Le Tour de Lacanche

We are in the middle of a major renovation (read that as EXTREME MAKE OVER) of our kitchen including taking down some walls and replacing the entire hardwood floor on the first level. However the center piece of the renovation is the Lacanche Pianos Gastronomes, in a deep Rouge Bourgogne.

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The Lacanche brand is manufactured by Société Industrielle de Lacanche S.I.L, which is located in the village of Lacanche, in the department of Côte d’Or. The origin of the business commenced in eighteenth century when the owner of the land decided to combine the local iron ore that ran under his property and use the local wood and water to produce cast iron products.

Originally the produced all types of cast iron stoves (for heating not cuisine) but then in the early 1900s migrated into wood fired stove/ovens. The factory remained in the family until 1972 when it was sold to the Valéo Company, however by 1981 Valéo decided to divest of the business.

That decision created the opportunity for André Augagneur, a former employee to acquire the property who with his son Jean-Jacques have transformed the Lacanche line to a world class manufacturer of Pianos Gastronomes.

When we placed our order for our piano we were informed that they only manufacture the products to order and that it would take six to eight weeks for the piano to be produced. Thus we decided that we should take a trip to Burgundy and visit the factory. Boy are we glad we did ask for a tour.

Upon arriving in the village, you see a town that looks like time has past by, and we had a hard time trying to find the factory. However we finally found these small signs that lead us to the main entrance.

We were given a tour by the sales manager for International Operations so it was great that we could have him explain to us the production process in English. Almost the entire product line is manufactured in this factory and the only process performed elsewhere is the enameling of the pianos.

The factory uses many state of the art techniques including robotics but you still can feel the Artisan pride of the people who manufacture the various parts and for those to handle the assembly. The final step of the process is a computer quality assurance process that tests every combination of usage and only once the piano passes, is the piano given its serial number.

We are now anxiously awaiting the completion of our piano so that it can be shipped to Le Bugue and installed in our cuisine.

You can get more information about Lacanche from their website or from their International website.

Lacanche Factory Tour

One of the Lacanche Pianos in the showroom.

Lacanche Factory Tour

The entrance to the Lacanche factory.

Lacanche Factory Tour

The machine that cuts out the stainless steel pieces.

Lacanche Factory Tour

One of the many stamping machines that form the walls of the Lacanche ovens.

Lacanche Factory Tour

Another one of the machines that cut out the stainless steel pieces.

Lacanche Factory Tour

The factory is highly automated using what looks like state of the art robots.

Lacanche Factory Tour

One of the processes which can not be automated, where the edges of the walls are ground to form the perfect edge. These edges are curved and not straight which provides a stronger joint.

Lacanche Factory Tour

The standard models assembly line. The difference is that for the standard models, the oven travels from station to station and multiple people will work on the oven.

Lacanche Factory Tour

One of the rouge bourgogne pianos that is almost fully assembled.

Lacanche Factory Tour

A completed Lacanche piano ready for quality control testing. This is the same model that we are buying, but ours will be Burgundy Rouge.

Lacanche Factory Tour

The Lacanche Rotisserie, one of the many options that you can choose from.

Lacanche Factory Tour

One of the original furnaces that the Lacanche factory used to melt the iron ore.

Lacanche Factory Tour

The Lacanche Logo.

La Table de Leo

Located in a small town called Saint-Avit-Sénieur, located between Monpazier and Belves in the Dordogne, is a wonderful restaurant called La Table de Leo. It is a very contemporary looking restaurant that prepares excellent cuisine. The menu was very creative and we both had the Menu du Jour, which is only available for lunch during the week.

Everything about the meal was excellent, starting with a beautiful amuse bouche, followed by an Entrée, a Plat and then of course Dessert. We also had a glass of wine at lunch which perfectly complemented our meal.

You can find more information about La Table de Leo at TripAdvisor or Michelin. Alternatively you can also contact them via their website.

La Table de Leo

La Table de Leo

Salade de Chevre Chaud, very yummy and I liked the cheese wrapped in the filo packets.

La Table de Leo

Pigeon with a chestnut purée on artichoke hearts.

La Table de Leo

Twelve hour roasted pork on a bed of home made sauerkraut and potatoes.

La Table de Leo

Exotic Fruits with a Mango Sorbet.

La Table de Leo

Deconstructed Couer du Café.

Duck With Port-Cherry Sauce

Last night we prepared a new meal for us, duck breasts with a port-cherry sauce. Living in the Dordogne there is no shortage of duck and we thought this would be an excellent albeit, fairly simple recipe.

The duck is marinaded for several hours in a mix of soy sauce and Sherry. Then you will prepare a sauce by reducing cherries, chicken stock, beef stock, Port and a thyme sprig until there is around ½ cup.

Around the same time you will start to cook the duck breasts in a heavy large skillet over medium heat until the skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium.

Finish the sauce by adding cornstarch and whisking in butter until it is velvety.

Slice the duck thinly and diagonally, plate and serve. We paired this with a full bodied Bergerac wine which complemented the meal very well.

If you would like the recipe you can get it here.

Duck With Port-Cherry Sauce

The duck breasts scored and marinading.

Duck With Port-Cherry Sauce

The cherry sauce properly reduced with all the butter whisked in.

Duck With Port-Cherry Sauce

Once they are golden brown (after about 10 minutes) turn them over and cook until done.

Duck With Port-Cherry Sauce

The duck is ready to serve.

Duck With Port-Cherry Sauce

The cherry sauce properly reduced with all the butter whisked in.

Duck With Port-Cherry Sauce

Thinly cut the duck breasts diagonally to be served.

Duck With Port-Cherry Sauce

Duck with Port-Cherry Sauce, plated and ready to serve.

Restaurant Eléonore

It was our last night staying in Monpazier and we decided to have dinner at Restaurant Eléonore. It was a short walk from the house we were staying at, which makes it so nice to be able to enjoy yourself and not worry about the drive home.

I had the à la carte menu with a selection of three plates while Jo Ann had the menu du jour so we were able to have a sample of both menus.

Everything we had that evening was superb and the restaurant has a good (albeit limited) selection of wines from the area and Bordeaux and which were reasonably priced.

The service was outstanding and totally matched the quality of the food and the wine. We strongly recommend this restaurant.

For more information about the restaurant you can check out their website,  The Michelin Guide or TripAdvisor.

Restaurant Eléonore en Monpazier

Mimosa with Quail Egg, Citron Confit and Cavier, a wonderful Amuse Bouche.

Restaurant Eléonore en Monpazier

Queues de Langoustines, with a condiment of mangue-papaye and crème coco au ccombawa.

Restaurant Eléonore en Monpazier

Foie Gras Mi-cuit Eléonore, wiht fine créme carottes and walnut oil dusted with a red wine sea salt. Very Yummy!

Restaurant Eléonore en Monpazier

Choco-Caramel-Café, with a creéme glacé sirop d’érable and noix pécan.

Restaurant Eléonore en Monpazier

Filet de bœf with racines de persil au beurre noisette, white asparagus and a sauce of port and Péridord truffes.

Restaurant Eléonore en Monpazier

Dos de Saumon with perles de Savoie à l’encre de seiche, leeks and ginger done in papillote and a watercress sauce The Perles de Savoie à l’encre de seiche is pearls of black ink pasta

Restaurant Eléonore en Monpazier

Pears poached in wine with a speculoos ice cream and an almond cookie.

Restaurant Eléonore en Monpazier

Château Terre Vieille Pécharmant 2010, an excellent choice for the night’s meal.

Restaurant Eléonore en Monpazier

Menu de Restaurant Eléonore à la carte

Restaurant Eléonore en Monpazier

Menu Edward the menu of the day

Auberge du Belvedere

It was a cold and somewhat dreary Sunday, so what is better than having lunch at a new restaurant recommended by some friends that we had not been to. This time the restaurant was the Auberge du Belvedere located just outside of Tremolat. The restaurant is clearly one of those out of the way locations and we even made one wrong turn getting there but that is part of the adventure.

When we did find the restaurant, the parking lot was full and as we walked into the restaurant, it was full of local families all having their Sunday lunch together. Sunday lunch in France is not a “fast food” event, so for the Auberge du Belvedere, you need to plan on spending 2 to 2 ½ hours for lunch (which with great conversation is still too short).

The meal starts with a glass of a Kir and then is followed by a multiple course meal. To cut to the chase, everything was excellent and so I will let the photos speak for themselves as to the quality of the food. The service was excellent and we totally enjoyed ourselves.

The restaurant is located at Lieu Dit Rocamadou, 24510 Tremolat, France (+33 5 53 22 49 01) and you can read more about it on their TripAdvisor.com page.

Ferme Auberge du Belvedere

Menu du jour at the Auberge du Belvedere

Ferme Auberge du Belvedere

The potage du jour which was a delicious soup of noodles, chicken and a comforting brooth.

Ferme Auberge du Belvedere

Pâte de foie gras and a foie de canard. Very yummy.

Ferme Auberge du Belvedere

This plate was the Entrée chaude du jour and was roast pork in a heavenly sauce. Very yummy!

Ferme Auberge du Belvedere

Confit de canard et pommes de terre sautées. Traditional fare that tasted wonderful

Ferme Auberge du Belvedere

Confit de canard et pommes de terre sautées. Traditional fare that tasted wonderful

Ferme Auberge du Belvedere

The dessert du jour, which was a light cake with pears, toasted almonds and what tasted like a Poire Williams sauce.

Salade de Chevre Chaud Marine

 

Last night we prepared a Salade de Chevre Chaud Marine, also known as Warm Salad of Grilled Marinated Goat’s Cheese. This is a recipe from “Le Cordon Bleu Classic French Cookbook, the Centenary Collection” and interesting cookbook of traditional French cuisine.

The salad was wonderful, visually as well as having an excellent flavor. If you would like a copy of the recipe you can find it in our recipe database at Searching4Zen.com.

Salade de Chevre Chaud Marine

Salade de Chevre Chaud Marine

The frisée and radicchio torn and tossed with all the wonderful herbs.

Salade de Chevre Chaud Marine

The cheese is ready to bake under the broiler.

Salade de Chevre Chaud Marine

Salade de Chevre Chaud Marine, plated and ready to serve.

Bistro Burger et frites de Patate douce

Spring is starting to appear and we were looking to break out the BBQ and have some good grilled hamburgers with some sweet potato fries. However not wanting to ignore the cuisine of where we are living now we decided to meld the good old American cheeseburger with Steak Frites, voilà un bistro burger et frites de patate douce. I do not know if that is the correct translation for sweet potato fries, but it sounded good when I checked it out on Google translate.

The mixture of bacon and beef makes for a very juicy and tasty hamburger with a slice of any type of melting cheese to coat the meat. Jo Ann had the idea of using the  béarnaise sauce which added a great flavor to the burger.

It was a great meal to imitate the BBQ this spring and I hope the weather will continue to provide us with the warmer temperatures.

Bistro Burger et frites de Patate douce

We grind our own meat for our hamburgers using a mixture of 80% beef and 20% bacon.

Bistro Burger et frites de Patate douce

The sweet potatoes are sliced and ready to be oven baked to create our frites.

Bistro Burger et frites de Patate douce

Whisking the Béarnaise sauce

Bistro Burger et frites de Patate douce

Bistro Burger et frites de Patate douce ready to serve. The hamburger is toped with the Béarnaise sauce which is also used to dip the frites into.