Lamb Chop

This is what we call a lamb chop ha ha, a full half lamb, tender, juicy and local, a real treat.

Happy New Year

It's a Happy New Year from her, and a Happy New Year from him.
Joanne and Chris both wish family, friends and clients a very happy 2012.

Reveillon

New Years Eve, or as we now know it 'The Reveillon' was a great success here at La Petite Maison. A sumptuous supper comprising of  oysters, lobster, crab, smoked salmon, foie gras, pear sorbet, fillet of venison and patisserie accompanied by fine wines and champagnes. Familly and friends were remembered by the lighting of a 'sky lantern' which flew deep into the night.

Merry Christmas

Merry Christmas to one and all, we killed and plucked this years Christmas dinner on Friday, I can tell you, it tastes delish !! You will just have to take our word for it but you can take a peek. This morning, the view across the valley was magnificent, the first hard frost of the Winter with a deep blue sky and full sun, have a lovely day, wish you were here !!

Boargers

‘Boargers’

Grind up the red chilli in a pestle and mortar.

Mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and
wild boar coarse mince.

Shape into manly boarger shapes and refrigerate for half an hour or so to give them a
chance to firm up slightly.

When you're ready to cook the boargers, get a frying or griddle pan nice and hot.

Brush the pan with a little oil, season the boargers generously with
sea salt and freshly ground black pepper.

Cook them until they're well done (Wild Boar can carry Trichine).
Make sure they don't break up as you turn them.

Le Manoir

We have been extremely busy planning and negotiating our future, and here it is, a French Manor house set in its own private grounds with tree lined drive and outdoor swimming pool, everything we have ever dreamed of. There is also a natural spring source which is potable, well established fruit trees and a view across the valley.

Where the hell have we been

Well where the hell have we been? we are asking ourselves the same question, how time flies when your having fun. It's that time of year when we are so so busy in the garden and kitchen, Autumn gives up so many wonderful ingredients for the kitchen and of course the hunting season has opened and the game is arriving thick and fast thanks to the steady hand of Chris, 3 wild boar 32kg-38kg and yes 60kg (the big boar charged him down but without injury) Roe deer 19kgs, 3 pheasants and 1 hare. When Chris kills he gets the best cut of the meat, when another kills, he gets a cut so you can imagine, Joanne is in overdrive in the kitchen.
The cider has been fermented and bottled with the second pressing due in a couple of weeks or so, the cider vinegar has been jugged and is now fermenting nicely.
Chestnuts are plentiful, chestnut jam is maturing in the cave, we roast the rest each evening, imagine?
The bees in the 3 hives have been carefully prepared for the Winter and will not now be disturbed until Spring, they have a good supply of honey to see them through.
The weather has been glorious and Chris cut the lawns yesterday in shorts no T shirt, we continue to eat lunch on the terrace looking over the valley admiring the leaf colour that is Autumn at its very best, back soon, PROMISE, just off to butcher a haunch of Venison and a rib roast of Sanglier xx