BEAUJOLAIS NOUVEAU DINNER

Thursday 19th November.
During last summer, the Beaujolais region enjoyed warmer temperatures and lesser rain than Cote d'Or. As a result, the berries were smaller with more juice concentration.
The wines have a deep purple colour. The aromas evoke more the cherries and the blackberries than redcurrant or raspberries.
The first wines tasted show a very velvety and silky style. They are round, rich, without any tannic character.
There will be a selection of Beaujolais Village Nouveau, carefully selected from different domaines.

Menu for the evening
Terrine de Gibier, Chutney aux Pommes
(all game shot by the boss)
Soupe a l`Oignions Gratinée
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Beaujolais Coq-au-Vin, Pommes de Terre Sautées
Cabillaud au Vin rouge, Pommes de Terre Rösti,
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Mousse au Chocolat, Biscuits Sablés
Tarte au Citron
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Un Verre de Nouveau

£28.00

RHUBARB CREME BRULEE

Rhubarb crème brulee

serves 6

300g / 11oz fresh rhubarb
3 tablespoons caster sugar
2 vanilla pods
300ml / 11fl oz double cream
200ml / 7fl oz full fat milk
8 egg yolks
80g / 2 ¾ oz sugar

METHOD
Preheat the oven to 140°C/275°F/Gas 1.

Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.

Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.

When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.

Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve.

Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.

CHANGES TO DECEMBER OPENING TIMES

We will be opening for Monday lunch in the month of December, along with the usual times the restaurant is open.

WELCOME PIPPA

SHE'S ARRIVED!

Congratulations to Rob our head chef and wife Polly on their new healthy bouncing baby girl that was born today!

ABERGAVENNY FOOD FESTIVAL

Last weekend we attended the Abergavenny Food Festival which we have been to before but had forgotten how big it was and how many people it attracts. The place was heaving with people especially being a beautiful day. We had made the right decision to get there early. For anybody who loves food I recommend it because there is plenty to see. I have one down side to say though there was allot of repeated stalls and the food was good quality but stodgy.

It was good to see so many local types of produce from a lady making casis, masses of local cheese to the delicious calorific Welsh cake. One thing i was impressed by how well organised it was but still retained a laid back atmosphere.

CRAYFISH

Latley we have been out catching crayfish. They are at their best during the 15th of August and the 15th september, also because the water is low and slower flowing so it is easier to catch them.
How to catch them by Jean Pierre:

Bait an old rat trap or a old net with fish or meat , leave it on the river bed and when enough cray fish are trapped lift and empty the crayfish and start again !!

today we made "ecrevisses au whisky"in the restaurant.