I did, Le Jardin De L’Opera, a 1 Michelin Star restaurant on the corner of ‘Le Place du Capitole’ which is the historical heart of the city of Toulouse. I was a bit early, the restaurant had not opened yet, so I took a wonder around the massive square and boy was I pleased I did.

Years go, it would have been in the early 80’s I started to get seriously interested in food and one of my food heroes at that time (and still is) was Anton Mosimann, a Swiss genius who ran the kitchen at The Dorchester Hotel and achieved 2 Michelin stars. He had numerous TV programmes and on one, showed how to make by hand, Kirsch Stengeli, ’sticks’ of hollow chocolate, internally lined with a thin coating of sugar and filled with Kirsch. I used to get them at Frankfurt airport when I was travelling for work a few years later, and then they seemed to vanish.

OMG, I almost bumped into the Lindt shop, famous for chocolate so I popped in, ’Bonseur, ave you Baton Kirch Sil vous Plait’…. Oui, yes we have the lovely man returned in english, automatically realising the limit of my french….BOOOOOOOOOM, Yeassssss, 5 minutes later 2 boxes of my favourite EVER chocolate were in my hands, well a bag….. I started to think, bu@@er, its 40 degrees outside, they will melt, I started to panic, then think……

There was a McDonalds a few shops up, surely it would be air conditioned, I could hang in there for a bit, pretending to buy a hideous ‘Big Mac’. I hung around in there for a while but it felt hot, next door was a mini CarreFour, I dived in there, bliss, air conditioning on full, it was COOOOOL. Whilst I wandered around the chilled area I looked at the various fresh produce, ’ugly’ tomatoes that would never grace a British supermarket shelf, they looked enticing to me. It was nearly opening time at the restaurant so I took a dash and a few minutes later I was in Le Jardin de L’Opera…. Phew.

Apéritif sir, yes please, why not. After the ’Lindt Dash’ my was heart was pumping a bit, the combination of heat (40 ish degrees), and the excitement/panic of finding a lost friend and wondering if it would survive the evening or end up a melted sludge. After some chill time I caught the waiters attention and said I was ready to start, and within minutes the wonderment started, a 7 course degustation menu with matching wine flight.

Black Olive Crispy Tomato with Bean Hummus, Crispy Rice & Pollock Gravlax, Scrambled Egg

Hmmmm, this looks interesting as three differing receptacles of food were laid before me. I asked the waiter If they could write down what the menu was, for my blog and memory, they actually went further and emailed me Menu and Wine details a couple of days later, excellent. BOOOOOOM, here we go, this was just the amuse bouche, and my bouche was extremely amused, I cannot easily describe what I ate, suffice to say it was outstanding, fresh, light, tongue tinglingly scrumptious.

Smoked Eggplant with Garrigues Herbs, Eggplant Crisp, Sesame Cream

Garrigues Herbs are similar to a famous herb blend from Provence but with the hearty addition of rosemary, fennel, mint and bay leaf. The starter had texture in bounds, the smoked eggplant came in a pyrex dish with a lid and was served onto the plate at the table so you got a decent ’waft’ of the smokey herb/spice aroma, the sesame cream adding a delicate but tasty finish. the crispy slice of eggplant I suspect may have been in a hydration, it WAS like a crisp. Here we go again, BOOOOOOOOOM no.2.

Poached Oyster With Soy Sauce, Pork Croquette with Green Vinegar

BOOOOOOOOOM, no.3. At the beginning of the evening I had been asked the usual dislikes and allergies question and I had said none. I think if you are going to try a degustation menu, unless you do have a dangerous reaction to a particular food that could cause serious damage, proclaim it loudly, if not, go with the flow. I absolutely hate watching those cooking competitions on TV where someone, or a couple complain they don’t like this, or that, or whatever they shouldn’t be allowed to compete in the first place. Rant over, I am not a keen Oyster person, I am now a convert, the light delicate poaching, probably only seconds had firmed up the plump beauty and it was soooooo good, with the Soy adding seasoning and the green vinegar a punch of umami, jeez this chef and his brigade really know their stuff. The croquette was equally delish, dipped into the ’green’ vinegar that had the addition of sea weed too add colour and flavour.

Sorry……BOOOOOOOOOOM no.4. This dish was genius, I didn’t think it would work but it did, the quality of cooking, flavour balance, textures was outstanding and quite delicate, but enough to identify what was going on, I was in my happy place, amazing food, beautiful surrounding, great waiting staff, gorgeous matching wines….home made bread……ahhhhhhhhh, blisssssssss.

Roasted Sweetbread, Shrimps Tartare and Blanquette Sauce

Can you feel it, the excitement, the joy, taste buds shouting at you to dive in….BOOOOOOOM no.5. I love this kind of food, if you are going to eat meat, then use as much of the animal as possible, don’t waste anything…. I Love sweetbreads, this dish had a small amount of Lemon Gel mounted on top, I love Blanquette, it’s a sparkling wine that originates from Limoux, it’s how Champagne was started, a Monk stole the idea and marketed the hell out of it, I’ve visited one of the original wine producers at a local cookery school. This dish was knockout, there was a content feeling flowing through my veins, I was happy, extremely content and really chilled out.

Hmmmmmm………Lamb…….Cassoulet………BOOOOOOOOOOM no.6. I adore Cassoulet, I have made it, in Gascony, at the cookery school was I was attending the following day, again this dish was clever, very clever. It retained all the flavours of a cassoulet in a kind of deconstructed way, but as you ate it, the flavours came together, like a Cassoulet but lighter..

Lets talk wine next.

I was so busy tucking into a delicious meal I only managed a couple of pictures, but the wine that was served is as follows:

–          AOC Bordeaux Domaine Loumelat “Sauvignon” 2019

–          IGP Pays d’Oc Vingobles Ferrandière « Marsanne » 2018

–          Vin de France Vignobles Jean Claude Mas « Gewurztraminer » 2017

–          AOC Côtes du Roussillon Château Lauriga « Bastien » 2014

–          IGP Périgord Sens Dessus-Dessous

The wines worked very well indeed, I would say, for my palate perfect matches they slipped down very easily.

This dish was chosen in honour, and to remember amazing times approximately 8 weeks ago when I was in the region at my other favourite cookery school. I met two beautiful couples from Ireland, Joan, Seamus, Deirdre and Bernard and we shared many meals and cooking experiences together. During the week they realised I had a love of cheese, in fact I recall having cheese three times a day everyday, well, when in France. We had one particular meal in La Barbacane in Carcassonne Citadel, the medieval city and surprise surprise. I had the ’extra’ cheese course before dessert which was delicious.

So this cheese course was well crafted, Ardi Gasna, which means “sheep’s cheese” in Basque, it’s a French cheese found in the Nive valley of the Pyrenees Mountains. It is an uncooked, pressed, hard cheese matured for 4-6 months before being sold to the market. The cheese is available throughout the year, but the finest produce is available during the spring and summer months when the flavour of the milk is more pronounced. It was served with Nuts, a lovely fruit compote, some olive oil and a ’sauce’, absolutely scrumptious. BOOOOOOOOOOM…….. well, it’s cheese and I am an addict, but this was exceptional.

BOOOOOOOM…. No.7. Well the whole meal was, I think, the best meal I have ever had (ever), only beating Paul Ainsworth No.6 by less than a millimetre, it was that close. Clever wine pairing, a journey of flavours, sometimes intense, sometimes dreamy, sometimes rich, often subtle this is one meal I will never forget, and the main man will apparently pop out after service and say hello to everyone, that does it for me…. Awesome.

Jeez, whats going on now. I was presented with a flower pot and asked to look for a nugget of treasure whilst Rum Baba and Chantilly cream were placed in front of me. A small truffle, with a liquid centre was discovered and another play on textures flavours and an excellent finale to an amazing evening. Food 10/10, Service 10/10, Restaurant 10/10.

Cheers Chef Stéphane Tournié, you and your team made my trip to Toulouse something very special, the food was the best I have ever eaten, and yes, I love Sweet Breads and Frogs Legs, apparently it’s something us British folk don’t like. We chatted for about 10 minutes about food then it was time to go, I had to get those Baton Kirsch into the Fridge back at the hotel before they melted, TAXI!!

……………………….Until Next Time………L8ers………

Victor Hugo (Not the Writer), And Food at Au Pois Gourmand

It was ’thrilling’ trying to get back to the Hotel. We roughly new which direction to travel in, but helping my friend Jules(2) through the massive crowds with a somewhat ’painful’ hip (she is due for a major operation soonish) was an interesting exercise. The night was still young and Bastille day celebrations continued, this is the national day of France when the French people united and triggered the French revolution on July 14th 1789.

At breakfast the next morning I suggested an ’easyish’ day, using Taxis, Metro and only walking short distances due to the impending heat that was forecast, and not wanting to be over tired for our next evening meal experience at Au Pois Gourmand, more of that in a bit.

The Victor Hugo Market (1896) is an old but established landmark of Toulouse, and our morning destination which we decided was in relatively easy walking distance, with the cover of the tree lined Boulevard de Strasbourg to protect us from the sun, in fact 22 minutes according to Google Maps!

On the way we passed a traditional street market by the side of the road, this seems popular in France, fruit and fumes but trade seemed good as we carried on to our first ’proper’ destination.

Markets fascinate me, at least ones outside of the UK do. We seem to have a real nervousness about certain parts of an animal anatomy. I do appreciate the views of vegetarians and vegans, I have eaten and cooked both styles of food, but as I have personally experienced to my detriment in the past 6 months, there are certain VITAL building blocks of the human body, Vitamin B12 being the one I was short of that made me very ill, that you can only naturally get from meat, and if you are going to partake in the consumption of said ’animals’ then you should use as much as the said animal to give it the respect it deserves. (Apologies to Vegetarians and Vegans, I am an eater of meat)

This market had everything as my first post indicated. Alongside the Tongues (Beef and Lamb), and Testicles there were ’lambs heads’, and I bet you are thinking what use is that? Keep reading this series of posts and you will find out, yes I ate ‘head’, well bits of it, more in a few posts.

As we carried on strolling around the market we saw food from everywhere, yes there were the local specialities, but Bacalao from Portugal, Meat from Scotland and Peppercorns from everywhere it was a foodies delight, and Jules(2) and I looked, stopped and chatted for what seemed a lifetime, it was a really enjoyable visit to an amazing market.

We decided to call it a morning, stopped for a coffee and then had a stroll to one of the many green spaces in Toulouse, it was only a few minutes from the market and on the way to the Metro station which we were going to try next. Jardin Pierre Goudouli was an occitan poet, click his name to find out his story, it’s really quite interesting.

Two stops on the Metro and we were within walking distance of the Natural History Museum, a really great place to spend a few hours gentle strolling through the various exhibits which were very well laid out and displayed.

We were starting to feel a bit tired with the heat, an UBER rescued us and enabled some respite, and a couple of hours sleep time before we headed out for dinner, well this is mostly a food blog, I would recommend the Museum though, what we saw was great and it was very inexpensive at €7.

Another Taxi and approximately 10 minutes away from the Hotel du Brienne is Au Pois Gourmand, our second eating experience (and Jules (2’s) last as she she was heading to Marseille the following day). I try and research what I do and where I eat I guess a bit like a detective looking for a needle in a haystack, I really hate disappointment when it comes to food. I wouldn’t say I was a great cook, but I can say ’I CAN cook’ having invested probably over 40 days and quite a few thousand pounds in learning from great chefs over the past 9 or so years, so if I eat something I know I could do better, and have to pay for it, well you know…..

As we were being driven to the restaurant, our UBER driver (we did use Taxi’s too, depending on the urgency!) asked if we were going to ’the’ restaurant, ’yes’, we responded. He said he had been told the food was not very good and it was expensive! Oh dear, I thought back at the checks I had made and also how much we had paid the previous night, his second statement was definitely wrong, but I was hoping I had not messed up.

We had been given an Amuse Bouche of something similar to a Japanese Custard, which was really nice, on arrival I had ordered a couple of glasses of Floc de Gascogne, a local aperitif made with a combination of Wine and Armagnac which got things going and went surprisingly well with the Custard and our starter, Langouste and Langoustine Liégeois which was, well yummy. it had a deep intense flavour and a light sprinkling of Piment D’Espelette which I have mentioned before to provide a delicate warmth.

BOOOOOOOM, here we go….The next dish was outstanding, the first was good but now we were heading into ’this tastes stunning’ country. Gambas and Langouste Tartare, Carrot and Citrus Vinaigrette, Puffed Quinoa. The Chef Ugo Plazzotta had been cooking in Asia and Shanghai, this dish suggested just that, it was utterly delicious, brilliantly balanced and my friend Jules (2) and I were talking about it for ages, the wine pairing was perfect.

I forgot to mention at the beginning the menu we choose, sorry! Langouste AND Langoustin with a wine flight of course, it would be rude not to, it was a great value choice at €99. Our sommelier was probably the most enthusiastic sommelier I have ever met, jeez he was so passionate about his trade it was infectious! The next dish to be presented before us, BOOOOOOOOOM Breaded langoustine with puffed rind, White Chocolate-Yuzu cream and its juice. Before you ask, puffed rind is also known as ’Air Bag”, yes I have some in my cupboard at home, inspired by a famous chef Glynn Purnell who has a Michelin star and a dish in his book ’Cracking Yolks & Pigs Tales’ where the ’air bag’ is used to coat squid and give it a crispy umami coating, delish.

Anyway, Chef Ugo had done it again, mixing White Chocolate in a savoury dish was a stroke of genius another talking point of the evening. I must find that UBER driver and correct his views on this restaurant, it’s brilliant.

Half-roasted lobster, seared green asparagus, Chanterelle fricassee and new pink garlic siphon. BOOOOM again, another winner, this Chef and his brigade were on fire, maybe not quite as precise as the previous night, but still very good indeed and all the food was delicious, nicely presented and service was very good too, with monsieur sommelier doing justice to every glass he poured, after explaining why it had been chosen to match a particular dish. Yumm.

Pre-Dessert, a ’Carbon Dust’, Lime and Cream concoction which cleansed the palate nicely. The carbon element was a pleasant surprise as it would normally suggest ’burnt’ but it did not taste like that all, just providing a pleasant texture with the lime and cream doing its stuff to prepare you for the finale.

The evening meal was coming to a close, our Garonne River Bank Table had been a talking point, was there a tide, was the water flowing up or downhill, the food was certainly front and centre of the conversation with the dessert a Surprise” Exotic Chocolate and Passion Sauce ending things very nicely indeed, a combination of Mango, Chocolate, Textures etc. we both said the night had been a complete success and that when I wrote my review, `i would make sure the excellent food was mentioned first’.

The next post concludes the Toulouse element of the trip, and the finale, which was…….wait and see.

………………………………..Until Next Time……………………L8ers………………………..


I am at Toulouse Airport at the moment, waiting for my lift to part two of my second French Adventure for 2022, the first also being food related and a previous blog post. I have been coming to this part of France since 2014, a happenstance moment of flicking through some cookery school web-sites and stumbling across the Gascony Cookery School, todays final destination.

The flight had been perfect, not so keen on the 3:00 a.m. wake up and a blocked M4 due to an accident (hope no-one was seriously hurt), but with all being well I arrived in plenty of time, and the short flight from Heathrow to Toulouse-Blagnac went without a hitch. There are numerous ways of getting to Toulouse from the airport, I have been here some 7 times, but always in transit to somewhere else, I had never actually been to ’The Pink City’ which was famed for the red brick used throughout many of its buildings, and radiating a pink hue accentuated as the sun set; it is truly a beautiful place to visit and I was even more excited to be meeting a fellow foodie I had not seen for years, Jules, we met on a fish course at the very same Gascony Cookery School i was returning to for the third time, and she was flying in from Tasmania on the other side of the world!

The end of the Line!

When I had done my research in planning for this trip I was looking for a sensibly priced Hotel near to transport systems, not too far from the restaurants we wanted to visit and preferably in a quieter part of town so the Hotel de Brienne was chosen, it was a 10 minute walk from the Compass Caffarelli Metro line. It’s a lovely 4 star Hotel close to the Canal Brienne, which links the Garonne to the Midi Canals, and the centre of Toulouse is within easy walking distance.

I decided to take the shuttle bus from the airport, the easiest option and within 10 minutes I was walking towards the hotel and bumped into a……….Pizza Vending Booth….. jeez….never seen one of those before.

I am sure somebody must use them at times of abject desperation maybe after too many bieres on a Friday or Saturday night…..not me though as we were dining in style later in the evening, and before long I had checked in to the Hotel and caught up with my friend from Tasmania, Jules (2) (I am Jules 1!) she is English, in her younger 70’s and was to visit family and friends after we had spent a few days together seeing the foodie side of Toulouse.

We set off to wonder, a random escape into the unknown, the mysteries of Toulouse and its culture, history and food. It was a very hot day, but not the hottest which was due later in the week and after a shortish stroll of discovery we settled down for a coffee and a catch-up and the first of our ’foodie’ experiences at ’The CoffeePot’, which was near to the Basilique Saint-Sernin at 2 Place du Peyrou.

“Fancy a cold-brew” said the waiter, “I don’t drink alcohol before 18:00” I replied, no he said it’s a coffee that’s left to steep in cold water for a long time, less bitter than normal ’cold’ coffee’s, more natural and as their is less risk of the coffee being burnt, it’s a much nicer drink. OK, let’s have two of those please.

They were sold in jars, with paper biodegradable straws, and extremely tasty too so we had one more each and set off back to the hotel to get ready for the evenings entertainment.

Our table at Le Cenacle was booked for 19:30, it’s near the ‘Pont Neuf’ bridge in Toulouse nestling in the ’La Cour des Consuls Hotel and Spar’. The chef Clement Convard is innovative and pushes the boundaries with many of his dishes so the night was going to be a gastronomic night of fireworks, perfect as it was July 14th, Bastille Day and expectations were high.

I didn’t get a chance to write down the amuse bouche description, suffice to say, it tickled the tastebuds preparing us for the delights that were to come. We had picked ’The Cenacle” menu option, a selection of 6 dishes along with a wine flight of 5 different wines chosen to match the food. This was my friend Jules first Michelin star experience so I was somewhat nervous with what she would think, and whether the experience was overpriced and underwhelming!

We were then surprised with another course which I didn’t see on the menu, It was a Smoked Burrata, with Tomato Gazpacho, Onion Crisp Tomato and Pepper. And then along came a freshly made Brioche bun that was still warm and a Butter whipped with Thyme Flowers and put through some kind of noodle machine to make a ’worm pile’! Both were extremely tasty indeed and continued to tempt the taste buds.

The first course, Mackerel & red pepper Smoked and grilled, Squid ink crisp & Tomato ice cream was served in a round dish, the disk suspended the ingredients above a cavity full of a delicious full flavoured thick ’soup’, although it wasn’t. BOOOOOM, here we go, Michelin quality at its best. When you broke the disk and ate all the elements together, dancing on the tongue, in the throat, all over everywhere. YUMM

And what do we here, we questioned the waiter. Service so far had been immaculate, patient, great interaction and explaining to a couple of native english, not much french speaking food fanatics each dish, and when questioned even further, did their utmost to ensure we knew what was on the plate.

Lets go with Lobster In salad with zucchini Tagète herb granité. This was a delicate dish, delightful, tasty, subtle. At this time our waitress suggested trying some of the granité on its own, and then pile onto the dish and ’dive in’. BOOOOOM another hit, the delicate flavours of Lobster, the tiny Courgette adding texture the granité taking you in a completely different direction with its chilled herbyness, delish.

The next dish was somewhat fascinating, Sous cloche Bucatini pasta dome Toasted pine nuts & basil Cream of vieux Rodez cheese. Some might say it was a ’classic’ pasta and cheese sauce and in some ways yes it was, but in others it was so much more refined and delicate. The cheese sauce really packed a punch and was ’mighty’, the pasta perfectly cooked, texture from the Pine Nuts drew everything together beautifully.

The next course, Mediterranean Red tuna semi-cooked Eggplant Millefeuille & rillettes Tomato and verbena foam was outstanding, I wasn’t sure If I was going to like it, yes the Tuna, one of my favourites should have been great but this particular construction…BOOOOOOM another winner, in fact all the dishes so far had been outstanding. We had been offered copious amounts of delicious home-made bread throughout the evening, wine had flowed (more of that in a bit), and each dish meticulously put together with so much expertise, my friend Jules and I could not stop talking about each dish, comparing our views, she was having a great time and I was happy she was having a great time after travelling over 30 hours on a plane, she deserved a nice meal and she was loving it.

This next dish was awesome, Pigeon from la Coulonnière Roasted, almond and popcorn crust Potatoes cream with almond and Amaretto! Read the description at least three times! Amaretto in Potatoes, jeez it really did work, this was so so clever and even more delicious, you have to come to this restaurant and try it, just brilliant and clever food, thank-you Clement Convard and your brigade. I am guessing it was the subtle (ish) almond and popcorn crust that helped the potatoes along but its was mind blowing.

Dessert finally arrived, Apricot from Le Lot poached and confit Raspberry sorbet & jam Light foam, transparent crisp. Yum Yum Yum ’nuff said’, it finished the meal perfectly and cleaned the palate at the same time.

So, I mentioned the wine flight earlier, it was very good indeed, we did think though that the last ’glug’ a sparkling wine, was not sweet enough to match the absolutely stunning and delicious end to our fantastic meal.

We had a range of really excellent wines and all except the last were perfect matches, the whole meal was bl@@dy awesome, sorry for the slight language, it was damn good and my friend said it was the best meal she has ever had…. magic.

This day was a relatively short one, quick wander, amazing coffee, awesome meal, and then as we were leaving, as it was Bastille Day, there were thousands of people streaming off the bridge as the celebratory fireworks were finishing.

The next post will be covering the following day, a visit to a market and another different, but amazing meal.

……………………Until next time…………….L8ers…………………..

‘Lengthy’ Memories of The French House Party Cookery School 2022

Another trip to The French House Party is complete, as usual so many memories and experiences although this time I did not have to put out a tree fire at 23:00 whilst the ‘Pompiers’ rushed to the scene, it was out by the time they arrived. It’s my fourth time here and will not be my last, although my next adventure in about 6 weeks is about half an hour from this location, at another cookery school I frequent, I just adore this part of France but more about that next time.

From Neil picking me up at Toulouse airport (thanks my friend), to Moira dropping me off its been just brilliant, seeing my Michelin Starred Chef friend Jean Marc again was wonderful, he is such a kind, gentle and generous man, the latest addition Gregory was a class act, I have just tried one of his hand made chocolates that was gifted to me by the lovely Irish contingent that are now close friends (delish), we shared so many laughs it was body aching at times, in fact most of the time. The Foie Gras Macaron, pictured above was a Gregory invention that was inspired, its didn’t last long and melted in the mouth, savoury and sweet simultaneously!

Producer from father to son since 1875, La Maison Guinot will immerse you, young and old, in a unique journey around 6 generations of winegrowers. 20km from Carcassonne and 1 hour from Toulouse , come and discover all the mysteries of the oldest sparkling wines (Blanquette and Cremant) in the world, in our century-old cellar. I love this place, the experience makes your think twice about buying Champagne (well me anyway). Whilst you cannot get bottles shipped to the UK (they are a smallish batch producer and well, Brexit has complicated things), I managed to get two bottles of their best in my small case. You can buy ‘similar’ products in most supermarkets which are very good, but Guinot is the ‘nectar’ of Limoux in my humble opinion.

Carcassonne market with its sea of fresh produce is another treat experienced during this culinary adventure, seeing the explosion of colours, variety of lettuces, legumes and, well everything the aromas drifting through the air just get the saliva drooling for something to savour.

Nestled in the Hotel de la Cité, in the medieval Citadel of Carcassone, which has existed in some form since the 6th century BC is the 1 Michelin starred restaurant La Barbacane headed up by Chef Jérôme Ryon. It’s a stunning dinning room, lots of wood panels and ancient character with an efficient team of brilliant waiting staff, attentive but not overpowering. The food was sublime, amuse bouche, taste ticklers, trout, beef and strawberries delivered in different and inspiring ways, as usual it made us think, debate, cogitate and digest and think about what was to come. To be honest, I had been a little ‘devilish’ making Jean Marc who was going to be joining us in a couple of days, seem like Gordon Ramsey, and I continued to subtly suggest he would be a really hard taskmaster, which is, in reality completely the opposite when you meet him for real.

Back to H.Q. and we start cooking, Confit Duck and Mushroom Quiche sounds interesting, Pork Filet Mignon in Puff Pastry with Malpère Sauce and Strawberry in Hibiscus Granita, boom, delicious and we made it ourselves with the guidance and tutoring of Chef Gregory Legros!

Eating breakfast, lunch and dinner every day might seem too much, but many of the options are quite light, and if you want a small portion, you are doing the plating, and if not just say, there is no pressure to ‘stuff your face’. Much of the food is quite healthy (yeah), well maybe I am stretching that myth a little, its a cookery school, your learning to cook great food so enjoy it like we all did, especially the cheese, three times a day, I was in heaven.

Everyone got the chance to have a go at preparing all sorts, the lovely and very funny Joan, such a kind lady decided Choux would be a good experience, but these were savoury and extremely light and very tasty one variant with a Norwegian angle, the other was Mediterranean; the multi layer chocolate cake was just that, chocolate on chocolate on chocolate, but just cut yourself a small piece if you are calorie counting.

Breakfasts at The French Party are a Communal affair with time to natter, joke, put the world to rights, debate the contestants of the Eurovision Song Contest, and get to know each other ever more. As a group we ‘hit it off’ within seconds of meeting on the arrival day and we enjoyed our time together both in and out of the kitchen. Bernard went for an early daily walk and on one of those, we tasked him with bringing back some croissants and pastries from the local boulangerie to test, they were not great, ours on the table were far much better, by a yard mile, along with the rest of the delectables, breakfast is always fresh and delicious. If you wanted eggs, Moira would prepare them for you, in the four years I have attended, I don’t recall anyone saying yes, just enjoying the fresh fruit, pastries, hams, cheese, jams, fruit juice, tea and coffee and cereals there is plenty for everyone.

Let’s spend a a day, a full on day cooking with Jean Marc Boyer, holder of a Michelin Star since 2007, not bad going indeed. We had another guest join us for the day, Didier, a keen cook who had been gifted a treat by his wife, he was a lovely guy, and very soon he was an extension of the famous five, now six! When Jean Marc starts his cooking it’s always with a sketch of the final dish, sometimes open to interpretation if you have not seen his artwork before. Within a few hours quality dishes are produced, and eaten, in fact I reproduced one last night for the family, my own interpretation of the above, not perfect but very tasty and it was enjoyed by all.

After lunch there is always a short break, then back into the kitchen to cook the evenings dinner, lots of techniques and lessons learnt, jokes said, laughs had, tea drunk…..ah. its 6 o’clock anyone for some bubbly, another treat, short break to chill for a while before back into the kitchen to complete the evenings dinner.

You always get value for money at The French House Party, this amount of time with such an experienced chef is not easy to find anywhere without massive expense, he never looks at his watch and says ‘I’m finished now’, you will see him clearing up as you sit down to enjoy your food, a very dedicated and professional chef, and great personal friend too.

The following morning was the chocolate masterclass with Marion, another familiar face I had previously visited her studio a few years back to learn, and we were connected on Instagram exchanging likes, comments and congratulations over the past few years, it was lovely to see her in the flesh after so long, she is a delightful and experienced chocolatier, and the Famous Five were going to get covered in the stuff!

It was a brilliant session as expected and we all came away with our home made confections, a box made of chocolate with a cocoa butter pattern on the top, I went for two different layers top and bottom to mix things up a bit! Our version of Ferrero Rocher, some close to the size of tennis balls, and almond clusters, finally chocolate covered marshmallows the goody bags weighed a ton but we all had smiles on our faces, it had been a wonderful few hours learning new skills.

After a light lunch, it was back into the kitchen to cook the final meal which included dealing with shelled scallops and rabbit saddles, which were quite challenging. I feel rabbit is like marmite, I hate marmite but love rabbit. You can see our view from the outside dinning table looking over the swimming pool, at night the sun setting was wonderous.. The rabbit caused mixed reactions, it was poached extremely gently for 20 minutes and it was meltingly tender, the included kidney was like butter but I suspect due to a combination of the colour and texture it was not the most popular dish. Now here is the trick, cooking is also about interpretation and I had asked Jean Marc, well told him I was going to finish my rabbit in a frying pan with loads of butter and a dash of oil, only for less than a minute, just to add a little colour and firm things up slightly, it worked a treat!

So there you have it, my week at the wonderful French House Party which ran from Friday to Wednesday, two brilliant chefs, an amazing chocolatier, our chef on the first evening Deidre Corless who cooked delicious welcome meal, Moira our delightful host and her team of helpers that did the washing up, made copious quantities of tea and coffee and helped things run so smoothly (as usual).

And the Famous Five, my new Irish chefs who were absolutely delightful, laughing, joking and making the week even more enjoyable, friends for life we are planning another cookery school trip in the coming months which will be brilliant.

If you ever fancy doing something a bit different then give it a go, I went once and keep returning its so much fun, and you get to meet new people who become lifelong friends. And in July I will be off again to my other favourite cookery school, watch out for the posts!

…………………………Until Next Time…………………L8ers…………………

10:00 o’clock is Wine o’clock

It’s checking out day at The French House Party and as I start my breakfast, my new Irish besties Joan, Seamus, Deidre and Bernard surprise me with a departing present, chocolates and macarons, what a beautiful thought. Not any old chocolates or macarons, hand made by our chef tutor Gegory Legros who had taken us though our paces on Saturday with much patience and understanding, he was brilliant.

We have become more than friends over the past 6 days, its’ difficult to describe the feelings and emotions as we have all shared an amazing experience, not the same as having a few drinks and a laugh at a poolside table in Lanzarote or Magaluf, we have worked together, learnt together, criticised in pairs, rewritten menus just like a brigade of chefs cooking in harmony for months, it has been epic.

We all had some time to spare today, departure day so our host Moira, always looking for ways to ensure we had the perfect experience had arranged a wine tasting……… to start at 10:00 a.m………., nice!

I have visited Domaine Le Fort before, and tried its award winning wines, but not the latest addition, THE best Chardonnay in the World 2020. It’s in a lovely location, near to the village of Bram, about a 20 minute drive from The French House Party HQ. We were greeted by Stéphanie one half of the family double act that are responsible for producing a seriously good range of wines from the Languedoc region of France, you might recognise some of the names on the map above.

Jean Marc was back in the front of the class yesterday afternoon; do you like Scallops, not the queenies and smaller varieties, I mean big fat juicy ones, fresh as the day is young. He produced a 6Kg box of Scallop Shells full of plump juiciness and some knives and off we went, carefully opening the tops, separating the muscle from the lid and doing everything to protect their succulent tender flesh.

The evenings starter was a dish he developed for a famous 5 star hotel in the Far East, Scallops in Parsley and Saffron Cream Sauce, and we were going to make it from scratch!

It’s the 1st time I have cooked 15 Scallops in one go, it’s was interesting to understand how to know when things were complete without lifting one of the juicy tender bivalve molluscs! Anyway, apparently I did a good job and they were all eaten, we debated the Parsley Sauce and I suggested changing to Coriander and dusting the Scallops with Curry Powder before frying, this was a typical session at the dining table, debate, questioning, adjusting. For more info, book the course.

I wanted to introduce you to my new friends properly, from the left Deidre, Seamus, Joan and Bernard. The lovely Marion, a chocolatier extraordinaire is explaining the tempering process on the right. What a bunch, so so funny. It was great seeing everyone play with chocolate for the first time, tempering is not easy and you can soon see lumps and realise things have got too cold!

I am now standing in an empty queue at Toulouse Airport, checkin is still not open, I grabbed a very nice Bayon Ham Baguette earlier to keep me going until I got through passport control. Only 2.5 hours to go and if there are no delays, will be heading into the sky for the flight home.

There were delays, luckily I had topped up when checked In and waiting for the plane to arrive, with a croque-monster au jambon and a drink, the airport was extremely hot beyond passport control but that’s another story.

……………. until next time …………… L8ers ……..

Talk Talk and Didier!

I have deep mixed emotions this evening!

It’s the last night, the last supper, almost the end of another roller coaster of unexplainable emotions, new friends, old colleagues (not from an age perspective), it makes me very happy but extremely sad when meaningful adventures come to a natural end, the cookery school I booked finishes tomorrow and I am flooded, no drowned with simultaneous happy and sad feelings which bring a sincere tear, well flooding to both my eyes. I have always had emotions, feelings that sometimes overtake me, it’s in my nature and that’s me.

I had a delivery today, I am in another country, my lovely wife of over 34 years would not be expecting the delivery of ……….. a jar of Amora Savora Mustard!! It was an important part of the dressing in the dish we made a day or so ago, time has dissolved to be honest so I am not 100% sure when, but time does not matter as its taste was exceptional and the compulsiveness in me stepped into action and I ordered a jar!

We had an extra guest on Monday, Didier, who lives near Carcassonne and was here for the day, a very keen cook whose wife had gifted him a voucher for the French House Party Cookery School, he was really nice and after some introductions during breakfast we all got on like age old ‘chums’, who may have shared an illicit cigarette or two behind the bike sheds after school, nuff said he was fab, fitted in which sounds so awkward, we worked together as a cohesive team, chatted during breaks, sharing stories and experiences, he was just lovely.

If you are wondering what the ‘Talk Talk” reference is in the title of the post it’s about the group of the 80’s led by Mark Hollis who passed in 2019 aged 64. I am listening to their album ‘The Very Best of Talk Talk’ whilst writing, it’s a ‘post rock’ style of music that is both melodic and rhythmic, it seems to inspire feeling and contemplation simultaneously.

The view from our outside dining area is not half bad, when the sun is setting it is even more stunning but I won’t share that, look, back and see for yourself as I have on 4 occasions now and still come back for more.

Today we went to see Marion at her chocolate shop and laboratory. Marion is lovely, a kind soul, and has been making chocolates by hand for over 12 years, running workshops for enthusiasts for just as long. I met Marion on my last trip before COVID and it was great to see her again, we connected on Instagram after the last trip and have had conversations ever since.

Fun was had by all, unfortunately Didier was only here for one day but the rest of us had so much enjoyment, learning how to temper chocolate, making all sorts of tempting goodies, it was definitely a children in a sweetshop experience but we were full grown adults acting like under 14’s, sucked in by the temptations of the wicked coca pod and its decadence.

Referring back to the group ‘Talk Talk’, songs which have been bouncing ear to ear whilst I have been scribing this blog post there are two tracks that have been like basketballs in my head resonating on a personal level and seem to convey a meaningful message, the first is ‘Life’s what you make it”, the second is ‘ It’s my life’. Make of it what you will. Nite!

……………………………Until next time…………………L8ers………………..

Restaurant S Comme – An Experience at Château de Palaga

Everyone has been busy in the kitchen and probably put on the odd ounce, the Chocolate cake above is a multi layer affair, I produced the first, coco-pops with added tempered chocolate, mixed and formed into a circular crispy base (not as simple as it sounds), then a layer of piped Chocolate ‘cream’ as glue, a flourless (ish) cake and more piping with some hazelnuts to dress, it was rich and decadent.

Today has been intense and I did warn them about Jean-Marc, he has a Michelin Star, is beyond professional and probably one of the the nicest people you could ever meet! Actually my new Irish friends loved him, he is an amazing guy, very calm, extremely patient and whilst first impressions may have you wondering, after a while you get where he is coming from and everything falls naturally into place.

It’s actually midnight, I have a bottle of Corbières 2018 open and the excitement and adrenalin of the last few days is rushing through my veins. We have a lie in tomorrow but that seems to pass me by, birds are very active singing their hearts out from about 04:30, it’s beautiful and melodic, rhythms echoing from tree to branch to bush, mesmerising and strangely calming.

As usual I won’t provide a running commentary of my trip as I would rather you come and experience it first hand, I know what you are missing as do my new friends. We have turned into food analysts, critics, judges, discussing how we might change, tweak adjust certain recipes to suit our own styles and preferences.

With that in mind, another one of our evening excursions was to a brilliant little restaurant called ‘S Comme’ in the village of Palaja which is a short distance from Carcassonne. On the way there, our driver Neil was able to stop at one of the best viewpoints of the Citadel and I was able to capture its ‘atmosphere’, a delightful view (above) which really underestimates the impressive structure in all its glory. The atmosphere at the restaurant was calming, the food delicious and very unassuming, the two Belgium’s that cook, take the orders and serve did an amazing job of explaining the menus and producing stunning plates of mouth watering fare. It’s well worth a visit if you are in the area

I fell in love with Carcassonne on my 1st trip, not just ‘La Cité’, the medieval citadel of the fortified city which is stunning, but its rich and generous surrounds, and reaching further out to the ancient and historic region of Gascony and its many castles, rolling countryside and attractive villages and market towns. And without forgetting Domaine St Raymond, the base of The French House Party, with its elegance and stunning sunsets.

Time for a cuppa, it’s 07:30. I did get some sleep and now look forward to a morning of chocolates.

……………….Until next time…………L8ers………..

My Happy Place – Another Trip to The French House Party

Life has been somewhat challenging for a while. New job, multiple bereavements, a 15 year old with ADHD facing exams, a vitamin B12 deficiency making me feel somewhat ’weird’, the news has been ’interesting’, both locally and on a global scale and to be honest, my head needs some space, time to rejuvenate.

Have I ever mentioned I am a bit of a cheese ’nut’. Whilst eating a stunning gourmet lunch at La Barbacane, a 1 Michelin starred restaurant in the centre of Cité de Carcassonne (the ancient citadel) I could not resist the cheese course before dessert, a choice of 5 different goats cheeses, with a truffled honey, it was absolutely delicious.

I have made some amazing new friends on my latest trip to ‘The French House Party’, you should really try it, something different, exploratory if you like, with, in my case a food slant, but boy does it help take away life’s challenges for a few days and gives you a chance to change your focus, learn some new skills in the process, meet new and interesting people and recharge the batteries at the same time. It’s my fourth time here so feels very familiar and like a second home.

The famous and incredible musician and composer ‘Mike Batt’ is here in August for a creative songwriting course! His multitude of hits include ‘Bright Eyes’ – No. 1 in six countries for Art Garfunkel, ‘A Winter’s Tale’ – No. 2 for David Essex, ‘Caravan’ for Barbara Dickson, and ‘Nine Million Bicycles’ and ‘The Closest Thing To Crazy’ for Katie Melua, whom he ‘discovered’ and managed for 10 years, selling 11 million records on his own label!

Carcassonne is a wonder; medieval, old, atmospheric, extremely crowded and hot in the summer, but this is May, it’s mild and there is plenty of space to move about. I am with my new friends in no particular order, Joan, Seamus, Deirdre and Bernard and what a lovely bunch they are, wonderful, full of character, laughing and joking, I couldn’t wish for any other people to be with on my foodie trip, something I did regularly before that dreaded ‘C’ word. We are sharing this adventure of exploration, food, wine, chatting and putting the world to rights.

I don’t want to sound like a moaning old git, but there is something about French Markets, and European markets in general. They are kind of rugged and beautiful at the same time. Dodgy looking vegetables which would unlikely been seen in the UK, rotisseries of Chicken, with their flavoursome fat cooking sliced potatoes served in foil containers for people to take home for lunch. Massive melons, sliced into chunks for people to munch on, every possible variety of Lettuce, Asparagus everywhere, all colours and sizes (the season is well under way) it’s a joy to behold if you have any appreciation of food, and we visited a cracker in Carcassonne, nestled under the ‘younger’ walls of the newer, old city!

I am on the 6 day Gourmet Explorer (for the second time), having also completed the Advanced Course (a couple of times) and this time we have a new tutor in Gregory Legros, a kind, calm and extremely talented Chef, Tutor and maker of wonder. My good friend and 1 Michelin star awarded Jean-Marc Boyer will also be joining us for a couple of days, causing havoc as usual but he is also a kind, patient and extremely talented Chef who I have now known for over 5 years, a dear friend indeed.

Meet Seamus, a cheeky fellow, full of mirth and kindness busy prepping some mushrooms for a super rich………wait for it…….. Porcini and Duck Quiche, well we are in the region famous for ‘Canard’, and Foie Gras of course. The Porcini were dried, so we rehydrated them, and then being careful to remove the grit and nasties, reduced the liquor to a thick syrup a bit like the fluid that collects in Tobacco Smokers pipes, the the gap in the bowl beneath the cup if you have ever seen such things, but shown below to give you an idea!

It was unbelievable being back in The French House Party kitchen with fellow foodie enthusiasts after so long, although I was at a cookery school in November last year, the trip to France, the atmosphere, the location, the weather always gives me an extra level of energy that cannot be described…. And the passion of the French when it comes to food, it’s contagious and difficult to describes unless it’s something that you ‘get’.

During this session we had made short savoury pastry, prepared fillings, stripped confit Duck, made a reduction with the Porcini juice to intensify its flavour and had some fun along the way. The resultant dish was extremely rich, decadent and downright delicious.

I am going to stop now as we have a night out at a local restaurant but suffice to say, I am feeling less anxious, calmer, my head is not so confused about things in general and we have the pleasure of Jean-Marc tommorow.

…………………….Until next time…………………… L8ers……………………

The Finale – Paul Ainsworth at No.6 – Eating Padstow!

The last night had arrived, I had ‘grazed’ less during the day as I had a big evening ahead of me, I had secured a table at a special restaurant, Paul Ainsworth at No.6 and I didn’t want to spoil it by being full up before I even arrived!

I did not know what to expect, well that’s not completely true as in previous weeks I had taken my family to experience Michelin Star Restaurants, and even a Chef’s table and all had been exceptional, until now, this evening was going to be beyond special, but I had no idea, no real understanding as to what would happen……….

The Michelin Guide Uses The Following Ratings:-

1 star : “A very good restaurant in its category” (Une très bonne table dans sa catégorie)
2 stars : “Excellent cooking, worth a detour” (Table excellente, mérite un détour)
3 stars : “Exceptional cuisine, worth a special journey” (Une des meilleures tables, vaut le voyage).

A warm welcome on arrival, ushered politely to my table and the first booooom of the night!

My table looked straight into the kitchen, this was going to be an interesting night, I could see the brigade preparing the food, awesome. I loved the ‘Make it Happen’, ‘Make it Happen Together’ signs on the wall, to me it sums up so much, better to work as a team than on your own! I ordered a glass of chardonnay brut, camel valley from Bodmin in Cornwall, it was a special last night so why not go out in style. Rather than a flight of wine, I chose a bottle of de loach, ‘heritage collection’ Chardonnay from California.

I was presented with the menu, the first time a beautifully printed menu I can keep, a memento for me, the night was getter better and better what next? I had to decide what to pick for each course, some were very obvious, and took seconds to decide, Beetroot (well, caviar was involved), Pidgeon (a no brainer in my book), and having had a ‘Cep Fudge’ at an awesome vegetarian restaurant in London that has unfortunately had to close permanently because of COVID, the Chocolate as it had a Cep Caramel and I was intrigued! I noted some other words on the menu, I am not going to describe each event, just book and go like I did, you won’t regret it.

The 1st ‘treat’ was the Tales of Porthilly, I am not going to spoil the story, suffice to say it was fascinating and the delicate, complex morsel of food was good, no very good, no, extremely good, I cannot describe it, just bloody good! I did take tasting notes on my iPhone with descriptions to help write this post as all the food was complex in so many ways.

Crapaudine Beetroot, what on earth! Only probably the oldest variety in existence, translated it means Toad Beetroot, apparently resembling said animal this beast came with a spoon of exclusive Paul Ainsworth No.25 Caviar, jeez this course was blinding, the underlayer of crisp Potato indescribable, it had a soft texture like layers of thin ribbons, sublime, decadent and another booooom!

Anyone for a Scone, yes please, preferably Cheese, your wish sir…………This was a pleasant surprise, I happen to adore Cheese Scones and whilst, like many decent restaurants, you don’t fill yourself up with bread before eating…. Well actually there is another reason, the bakers seem to have been the ones that disappeared during COVID, so rather than buy bread in, they don’t serve it! Anyway, back to the ‘scone’ course, served with No.6 home made butter. There is another local story attached to this delectable morsel, book now!

Kelp Cured Cod (changes textures, helps season), exclusive to Paul Ainsworth Camel Valley Brut Veloute which was delicious, rich, smooth, velvety….. Boooooooom! Throughout the evening the front of house had been the best, especially Olivia, Chelsea and several of the kitchen brigade, who personally served dishes, describing each one with obvious pride and passion, this restaurant was nothing short of epic.

Pidgeon anyone, yes please, how about all of the Pidgeon with an umeboshi condiment….. wait a minute One of the chefs came out of the kitchen and proudly served my Pidgeon, and explained the story behind the dish, nice. And then….

The Pidgeon keeps giving, I am not going into the details of this course other than to say that I have eaten in multiple 1 star and a 2 star restaurants twice (in France), and this is probably the best plate of food I have ever eaten, yes I know its actually 2 plates but who cares it was bloody AWESOME, BOOOOOOOOOOOM!

This is yesterdays scone, to be honest I don’t care if it was last weeks scone, I want the recipe, I want to learn how to make it, it was off the planet, nuts, delicious how many BOOOOOOOMS have we reached ? It was a clever, cunning palate cleanser setting me up for the final course.

And what do we have here I asked? Bit of a Vel au Vent, Ganache type of Milk Ice Cream Arrangement with as my notes say, ‘Mind Blowing Complex Cep Sauce!’ I see and hear another BOOOOOM coming!

During the evening I had been watching and listening to the activity in the kitchen, it was quiet, everyone seemed relaxed, the mechanics of a well oiled machine was in full flow. I had been able to speak to several of the chefs during service, and after service too. I was amazed to see them getting prep done for the next day AFTER they had cleaned down, not seen that before. They were obviously all good friends, the body language gave it away.

Olivia went out of her way to make sure my questions were answered, being a curious nosey foodie, it was a very special evening and one that will stay with me forever.

At the beginning of this post I described the 3 Michelin stars, what you need to do to get each one. I drove 230(ish) miles to get to Padstow, albeit for a foodie week, where would I place Paul Ainsworth at No.6 Well its definitely not 1 Star, it definitely IS 2 Star, and considering how far I drove, and I would do it just to take my family to experience the food, that makes it 3 Stars in my book, but what do I know about food!

………………………..Until Next Time……………………….L8ers……………………

2 Dinners Remaining – Eating Padstow!

So finally Wednesday had arrived, we were on day one of the two day cookery course and on the itinerary, Lobster Risotto, the same dish I ate in The Rick Stein Seafood Restaurant the previous evening, what a result!

There were some obvious differences like the quantity of Lobster meat, the colour of the Risotto stock, the reduction, but I was chuffed, it was a good rendition of the ‘professional’ version I had had the previous evening. Mine is on the left in case you were wondering!

I had received a lovely message from St Petrocs reminding me of my breakfast sitting, whaaaat, surely I had booked the evening meal, what a pillock! A quick call and within minutes I was back on track and booked for Wednesday evening at 19:45, phew that was embarrassing!

The informal Bistro was only a 5 minute walk from the hotel, very convenient, as I arrived the friendly front of house team welcomed me, and showed me to my table, the place was buzzing with excitement and anticipation as guests ordered their food and expectantly awaited its delivery.

As before I made my choices and constructed a ‘wine flight’, a glass of wine to match each dish (hopefully)! The comprehensive menu was very good indeed, with dishes like Pear and Rocket Salad, Oyster Charentaise, Turbot with Bone Marrow Gravy and Truffle Oil, certainly lots of choice and definitely French influenced.

So what to start with, hmmm, yep, Pidgeon, love Pidgeon, served with Watercress and Potatoes and the wine match was Malbec Classico, Kaiken, Mendoza Argentina 2018.

Using the internet: “The grapes were hand picked and sorted, and then cold soaked for seven days to extract aroma and colour. After that the grapes were fermented for 10 to 12 days, and then kept on their skins for 10 days to give colour and structure. Following fermentation, 40% of the wine was transferred into French oak barrels for six months, of which 10% were new and the rest second and third use. The rest of the wine was unoaked to retain the fruit flavours and aromas in the finished wine. The wine was naturally fined and gently filtered before bottling.” Whatever they did it was very very nice!

Now, the Pidgeon, something I have eaten many times, it was cooked perfectly, but if there was one criticism, the dish was a bit too acidic, it needed some sweetness (IMHO). Later that evening (much later), I was chatting with the Head Chef Mark on Instagram, and highlighted my observation which he embraced admirably, this was the 1st of several interactions, something that made my week evermore enjoyable, thank-you so much Mark for your virtual conversations.

Now to mains, another favourite, Plaice, a whole one, with roasted Red Peppers, Chilli, Garlic and Oregano served with buttered Potatoes, wine match was a Rick Stein White Burgundy Macon France 2020, nice.

There is something about Plaice, it has a unique (yes I know all fish,….unique..) flavour, slightly sweet, but different, delicate but with strength at the same time so can stand up to bold additions like Peppers and Garlic, well that’s what I believe…. It was extremely tasty and Ricks Burgundy was very good too.

The front of house had been very attentive all evening, allowing gaps between courses as I had also eaten at the cookery course during the day so definitely needed some respite to get though nights culinary adventure.

I’m really not a dessert person, I tend to find them too much after a big meal and usually go without, honest, I prefer cheese. But, this was a celebration of ‘Padstows Finest’ week so got my courage up and ploughed through, it had to be done!

So the Wednesday night Finale was a Chocolate Pave, Peanut Crumb and Salted Caramel Ice Cream, washed down with a delicious Sauternes Cypres De Climens Barsac Bordeaux 2014, so what can we find on the internet about this beauty: “Cyprès de Climens is the delectable wine for aperitifs, good food and epicureans. It expresses a spring-like character, a gushing temperament. Its nose is redolent of white flowers, mint, lime blossom, citrus fruit, apricot and spices. All delicacy and sensual seduction, it gives itself simply, showing a graceful and youthful lightness.” oooooohhhkaaayy in my opinion it’s very tasty and not too sweet!

So, another epic night, great front of house, extremely competent chefs in the kitchen, delicious food, delicious wine and topped off with chatting to Mark later that evening, another awesome evening.

………………………………Until next time…………………………..L8ers……………………..

(The Finale of the week comes next, it’s very special so watch out if you want to see what happened!)