French Market Newsletter -Foodbarn -Meursault Michel Lafarge- New pates -Confit de canard – Weekly recipe: Saute de veau sauce citron avec galette de choufleur

 

Dear French Market Shoppers,

We are going through some hectic changes with the weather, hopefully it means Spring is around the corner. Last Sunday was like a summer’s day and I had a beautiful, relaxed lunch at the Foodbarn in Noordhoek, I am never disappointed when I eat there, Frank’s food is always excellent and I enjoy trying their recommended wine pairings.

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Today I was woken up pre-dawn with hail, thunder and lightning so we are definitely back into winter again this weekend. Definitely time to stay indoors, light the fire and enjoy some good French wine. My selection is extending, this week I will receive some more wine from Alsace and a couple of bottles of another Meursault from Michel Lafarge. The Lafarges have been making wine in Burgundy since the 18th century. Their wines have a reputation of consistency and infallibility and represent exactly what each vintage should be like. You can see my full wine list by clicking here.

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If you don’t feel like cooking but want something easy to snack on with your wine while you watch the Bokke match versus Argentina at 21h40 on Saturday evening, I have received some interesting new jars of French pates including country terrine with piment d’Espelette (a chilli pepper), wild boar with Armagnac, hare with rosemary, pork mousse, Duck (without pork) terrine to complement my existing range. Combine this with a platter of my delicious French cheese, a crisp baguette from Cassis and you have the ultimate snack.

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Another easy dish for a cold winter’s evening is Confit de Canard. This is slow cooked duck legs, their meat is tender and tasty. All you have to do is heat it up in a pan and serve it with something decadent like potatoes sautéed in duck fat. For a full list of items in stock at the shop click here.

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cauli potato galette 011 (400x289)For my recipe this week I wanted to try something tasty but slightly different. I have not cooked veal for some time and I had forgotten how beautiful it tastes. In my favourite Good French Cooking book by Mapie Toulouse Lautrec I selected a recipe which combines gently cooked veal with a light, delicate lemon sauce. The lovely flavours of this dish were derived from the fresh herbs growing in my kitchen window and a lemon from my tree. The lemon adds a hint of tartness to the wonderfully smooth flavour of the veal. Sautéed veal with lemon sauce is really easy to make and delicious to taste, (I had to restrain myself from licking my plate clean). I served the veal with a Galette made with cauliflower and potato in order to mop up the sauce as much as possible. Click here to see the recipe.

William Fevre Chablis Premier Cru FourchaumeI paired the dish with an excellent wine from William Fevre, the Premier Cru Chablis from one of the best vineyards, Fourchaume, which is located on the right bank of the river Serein. This wine’s flavour is distinguished from other Chablis by its rounded lemony flavours and fresh minerality so it goes beautifully with this dish.

I trust you have a great weekend and I look forward to seeing you soon.

Regards

Suzanne

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