My husband and I were offered a night in a Relais & Chateaux resort. The only place I could imagine going to was the late great Chef Bernard Loiseau’s famous place in Seaulieu, in the French region of Burgundy.
Today run by his charming wife Dominique Loiseau, with Chef Patrick Berton, his former kitchen hand, the 3-star restaurant offers a “Bernard Loiseau menu”, which of course we chose.
We were delighted by a succession of amuse-bouche and dishes. A refined cuisine where pure original flavors are maximized; no more than 3 different tastes in each dish, 3 main ingredients each cooked separately and to perfection.
We were surprised by the incredibly soft texture of the frogs’ legs (the first time I had ever eaten this! I had never imagined I could eat frogs legs one day but it was indeed delicious!), the delicateness of the pike–perch served with red wine sauce and shallots compôtée – fish and red wine is a strange duo-, the perfectly cooked foie gras with mashed potatoes with a hint of truffles… Absolutely fabulous!
Of all the thing we tasted, there’s one that can easily be done at home, and that even those who don’t like garlic can enjoy, garlic purée.
Separate garlic bulbs in cloves, boil them 5 times, remove the skin and mix.
Portions: 6 serves