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It's Didier, a pastry chef by trade, who cooks with his own specially
home-grown products.
Among his specialities: cream of nettle soup, home-made paté
and potted meats, Poitevin stuffing, cheese pies, rabbit in garlic,
pigeons in gabbage (raised by Didier himself), angel cake, home-made
ice-cream... |
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15 Euros for the meal
The aperitif (drinks), the wine and coffee are included
in the price |
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RECIPE
FOR "FARCI POITEVIN"
(for 8 people)
The ingredients :
1 cabbage, 8 handfuls of sorrel, 2 lettuces, 8 chinese
cabbage leaves, 2 leeks (just the whites) 1 handful of
parsley, 1 handful of chives, 750 g of streaky bacon or
fresh breast, 2 table spoons of flour, 10 eggs, fresh
cream, Cognac, salt and pepper, mixed spices.
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Take a few large cabbage leaves and blanch them (boil
gently) while taking care not to break them. Using a caulinder,
lay a net inside followed by the cabbage leaves, making
sure there are no gaps between the leaves. Wash, drain
and then finely chop the sorrel and the rest of the cabbage,
chinese cabbage leaves, the lettuces, the leeks, the chives
and the parsley.
Cut the bacon into cubes and brown them in a stew-pot.
Add the cabbage, leeks, chinese cabbage and the rest of
the vegetables. Mix well. At the end of the cooking time
add the flour, battered eggs, fresh cream, salt and pepper,
spices and 50 ml of Cognac. Pour everything into the net
containing the cabbage leaves and pull the strings until
the net is completely closed. Leave to cook for 3 hrs
in boiling water with thyme and bay leaves. Leave to cool
for 24 hrs, cut the "farci" (stuffing) into
slices at the time of serving. The "farci" can
be served with a sauce of fresh cream and roughly chopped
chives.
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