We’re celebrating a mid winter wedding at the chateau this afternoon. Chef is starting with a roast garlic and herb consommé and continues with beautifully puffed up and light goat cheese soufflés. Then there’s a little ginger sorbet before the guinea fowl arrives. Chef has deliberately ordered small birds and will serve each guest a confit leg and a pan fried breast, with a Banyols Jus.
Chef did a dry run last week which was tortuous. It was just 11 in the morning when he brought out each course for a tasting and I was expected to take just one spoon or forkful of each, comment and leave the rest. How unfair. It was all utterly divine particularly the guinea fowl which I describe as a super tasty chicken. The difference is subtle but definitely worth the extra effort. It’s served with a carrot and swede puree infused with onion and cloves - the seasonal twist since this gives essence of bread sauce. I could happily have devoured the lot, even at 11am. It’s tough, this chateau life.
Guinea Fowl is definitely the new chicken. Just as the Bauduc Semillion is my new Chardonnay. So that’s our Christmas lunch sorted out then.
