We’ve been in the other yellow kitchen for 6 weeks and I
haven’t written one word of blog. There are many excuses I could make, none of which
are interesting, unless you are imminently visiting – i.e. the bathroom is
nearly ready and the guest quarters look lovely. Also KK has planted a garden –
which is important food news. 50 tomato plants, salading, herbs, a new raised
bed and incipient tidiness in other garden zones.
There has been excellent food, naturally. The lovely
daughter was already here when we arrived and had been subsisting entirely on
canned and bottled products from the cellar. Lucky her. Our first guests
arrived four days after we did. The Blacksmith gave us one of his late geese to
eat on the 8th of May (VE day) after much post ceremony drinking and
eating of the baker’s snacks and petits fours. The Blacksmith’s lady hereinafter
known as the Artist, gave us an enormous rabbit which I cooked, as usual in
white wine and mustard. More about rabbit some other time – rabbit will feature
much in our diet, since the Artist has a gift for rodent rearing. Our nice
guests also took us to Chez Poirier
(see previous eulogies) where a suitably delicious and gargantuan meal was
eaten after perusing the Monday market in Chalais. There are also photos of food somewhere in a
camera which will form part of a blog at some point.
The main point of
this meandering is to tell the world that the bar restaurant in Petit Bersac is
opening on Monday.
I can’t tell you how excited we are! If you thought we
were excited about the bakery … well...
Officially, the restaurant opens on Monday 18th
June 2012 at noon and I proudly reserved the first table. Yes! But tomorrow – Friday 15th
at 5pm the village is invited to aperitifs and nibbles to meet the restaurant
ladies. There will be photos, there will be excitement, there has been gossip. Two
women with a small red-headed and adorable child; the mother of the chef was an
accountant and now looks after the baby. Isabelle (call me Isa, I’m shy and I
love food) the chef, and Aurélie (I manage stuff) who will do everything else
except build stuff and hew wood – Isa does that. Likeable, competent,
enthusiastic, brave and, above all here, in our newly renovated bar, grocery,
restaurant. We are excited, proud, and we wish them all the very, very best. Please
be successful and please stay.
Le Vin Doux, open seven days a week for lunch and dinner,
from dawn to late for coffee and drinks and buying a bag of pasta. Local food,
produced by local people, fresh – there is no freezer – modern and respectful of
tradition.
And I’ll be there on Saturday too – the council is having first
dinner there and significant others are invited (KK is quietly pleased). So there
will be news – I know what the menu is because I chose it and I’m not telling, but I'm quietly confident.
So, three days in a row - what shall I wear??!!!
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