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.

Slow Cooker Cassoulet

Cassoulet is one of the ultimate French comfort foods and has always been one of my favorite meals. However to prepare it the traditional French way, the recipe can take several days and many hours of preparation and cooking. We found a recipe on NY Times Cooking from Mark Bittman called “Slow Cooker Cassoulet” which got us thinking why we could not adopt our cassoulet recipe to a less labor intensive and time consuming method.

Although I am sure Cordon Bleu would not approve of this recipe, I can tell you that it was one of the most flavorful and tasty meals we have prepared. The total involved cooking time was only around 1 ¼ hours although it did cook in the slow cooker for five hours.

We paired this dinner with a new (to us) wine appellation from Crozes-Hermitage, which provided an excellent pairing to the cassoulet, even though Crozes-Hermitage is not really that close to Gascony, where cassoulet was first made.

This is a strong recommendation on our yum scale so you should give it a try, especially with how easy it is to make. You can find our recipe at searching4zen.com.

Slow Cooker Cassoulet

Slow Cooker Cassoulet

Arranging all of the vegetables before commencing with the slicing and dicing

Slow Cooker Cassoulet

Carrots, onions and garlic all diced and in the slow cooker ready to cook

Slow Cooker Cassoulet

Sautéing the duck confit until it is golden brown

Slow Cooker Cassoulet

Browning the sausages in the duck fat until golden brown

Slow Cooker Cassoulet

The cassoulet in a deep casserole pan, all that is needed is the bread crumbs and the parsley.

Slow Cooker Cassoulet

All of the meats ready to be put into the slow cooker

Alain Graillot Crozes-Hermitage

The wine which we paired with the slow cooker caussolet. Excellent melding of favors between the wine and the food.

Slow Cooker Cassoulet

Slow Cooker Caussoulet plated and ready to serve

Le Restaurant Victor Hugo

This past week we had lunch at a restaurant in Sainte-Foy-la-Grande which we had found on TripAdvisor.com. The lunch was great as the food was very tasty and fresh, the service outstanding and prices very reasonable.

I had the menu du jour which consisted of three items, a starter of cream of cauliflower soup, a main plate of Veal with pasta and vegetables and a nice apple cake in a yogurt sauce. Priced at €13.90 it was a very nice deal. I also asked the owner his choice for a glass of local wine which was also outstanding.

Jo Ann had a large Salad de Chevre Chaud and a wonderful (I only got a small taste) of a Chocolat Foundaut avec glace de menthe. Not only was it presented beautifully but it was very tasty. Jo Ann also had a glass of the local white wine selected by the owner.

If you are in the area of Sainte-Foy-la-Grande I strongly recommend visiting Le Restaurant Victor Hugo. They are located at 101 rue Victor Hugo, 33220, Sainte Foy-la-Grande. You can find out more about them at TripAdvisor.com.

Restaurant Victor Hugo

Le Menu du Jour.

Restaurant Victor Hugo

Veloute de chou-fleur.

Restaurant Victor Hugo

Blanquette de veau Tagliatelles, légumes. The veal was extremely flavorful as were the vegetables and the pasta.

Restaurant Victor Hugo

Salad de Chevre Chaud

Restaurant Victor Hugo

Chocolat Foundaut avec glace de menthe.

Restaurant Victor Hugo

Gâteau au yaourt pommes-caramel. Simple but very good.

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

Dinner last night was a scrumptious penne boscaiola, a recipe we found on Serious Eats. It was a chilly evening and this meal just warmed your insides and was a earthy and smoky pasta that had loads of favors packed inside.

Being in the Southwest part of France you would think that we would have little if any problems in getting some dried mushrooms, but Jo Ann and I ended up having to shop at three supermarchés before we were able to get all the ingredients (and the proper mixture of wild mushrooms).

This recipe is definitely a strong YUM recommendation for you to try. To get the recipe you can find it in our recipe database at Searching4Zen.com.

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

Finishing up the Penne Boscaiola, it looks so good I can’t wait for dinner!

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

The plated andd ready to eat Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

 

Restaurante La Poudette

It was a chilly day so we decided to have a traditional French family Sunday meal. Although the restaurant was about 20 minutes drive from where we were staying we thought it looked like it would be a fun and enjoyable meal.

All I can say is that you will not be disappointed if you have a lunch or dinner at la Poudette.

The meal started with a wonderful amuse bouche, followed by an entrée, then a main course and we finished with a dessert. We also had a glass of crémant and a glass of local wine with our meals.

I thought that the service was outstanding and very friendly and the food was heavenly.

Don’t think twice it’s alright, you just need to visit La Poudette.

If you would like more information on La Poudette, check them out on TripAdvisor.

La Poudette

The amuse bouche was an excellent small taste of a great mushroom cream soup. So tasty but now anxious for the meal to come.

La Poudette

Noix de coquilles Saint Jacques dorées, risotto au champagne.

La Poudette

Foie gras de canard des Landes, pruneau cuit dans un sirop de vin à l’armagnac, pain de mie Maison.

La Poudette

Lotte à la vapeur en lasagne, fondue de poireaux bisque de langoustines à l’estragon.

La Poudette

This was a special not on the menu du jour. It was a filet of duck, with chanterelles, a ball of mashed potato and a wonderful foie gras chaud. This was so yummy.

La Poudette

Joli Baba à l’Armagnac, glace à l’Armagnac

La Poudette

Gâteau Forêt Noire

La Poudette

The menu at La Poudette is based on what is in season and fresh.

La Poudette

The menu at La Poudette is based on what is in season and fresh.

La Poudette

The menu at La Poudette is based on what is in season and fresh.