Christmas in the Kitchen
Elevensies French Style…
Service went really well today, seventy guests well fed and happy, I kept calm which is remarkable in itself and it was a fitting end (almost) to a busy Christmas.
You may recall an earlier post about our traditional elevensies known as entente cordiale where the kitchen stops for a cuppa and a bite to eat. This year was a storming success, sweet and savoury treats from France including homemade petit fours..
…before that we had warm baguette with pates and rilletes made by one of the chef’s father back home in France along with some fabulous regional cheese and saucisson.
A wonderful Chartreuse was served with cake, biscuits, more truffles and delicious nougat from its place of origin in Montelimar.
All in all a great effort by a girl working ten to twelve hours a day, six days a week.
Off now until two o’ clock tomorrow, the kitchen garden is due a visit with some long overdue asparagus croping in the morning followed by some overdue shots with my new 100-400mm lens. Right now a partridge, some bread sauce and a particularly fine bottle of Macon awaits me. A bachelor’s life, who’d have it!
Miles
a nice looking spread and a good idea - taking time out like that !
Hope you didn’t burn the partridge
On a side note I was introduced to rilletes this year and absolutely love them - fresh from France of course - a rare treat.
Well done on surviving
Rod
December 25, 2007 @ 7:27 pm
Rod,
It was a great feed, rilletes are delicious, we make a lot of them at work.
The partridge was fine thanks!
Miles
December 26, 2007 @ 12:40 pm
Miles,
This is such a nice idea and it all looks very tempting. Excuse my ignorance, could you describe rilletes please? I feel that I am missing something special here.
The fresh air is beckoning in your kitchen garden, a most welcome change, no doubt.
Elsie
December 26, 2007 @ 3:11 pm