By / 17th November, 2014 / Uncategorized / No Comments

Photo 11-11-2014 14 55 03The graylag geese went pass the échalier yesterday, thousands of them… They are going south and I will only see them again in Spring. It is always with lots of emotion that I see them crossing the Berry sky. The formation of their flight changes all the times, shaping the V and reshaping it often. The Greylag Goose utters flight-calls such as loud, honking series of notes with repeated deep “aahng-ahng-ung”. When in flocks and migrating as it is the case at the moment, they make such a racket above our heads and you cannot miss them! .They suddenly sort of stop and swirl around for a while at dusk to land on the many lakes of Sologne in order to feed and then leave again in the morning. What a show! And it is also the first sign of winter…

Boots are shinning and out of the cupboards and summer closed are folded and pack up for next year. It is now time for soups and casseroles cooked for a long time on the stove.

On the soup themes, I have plenty to do with the help of a fantastic cookbook called “Soupsong” by my American friend Pat Solley, where you will find a world reference of soups, their history and the recipes… Great read and source of information.

The organic garden of Fussy has started to harvest Jerusalem artichokes, celeriac, parsnip, leeks, beetroot and pumpkin… And for the next six months of soup making, you will always find a soup on the menu as my collection of recipes for this type of dish is well establish after my last ten years but I like to create so let me surprise you…

On the casserole themes, I have so much choice! Rogan Josh, the famous lamb curry to warm yourself up….Beef cheeks cooked in a stock I prepare with sesame oil, white wine, soya sauce and star anise, ginger and garlic, slowly cooking for hours on a low heat so that it becomes tender and melting… such a treat in the days where all is fast! Veal head, many regions of France claim it as theirs and it is often naturally on the menu during the cold seson with the gribiche sauce (mustard, capers, chives, gherkins, shallots and crushed eggs, oil and vinegar), usually served simply with a boiled potato.

It is time to come to the Echalier, snuggle up near the fireplace in our comfortable sofas and give yourself some good time with my slow food…


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