Our local food market , Marché des Lices, Rennes, has made it on to one of the best food market venues in the world!  The FT article is summarized in the link below:  MARCHÉ DES LICES “Described by the preeminent Breton chef Olivier Roellinger as “the best larder in Brittany”, the second-largest food market in France (below) was founded in 1622. Some 300 stalls sell everything from seafood landed only hours earlier to Roscoff onions, big snowy cauliflowers, dozens of apple varieties, honey and other foods that comprise what Roellinger describes as “the Celtic diet”. Treat yourself ..read more

One of the nearest traditional stone houses to the school is Kerrouet Lodge. It has a large kitchen, lounge/diner with two bedrooms and one bathroom. It has private parking, washing machine, wifi and a large garden.  Here are some photos:  ..read more

Lots of  folk have a deluge of green tomatoes this time of year. One way to use them up is to pickle them. This is a classic Danish recipe which is always a winner!  Ingredients  1 kg. Green tomatoes, washed. 5oo ml clear vinegar 300 ml water 600 gram white sugar 1 vanilla pod Method Cut the big tomatoes in half or quarters and pinch a hole in the small ones with a fork. Put the tomatoes in a preserve glass which has been sterilised. Flake the vanilla and put it in a pot with the water, sugar and vanilla, and boil it up. Pour the hot liquid over the tomatoes. Put the lid on t ..read more

Kerrouet House This is a lovely healthy warming dish from Provence. Makes a pot for up to 4-6 servings. Ingredients 1  aubergine cut in 12 mm slices  1 courgette cut in small dices 1 yellow, red and green peppers in small dices 250 gram onion chopped 500 gram tomatoes without skin and seeds 3 cloves of garlic Olive oil Sugar 2 tablespoon chopped parsley Thyme Basil Method 1 Sprinkle the aubergine slices with salt and leave them for 30 minutes, dry them    from water and cut them in smaller pieces, and fry them in olive oil, when they    golden, take them out ..read more

We recently visited the Shard in London and enjoyed one of their cocktails “Bubble High Tea”. It was the inspiration behind my latest cocktail which is simply called Kerrouet Passion.  Ingredients  1 shot (50ml) of gin. 1 shot (50ml) of Cointreau. 1 shot (50ml) of passion sirop 1 shot (50ml) of lemon cello 1 shot ( 50ml) of peach syrup or grapefruit syrup. 50ml of freshly squeezed lemon/lime juice. 500ml sparkling water 1 large tablespoon of popping boba passion bubbles.  1 orange slice. 1 tablespoon of crushed ice. Method Using a large Bourgogne glass, add all the above ..read more

There is nothing like a crispy sage tempura which makes a delightful accompaniment to aperitifs or just a simple snack.  Easy to make especially if you have an oversized sage plant by your front door!  Ingredients 15 sage leaves ( washed and gently dried) 100g tempura flour ( wheat/corn flour) 150ml cold sparkling water  Salt/pepper to taste 500ml of vegetable oil Method Wash and dry the leaves.  In a pan heat the oil in a deep pan to 180 degrees. Add the sparkling water slowly to the flour and gently whisk until you have a creamy consistency. Add seasoning to ta ..read more

serves 2-4 ingredients 1.5 kg- 3.3 Lb of pork filet Marinade ; 1/4 cup of olive oil Salt and pepper Spices, which can be herbs de Provence, rosemary, smoked paprika, ect. Method Clean the filet of the silver skins as they are tough; put the cleaned filet in the marinade and put it in the fridge for a couple of hours, - can be done in the morning and ready for the evening. barbecue : Preferably a charcoal one as it gives the meat the smoky flavour. Make sure that there are no direct flames. Put the marinated filet on the grill and slowly roast it for 10 minutes, turn it around so it has ..read more

We use a lot of Crème Fraiche in our recipes ( often mixing it with cream to make a thinner sauce!). It is expensive to buy in the USA and France so it can be worthwhile simply to make your own. It’s a very simple process but you will need to start the process the day before you need it!! Ingredients  1and a half cups fresh cream Half cup of buttermilk  Method In a large glass jar with a lid, add the cream and buttermilk together. Mix thoroughly. Leave in room temperature overnight or at least 12 hours. It will thicken overnight and now you have crème fraîche. Keep in the fridg ..read more

Salad of Brussel sprout and apple A great salad served with a slice of foie gras, Parma ham or smoked slices of duck breast. or salmon fish cakes or frikadelle for 6 people 250 gram / pound of Brussels sprout 1 big tart apple ( Granny Smith) 1 medium finely chopped onion optional : walnuts and kale can be added Clean the Brussels sprouts and either finely chop them with a knife, mandolin or a food processor. chop the apple very fine as well into matchsticks, mix it in a large bowl with the red onion. Dressing 2 tablespoon of red wine vinegar 1 tablespoon of dijon mustard 1 small spoon of honey ..read more

We introduced a new cocktail to our repertoire recently. It is so simple to make and absolutely delicious. I am sure you will love it! Ingredients for 4 servings 30ml Tanqueray Gin 10ml sugar syrup  20ml fresh lemon juice  lemon zest for dressing Champagne  Method In a cocktail shaker with ice add the lemon juice syrup and gin and mix thoroughly. Once mixed add a little of the mixture to 4 champagne flutes. Slowly add champagne. Decorate with lemon zest and serve.  ..read more