A taste of Luberon at "Le Pavillon de Galon" B&B

We've been silent the past weeks as we are working hard on our next professional adventure. But do not panic ! ;-) We still do have time for long week-ends and will continue to post our "Art de vivre" findings on a regular basis.

Just back from a short stay in "Le Pavillon de Galon" B&B, i just could not resist sharing this experience with you. The "pavillon" is located in the little village of Cucuron, South Luberon, Provence. We decided to take the TGV train from Paris to Avignon (2h40mn). We then rented a car ( i do recommend Sixt which i booked through their iphone app ) and thanks to my great tomtom app we reached Cucuron after an hour of relaxed driving.

The 18th century mansion - Roman Pool

The little village of Cucuron is nice and is a central spot to discover Luberon. "Le pavillon de galon" is located at the exit of the village along a small road. A "remarkable" garden will welcome you entering this multi acres domain, bought 12 years ago by Bibi and Guy, a parisian couple. 

Apart from an amazing restoration of the 18th century main house, they planted more then 10.000 fruit trees along the years. They also have a decent number of olive and truffle trees, as well as a small kitchen garden. All they will serve you for breakfast is home made except the fresh goat cheese coming from a neighbor. Be ready to re-discover the forgotten and genuine taste of apricot and fig. They even produce their wine called "Hocus Pocus".

10.000 fruit trees we did say !

Fresh goat cheese from the neighbor at breakfast

You got the point ! This place is designed by and for "Epicureans". The owners even propose cooking and wine tasting classes mainly during the summer. In their own wonderful kitchen, the largest room of the house !

There is also a very nice minimalistic pool to refresh, as well as a couple of fountains and basins dating from the roman empire. So relax and feel the history, you're in good hands at Pavillon de Galon.

For eating, wether at lunch or dinner time, we do recommend "La Closerie" in the very charming village of Ansouis, ran by Delphine and Olivier Alemany. Book long in advance for dinner at +33(0)490099054. We went for lunch and opted for the 23€ menu which was simply exceptional. In particular the starter "Cauliflower soup with local black truffle". "Un sans faute" as we like to say in French. They also strongly recommend "La bartavelle" restaurant in Goult, 40 mn away from Cucuron. Should you try that one, let us have your feedback at bsimeray@gmail.com

La Closerie - Ansouis - Luberon

Cauliflower Cream - thin chips - black truffle

In Cucuron you will also find a one star michelin called "La petite maison", ran by chef Eric Sapet. We had diner there which i would qualify just average. Completely overrated and overpriced. Unless they had a bad day that night ! Which can always happen.

All in all another long week end we will keep for long in our memories. We wish you to discover this wonderful region and experience the flavours of Luberon.

Hasta pronto !
Benoît

Risotto Alle Gamberi e Capesante by ADV

"Art de vivre" is today sharing with you one of its best recipe and more importantly one technique to prepare a good risotto for 4 people : 

1. Start buying the proper rice. Carnaroli is our prefered one. But arborio can also be used. Both are now widely diffused and distributed. Should be an easy search
2. Ideally you should have kept a chicken or vegetables based bouillon from previous meal in your frige. In most cases you will not have that. Just boil some water and use a simili of French "Maggi" bouillon cube
3. Mince an entire white onion
4. Take a narrow but deep stove. Heat it with low fire. Add 50 gr of butter and half of the minced onion
5. As onions become translucid but not yet entirely cooked, add 150 gr of rice. Increase slightly fire. Melt onion and rice, keep on stiring with a spatula until the rice turns pearly. Spread the rice equally to cover all stove
6. Throw 15cl of any dry white wine with again slightly increase fire so that the alcohol can evaporate. Should take no more then 30 sec
7. Bring back fire to low and start adding your bouillon. Just enough to cover the rice. As soon as your bouillon gets consumed, add some more to cover. Repeat until the rice gets cooked. Just add what is needed. That is the secret.
8. When you feel the rice becomes cooked but still a bit al dente, stop adding bouillon.
9. When almost all bouillon got consumed, add another 50 gr of butter and very thin slices of premium parmeggiano cheese. Salt & pepper.
10. With fire on, melt it all until you get a creamy risotto
11. Serve and Enjoy ! 

As on the picture above, you can serve risotto with sea food which will have to be cooked separately. You could also decide to have it as described above or also add any vegetable ( mushrooms and especially funghi porcini, zucchini, carrot, leek...). So let your creativity express and start enjoying what finally is a very easy dish to prepare.

Important to mention : the picture above is from a risotto we prepared as any other recipe we did present and will.

Asado for ever ! Buenos Aires, Argentina

Like almost all Argentinians do during the weekend, we yesterday gathered with the family. And we will likely repeat that today ! The family spirit is something strong and serious here. Very similar to what you can experience in Italy. Probably because around 60% of Argentinians do have Italian roots. 

And like every argentinian gathering with family over the weekend, we did an "asado". Which most of you will translate as BBQ. We bought "lomo" and "carre de cerdo" at a very regular supermarket in Pilar, north of Buenos Aires. Despite a very strong inflation lately ( 25% anticipated for 2010 ) especially on meat, we spent no more then 15USD to feed around 8 people.

The secret to cook meat here in Argentina is to first succeed in preparing your fire. You can count on an excellent charcoal which is not the case in many other countries i have visited. When it turns grey then you can place it below the grill, it will last another good hour. Which is more or less what you will need for the pieces of meat we've selected.

Us in Europe we tend to eat meat "bleeding" or "rosé". Here they almost exclusively prefer it well cooked. Be aware that in most of the restaurants, this is how they will serve it should you not insist to get it "Bien bien jugosa".

Well, after an hour of cooking and an excellent "espumante" from Luigi Bosca, i could enjoy the best meat i've ever had in my life. So did apparently the Argentinian family ! In other words when visiting Argentina, get invited to a local asado ! This will appear more fun, much cheaper and by far much better then in any restaurant. Vivement le week end prochain ! :-)

Foie gras de canard frais pôelé, vinaigrette d'agrumes à la coriandre

This is nothing related to our adventures here in Argentina. But a dish i love to prepare for my wife, friends and family. I'd like to share my secret recipee with you :

1. Most important you need a very fresh duck liver. It has to be entire, firm and homogeneous.
2. 1 grape fruit , 1 orange that you will peel. Then separate and extract with a thin knife all the quarters pulp of both fruits. Once done then slice them into very small pieces.
3. Put both grapefruit and orange sliced into a bowl. Add olive oil to cover ( a basic not too tasty one is sufficient ), salt and pepper. Taste along the way. Cut some coriander and add it. We'll call that "vinaigrette d'agrumes"
4. Cover this "vinaigrette d'agrumes " preparation with a thin plastic film and keep it in the fridge for an hour.
5. With a large and pre heated knife, cut obliquely the liver in slices of 2cm thick. 1 slice per person.
6. Put a bit of salt and pepper on both sides of the slices.
7. Pre heat your plates in your oven.
8. Bring a stoven to highest temperature.
9. Take out your plates from the oven and spread your "vinaigrette d'agrumes" on the edge.
10. Put your liver slices in the heated stoven without any oil or butter. Cook them no more then 2mn on both sides. When flipping them, take out the fat.
11. Take them out from stoven. Quickly place them in a a cloth to remove the surface fat. Place the liver in the middle of the plate.
12. ENJOY !