By Patrick Moon
Languedoc meals and cuisine.
Returning to his not easy domestic in southern France, Patrick may simply fill the times holding toddler vines from marauding wild boar and hiding child truffle oaks from unscrupulous neighbours. despite the fact that, the neighborhood campsite café has simply been remodeled into an bold new eating place and he's intrigued via the proficient younger chef’s choice to accomplish perfection on a shoestring.
Patrick quickly unearths himself pitching in, sleeves rolled up, to spend a yr 'backstage' and proportion the triumphs, failures and sheer exertions in a small yet critical French eating place kitchen. yet will the VIP diners wager that he hasn't ever made mayonnaise sooner than? Or that he positioned the inaccurate sauce at the starter?
Not content material with all this, Patrick additionally embarks on a much wider exploration of the Languedoc’s most interesting produce for the desk, from potent family names to eccentric peasant smallholdings. in the course of the seasons, his quest uncovers the secrets and techniques of olive oil and salt creation, the mysteries of Ricard and the Roquefort caves, and the miracle of the glowing Perrier spring. He even unearths time to go to a few of the region’s most sensible cooks for extra 'behind the scenes' discoveries.
But there are continually the vines and olives, let alone aubergines, difficult recognition at domestic…
First released in 2005, Arrazat’s Aubergines, Patrick’s moment publication, is a brilliant stand-alone learn for any Francophile, food-lover or armchair chef, deploying a colorful forged of interesting characters and a wealthy vein of humour to convey a wealth of interesting info. For lovers of its predecessor, Virgile’s winery, it additionally maintains the tale of many favorite figures, together with Virgile himself.
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Additional info for Arrazat's Aubergines: Inside a Languedoc Kitchen
Arrazat's Aubergines: Inside a Languedoc Kitchen by Patrick Moon