It should be quite a weekend here in Perigord.
Dinner with very old friends in a local restaurant tonight and tomorrow my friend Pierrot the policeman, with a house full of our French friends, is coming to our place to make an omelette aux truffes and becasses a la ficelle (the tiny birds will be roasted over our open fire in the old stone chimney, and the juices drop onto a giant tourte of pain de campagne).
Saturday other French friends are throwing another dinner party for us and on Sunday Julia and I begin our duties as members of the jury for this year's Prix Rageuneau, the culinary prize for the chef who best uses foie gras, truffles and Bergerac wine in composing a meal.
This includes wine tastings as Chateau de Tiregand, Chateau Thenac and Monbazillac, and truffle tastings at Sainte Alvere. That takes us through until Tuesday, if my liver can stand it.
Dinner with very old friends in a local restaurant tonight and tomorrow my friend Pierrot the policeman, with a house full of our French friends, is coming to our place to make an omelette aux truffes and becasses a la ficelle (the tiny birds will be roasted over our open fire in the old stone chimney, and the juices drop onto a giant tourte of pain de campagne).
Saturday other French friends are throwing another dinner party for us and on Sunday Julia and I begin our duties as members of the jury for this year's Prix Rageuneau, the culinary prize for the chef who best uses foie gras, truffles and Bergerac wine in composing a meal.
This includes wine tastings as Chateau de Tiregand, Chateau Thenac and Monbazillac, and truffle tastings at Sainte Alvere. That takes us through until Tuesday, if my liver can stand it.
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