Posted by: kathandroger | April 14, 2018

Bat on a hot tin roof…..and glorious food.

I like bats. There is something wonderful about the appearance of those flying mini dinosaurs at dusk on a warm summer evening. And the fact that they make no noise that we can hear only adds to their charm. I remember well listening on a special apparatus that makes their sounds audible one lovely evening in Dorset. They chat to each other like a crowd of washerwomen, or at least how I imagine washerwomen chat. It must have been chat like that at our wash house down the road many years ago when the local ladies chatted over their chores. Anyway, we have lots of bats here, and we often find them in our outhouse. But it was with some alarm that the wife noticed something a bit different on cooking me another lovely meal a couple of evenings ago. IMG_3951
Above the cooker, pendulating gently in the rising steam from the simmering spinach, was a bat who had obviously got his resting place rather far from his normal abode. He seemed quite content and made no attempt to move, perhaps enjoying the culinary aromas wafting about his olfactory organs.IMG_3950
Normally we would have left him to fly away later, but the gentle steam was soon to give way to the more pungent and hotter aromas of sizzling duck breast. I feared for his well being and gently prised him from the metal grill and placed him in his normal abode next door. I hope he was not too displeased.

We love eating. Food can be an uninteresting fuel or a gastronomic delight. We all have enough to eat in the West, and making time to enjoy a good meal rather than stuff some bland nourishment into our bodies as fast as possible should surely be one of the pleasures of life. We eat very well at home, so any meal in a restaurant should be something we cannot achieve ourselves. In France the restaurants are said to be amongst the best in the world, but even here there are some good and some not so good. Very sadly, our local auberge serves expensive meals in the evening which are obviously produced straight from the freezer. We do better ourselves. But we have a couple of local venues which we love and which produce gastronomic delights we could never achieve. Such was one meal last night, in a small local restaurant run by a young local couple we have got to know quite well. The chef is in his twenties, was trained in a local starred enterprise, and has a real passion for his job. We always try food we have not had before, and last night we sampled some Mullet, caught locally in the Loire and prepared by Jeremy in his own unique way.IMG_1483
The fish was served on a bed of potatoes with stuffed cherizo on top, and with a wonderful creamy sauce. Mullet is not a fish that is often served, being difficult to catch and often associated with the muddy harbours it is often seen in. It was lovely! And to follow, our usual habit of relinquishing dessert was deserted to eat a trio of chocolate, in liquid, soft an hard preparations.IMG_1485
All this was punctuated by various tasters, including asparagus in cream with cumin, and a tasty onion soup starter. With a local fine white wine, and good company the inner man was truly satisfied. Long live the local restaurants and the chefs with the passion and the imagination to produce such wonderful food.


Responses

  1. What is the name of the restaurant?

    The bat on the range hood is intriguing.

    • Susan, we ate at the Assiette Creuse in Descartes. Jeremy and Aurelie are from Chaumussay where his father has a goat farm, and he worked at chez Dallais. Wonderful food, but not appreciated enough by the locals!


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