A great dinner last night, with the table groaning under a range of dishes that included chicken in a sauce of morille mushrooms, Boeuf Perigourdin, Parmentier of cod and smoked herring, a salad of heirloom tomatoes, risotto of leeks and truffles and an enormous cheeseboard. Bottles of Pecharmant red and Julien de Savignac’s Bergerac Sec added to the fun.
This is a week of intense work in the kitchen preparing the dishes to be photographed for the Bruno cookbook. In the picture with me and the Boeuf Perigourdin I had just made, are food-taster Kobi, the book designer, and Klaus, who is about to photograph the dish.
Most of the work is being done in the kitchen by my wife Julia, taking time off from running her Scottish hotel, and our friend Tine. We have been preparing as many as ten dishes a day, while dashing off to visit markets as they open, duck farms at feeding time, fishermen at dusk, bakeries at dawn and dairy farms when the cows are milked.
This is a week of intense work in the kitchen preparing the dishes to be photographed for the Bruno cookbook. In the picture with me and the Boeuf Perigourdin I had just made, are food-taster Kobi, the book designer, and Klaus, who is about to photograph the dish.
Most of the work is being done in the kitchen by my wife Julia, taking time off from running her Scottish hotel, and our friend Tine. We have been preparing as many as ten dishes a day, while dashing off to visit markets as they open, duck farms at feeding time, fishermen at dusk, bakeries at dawn and dairy farms when the cows are milked.
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