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Expedición a un castillo FrancésHome >> Experiencias Gastronómicas
Habiendo escrito tan frecuentemente sobre trufas y otras delicadezas costosas, ésto tenía que suceder tarde o temprano. Recibí este intrigante email en Junio:
Esto sonaba muy bien, pero ¿Era verdad? En caso de ir, ¿Acabaría siendo perseguido por el Conde Zaroff, Count Zaroff o como Jonathan Harker, terminaría con la sangre chupada por el Conde Drácula Count Dracula? Hice planes para visitar a fines de agosto para averiguarlo.
Este largo fin de semana en Hattonchâtel cerca de Verdún ha sido uno de los mejores en mucho tiempo - Un éxito rotundo. Tomé 1847 fotos en 3 días. Escribiré algunos artículos para intentar reseñar lo que hicimos y mantenerte entretenido, educado y por supuesto - babeando en tu pantalla. Aquí tienes una probadita de lo que viene - los artículos completos serán publicados dos veces por semana comenzando el 5 de septiembre, 2008.
Mi visita a Dragées Braquier en Verdún, centenario fabricante de almendras finas cubiertas de azúcar, una especialidad del lugar.Leyen articulo
Una entrevista con un hombre que hace mermelada de grosella quitando la semilla a cada grosella con una pluma de ganzo. Esta mermelada no es jalea y se ha hecho así desde hace 600 años. Uno de los patrocinadores más famosos de este producto era Alfred Hitchcock, el director de cine británico.
Le dije a Midas que necesitábamos un enfoque gastronómico para que yo pudiera escribir acerca de Hattonchâtel. Sólo haz una lista de lo que quieres, me dijo. Propuse unos cuantos platillos medievales que siempre he querido cocinar pero que a falta de un castillo no había podido. La amable gente del castillo siguió mis instrucciones con entusiasmo y dedicación y crearon platillos verdaderamente extraordinarios salidos directamente de la Edad Media mientras yo fotografiaba todo. Al final, hicimos tanta comida que invitaron a toda clase de políticos locales a compartir el banquete medieval, para su gran gusto.
Un jabalí entero asado en la enorme chimenea del castillo, incluyendo el sangriento deshollar del jabalí y sus 4 horas de asado. Leer...
Cortado como un experto por el colorido cazador local, Hubert. La carne del jabalí estaba rosada en el interior con una sabrosa costra dorada. ¡Mejor que el cerdo, como me lo pongan!
Tubérculos de los jardines del castillo (lo que alguna vez fueron los fosos) cocinados bajo las cenizas en dicha chimenea gigante.
Hypocras - verdaderamente medievales con vino tinto con azúcar y especias poco comunes, servido luego a una colección de glitterati locales. Leyen artículo...
Mi favorita - un clásico de los viejos tiempos, blanc-manger, la jalea de almendras y leche. Enfermamente deliciosa.
Un acompañamiento intrigante, una histórica blanc manger, cocinada a partir de una receta del siglo 14. Una dulce y sabroza crema a base de almendras y pechugas de pollo molidos junto. Leer...
¡El banquete medieval de FXcuisine.com en Hattonchâtel fue un éxito rotundo! Checa el 5 de septiembre el primer artículo. Intentaré publicar uno cada viernes durante 7 semanas. 225355 visitas Márcarlo con:¿Te gusta este artículo? Envíame un comentario o ve mis artículos más populares. Artículos Relacionados
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43 comentarios
- #1
- Comment by Jaden, Steamy Kitchen
WOWWWW!!! Can't wait to read your series..- #2
- Comment by Aniwa
HiWhat a magnificent castle.
I have just spoken to them, cos. we would like to stay there for a weekend. And they do take individuals or couples in specific weeks of the year. You just have to check on their web-site or better - call the Chateau.
We are delighted. And thank you for the article - we will follow your articles in the weeks to come.
Regards
Aniwa
- #3
- Comment by Dave
The cuisine is fascinating, and what a beautiful chateau! I can't wait to see the rest of this series.- #4
- Comment by Joanna
Fabulous - really looking forward to reading about YOUR summer holidays. I'm especially keen to know how you made the old fashioned blanc mange, as I've wanted to make one for ages (too idle, sadly)What a terrific castle
Joanna
- #5
- Comment by Laura
When I last visited Istanbul, colleagues there suggested I try a traditional dessert that was a sweet custard with an unusual flavor. It was indeed chicken, though I couldn't identify it until I was told what it was. No idea whether the idea spread eastward or westward...- #6
- Comment by Cris
Wonderful, I love historic recipes. I'm expecting your next post about the castle's visit.Cris
- #7
- Comment by Yeast_n_meath
I love your site, your style of photography and skill I love! Even more so because its of foodie intrest! I was wondering, would you be willing to send a full size photo (Via e-mail, mail or what not) of some of your photos? I would really like to frame and hang your picture of the old man pouring wine into the stone pot. I'll pay for any cost incured or desired.- #8
- Comment by don siranni
Francois,gets gooder and gooder.Anxious for the castle series.- #9
- Comment by ariun
NOW! NOW! Your adoring fans want the castle posts now!* grovel *
* abject grovel *
- #10
- Comment by Voodoo Kitchen
Oh, dear God! Are you trying to kill me with anticipation? I've only just recovered from your raclette article! Thank heavens for salad - I may actually survive the next 7 weeks.- #11
- Comment by Jason
blanc-manger -this is just another amazing revelation of a hidden culinary delight brought to us by the great FX.I am so freakin' excited -this series is going to be phenomenal.
Thank You!!!!!
- #12
- Comment by François-Xavier CREMEL
dear François-xavier,First let me tell you the pleasure i had to meet a talentuous homonym. You did a great job and your pictures are excellent.
I am sure the guess of this medieval party will remember it for long.
I can't wait to read and view the rest of your serie.
Many French Chefs must envie your talent.
Cheers. FX.
- #13
- Comment by Randall
Oh. My. God.Staying in and cooking in a French châteaux? Dude - you must be living right! Cannot wait to see what you have to show us! I work as a tour guide at a 16th c. English manor house transplanted to Virginia in the 20's. Maybe I can crib some of your recipes and liven up our routine! Cheers!
- #14
- Comment by pazuzuspetals
O my goodness! fx I am dying to see what's coming! As I am sitting here looking at your pictures and anticipating such things as blanc-manger and hypocras and dragees I am eliciting little oohhs and ahhhs that makes my husband raise his eyebrows and ask "Are you looking at porn?" No darling, this site is Soooo much BETTER than porn!Thank you again, fx.
- #15
- Comment by Dave Dragon
Amazing, simply amazing.I've had and prepared roasted Boar that I've hunted.
I hated cleaning it but the meat was to die for.
Thanks for another great offering.
Dave
- #16
- Comment by zorra
Wow, me too, can't wait to see your next post!- #17
- Answered by fx
Zorra, hold on there are 7 articles in this serie!- #18
- Answered by fx
Dave, the boar was truly amazing, hunters here actually feed 'wild' boars and the meat is more delicate as a result.- #19
- Answered by fx
Pazuzu, I hope your husband will not mind the culinary philandering!- #20
- Answered by fx
Randall, I got invited by a reader to his chateaux, couldn't refuse that, could I? You should look up the book "The Forme of Currye", it's an English cookbook from the same period, perhaps you can find a couple dishes of interest to make an interesting event in your place of work. But wait to see what we cooked up!- #21
- Answered by fx
Thank you FX, I think the pictures came out OK and I even managed to do a few panoramas - just hold tight and they'll come one by one over the coming weeks!- #22
- Answered by fx
Jason, the modern blanc-manger really is to die for, and it's very fun to prepare too!- #23
- Answered by fx
Voodoo Kitchen, the anticipation will burn enough calories to balance any dish you'll try after reading the articles!- #24
- Answered by fx
Yeast, sure I can send you a print of that picture, do you have Paypal? where do you want it sent?- #25
- Answered by fx
Laura, I just flew back from Istanbul and took pictures of the same dessert over there, in fact there is a common ancestor to both ...- #26
- Answered by fx
Joanna, the blanc manger is really incredible and you'll get to see all about my holidays in the coming articles - hold tight!- #27
- Answered by fx
Dave, the castle is indeed extraordinary and it was quite an experience to have it for me and to cook those medieval dishes I always dreamed about!- #28
- Answered by fx
Aniwa, I can't believe you already checked with them! Yes there are some changes on the way at the castle and I thin that in the future they might even offer regular rooms. Hope you can stay there once!- #29
- Answered by fx
Jaden, thanks for dropping in! I hope you'll like the serie of article!- #30
- Comment by Arpi
Awesome!!!- #31
- Comment by aptronym
Francois-Xavier : My jaw is dropped and I am rendered speechless, particularly by the man with the goose feather! When I saw the first photo of the wild boar I had to rub my eyes to make sure that I wasn't seeing things. Then I scrolled down....- #32
- Answered by fx
Aptronym, thanks for your kind words! The man with the goose quill makes a seriously tasty product and, as jams go, as slow food as it gets. I'll publish it on Friday - check back!- #33
- Comment by Cynthia
Now why can't I get that sort of email? (lol)The caste is beautiful. Looking forward to your series.
- #34
- Comment by Angelo
I honestly thought the picture of the boar on a spit was a digitally enhanced woodcut or medieval painting. It's all so authentically medieval. You are a truly lucky fellow Francois. I couldn't help but snicker to myself when I read how much you enjoyed the roasted wild boar. The image of Asterix and Obelix feasting on boar kept coming to mind, and with you being of Gaulish descent...well, you get the picture...- #35
- Answered by fx
Angelo, thanks for your praise of my picture! Actually I hesitated to post this one because it was staged - the boar on the spit in the large fireplace was placed there just for the picture, then we moved it outside for skinning (pictures on the way) and it was roasted outside, then brought back on the same spit. Glad you liked it!- #36
- Comment by Lyra
WOW FX, this is amazing! I was at home in Belize for a month and didnt have much internet access, so imagine my delight to see the incredible stories you have awaiting me upon my return! I will have to take an afternoon off from homework just to get through them all. Marvelous pictures as well, of course! What a fantastic adventure to get to cook in a castle like that! And thank you so much for sharing it with us all.- #37
- Comment by Peter
FX, as spectacular as I expect the roasting of the wild boar to be (and like Angelo, I too was thrown a bit by the unskinned boar in front of the fire, seemingly seconds before roasting - well, in my carnivorous mind), the goose feather currant deseeder is what has *really* piqued my interest. And what a beautiful castle, great choice on "going medieval" there. Roasting boar in a 5th floor urban apartment just isn't the same...- #38
- Answered by fx
Peter, thanks for your praise and hold on for the red currant jam, I will publish it next weeek, normally on Friday there will be the sugar coated almond maker, quite a sight too!- #39
- Answered by fx
Lyra, thanks for dropping by after your vacation!- #40
- Comment by Caroline CREMEL
At last a minute to compliment you on that extraordinary job. What a nice experience we shared at Hattonchatel, that day!! I will keep a special souvenir of it. And with those amazing photos you really confirm your talent. Pleased to have met you at that medieval party, and happy to see through the pictures all what i missed in the stressfull organisation of that unforgettable moment.Caroline
- #41
- Answered by fx
Carline, thank you and I'm glad you can enjoy these pictures of the preparation in a relaxed setting, it was a big day and I hope it worked for you too, we need to keep the Meuse oils content. Hold on for the Wild Boar pictures, these rock!- #42
- Comment by Kiriel
I had the pleasure of cooking a medieval feast for 150 people in Caerphilly castle in Wales, but the Chateau Hattonchatel looks so much more beautiful!- #43
- Answered by fx
Kiriel, that sounds awesome, Caerphilly looks like an awesome castle although as far sleeping arrangements are concerned, Hattonchâtel seems better geared! What sort of food did you cook for your medieval banquet?¡Dime que piensas!
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