Preparation time: 10mins Cooking time: 30mins Ingredients (serves 8) A knob of butter 2 onions, chopped 1 garlic clove, finely sliced 2 celery sticks, chopped 1 large potato, diced 400g vac-packed chestnuts 1–1.2 litres vegetable stock 1 bay leaf 150–200ml single cream In a saucepan, melt the butter and fry the onion, garlic and celery […]
Ingredients (serves 8) 1 kg fresh cauliflower 150g unsalted butter 1 onion, peeled and chopped 1 garlic clove, peeled and chopped 1 sprig fresh tyme 1 bay leaf 800 ml milk 800ml chicken stock Salt & pepper 75ml truffle oil Trim, wash and break the cauliflower up into pieces or small florets. In a large, […]
As winter shakes of its chilly coat, the meadows, lakes, rivers and trees around Le Chèvrefeuille make way for the fresh, new, delectable, light flavours of spring. Traditionally in the French kitchen, the arrival of spring is marked by a shift from the heavy, rich flavours of winter to lighter, simpler foods, which better suit […]
Autumn has arrived at Le Chevrefeuille and we are in love with the stunning, earthy, colourful edibles that flourish at this time of year. One of our all-time autumnal favourites is walnuts and – wow! Are they bursting right now! We’ve been using our very own beautiful walnuts – picked from the lovely old walnut […]
Why not head for la Truffiere de Péchalifour to meet up with Monsieur Aynaud at his truffle farm, only a few miles from St Cyprien? Edouard Aynaud is the leading authority on truffles in the region, supplying most of the five star restaurants of the area. Péchalifour, is just a tiny cluster of houses; the […]
Somewhere in the Perigord Noir, every morning of the week, in every kind of weather, small farmers and market gardeners get up before dawn to drive their camionnettes to a village or town. They manoeuvre into narrow streets and squares, set up simple trestle tables, and unload boxes of fruit and vegetables harvested only hours […]