France Weekend
Bailliage of Bordelais
Périgord, November 9-10, 2018
A real high point for gastronomy

Here is a short summary of our Périgord Weekend, which took place at the beginning of November. An incredible weekend, both in terms of gastronomy and in terms of sharing.

A message from our Bailli: Jean François Guichard…

During the evening of Friday 9th of November, Laurence and Pascal Lombard welcomed us for a “dinner with friends”, with a surprise menu unveiled to us all.

The aperitif from the Bailliage’s cellar gave guests the opportunity to enjoy a wonderful 1995 Monbazillac, and enabled some of us to get acquainted with the “Rosette” appellation.

We were then served a glorious appetiser: the Périgord speciality Tourin (garlic soup), revisited by the Chef. This paved the way for a delicious meal: outstanding foie gras, monkfish fillet cooked to perfection and a dessert based on figs from the Chef’s orchard.

The morning of Saturday 10th of November was a studious occasion for almost all participants who took part in the cookery demonstration! The group of “apprentices” managed to prepare a very respectable risotto made with some famous “Alba” truffles! Exquisite.

A small amount was sampled as an aperitif, while the rest was served with lunch. Participants went home with the chef’s recipe, and so will be able to dazzle their Christmas guests! We hope we’re invited!!

In the afternoon the group braved the pouring rain to visit a sturgeon farm where Perle Noire caviar is produced. This farm is located above Les Eyzies in the Beune Valley. The visit included a tasting session, which was a real treat.

The Gala dinner brought us all together to enjoy a wonderful menu created by Pascal and his team:

MENU

Appetizer

Chestnuts and mushrooms from our very own grounds
free-range egg, Maragogipe, Lascaux Malt

River pike-perch
fillet poached in fig leaf milk
black fruits, crayfish cromesquis
Elderberries from the garden and caviar from Les Eyzies

Chicken from local farms
hay-smoked and roasted, served with truffles and foie gras

Périgord saffron and honey
Iced, crispy and creamy

Alba truffle, Burgundy truffle, chestnuts, mushrooms, caviar, ingredients from the garden or neighbouring farms: this meal was an explosion of autumnal flavours in Périgord. All of the ingredients beautifully accompanied the zander and the chicken. Not forgetting the honey and saffron to finish off a majestic dessert.

The wines selected by the Chef for the food pairing, approved by the sommelier and our Bailliage’s one and only - and favourite - Vice-Échanson, complemented this firework display of flavours brilliantly, and sometimes surprisingly.

All in all, not only was this Autumnal Weekend in Périgord a real high point for gastronomy, but also for friendship and sharing. Furthermore, it gave us the opportunity to present Chef Pascal Lombard with his plaque, completing his welcome into the Chaîne!!

Thank you to all the members who came and shared this last event of 2018 for our Bailliage. We look forward to more gourmet adventures in the New Year, which you will be hearing about soon.

Chloé Cazaux-Grandpierre
Chancelier Provincial, Bailliage Provincial of Aquitaine