French castle Expedition

fx

Tue, 16 Sep 2008 16:39:08 GMT

Kiriel, that sounds awesome, Caerphilly looks like an awesome castle although as far sleeping arrangements are concerned, Hattonch�tel seems better geared! What sort of food did you cook for your medieval banquet?

Kiriel

Mon, 15 Sep 2008 12:28:49 GMT

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!

fx

Fri, 12 Sep 2008 11:19:47 GMT

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!

Caroline CREMEL

Thu, 11 Sep 2008 10:45:38 GMT

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

fx

Wed, 10 Sep 2008 13:18:53 GMT

Lyra, thanks for dropping by after your vacation!

fx

Wed, 10 Sep 2008 13:18:00 GMT

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!

Peter

Wed, 10 Sep 2008 12:35:30 GMT

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...

Lyra

Wed, 10 Sep 2008 12:00:19 GMT

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.

fx

Wed, 10 Sep 2008 11:28:45 GMT

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!

Angelo

Wed, 10 Sep 2008 09:42:50 GMT

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...

Cynthia

Mon, 8 Sep 2008 22:16:12 GMT

Now why can"t I get that sort of email? (lol)

The caste is beautiful. Looking forward to your series.

fx

Mon, 8 Sep 2008 06:51:28 GMT

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!

aptronym

Sat, 6 Sep 2008 09:33:41 GMT

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....

Arpi

Thu, 4 Sep 2008 20:57:08 GMT

Awesome!!!

fx

Tue, 2 Sep 2008 14:42:32 GMT

Jaden, thanks for dropping in! I hope you"ll like the serie of article!

fx

Tue, 2 Sep 2008 14:42:05 GMT

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!

fx

Tue, 2 Sep 2008 14:40:44 GMT

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!

fx

Tue, 2 Sep 2008 14:39:12 GMT

Joanna, the blanc manger is really incredible and you"ll get to see all about my holidays in the coming articles - hold tight!

fx

Tue, 2 Sep 2008 14:37:29 GMT

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 ...

fx

Tue, 2 Sep 2008 14:36:25 GMT

Yeast, sure I can send you a print of that picture, do you have Paypal? where do you want it sent?

fx

Tue, 2 Sep 2008 14:31:08 GMT

Voodoo Kitchen, the anticipation will burn enough calories to balance any dish you"ll try after reading the articles!

fx

Tue, 2 Sep 2008 14:30:17 GMT

Jason, the modern blanc-manger really is to die for, and it"s very fun to prepare too!

fx

Tue, 2 Sep 2008 14:29:48 GMT

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!

fx

Tue, 2 Sep 2008 14:28:57 GMT

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!

fx

Tue, 2 Sep 2008 14:22:31 GMT

Pazuzu, I hope your husband will not mind the culinary philandering!

fx

Tue, 2 Sep 2008 14:20:09 GMT

Dave, the boar was truly amazing, hunters here actually feed "wild" boars and the meat is more delicate as a result.

fx

Tue, 2 Sep 2008 14:17:30 GMT

Zorra, hold on there are 7 articles in this serie!

zorra

Tue, 2 Sep 2008 08:59:47 GMT

Wow, me too, can"t wait to see your next post!

Dave Dragon

Tue, 2 Sep 2008 07:50:25 GMT

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

pazuzuspetals

Tue, 2 Sep 2008 01:42:26 GMT

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.

Randall

Mon, 1 Sep 2008 10:43:27 GMT

Oh. My. God.

Staying in and cooking in a French ch�teaux? 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!

Fran�ois-Xavier CREMEL

Mon, 1 Sep 2008 06:49:09 GMT

dear Fran�ois-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.

Jason

Sun, 31 Aug 2008 23:37:15 GMT

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!!!!!

Voodoo Kitchen

Sun, 31 Aug 2008 23:22:04 GMT

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.

ariun

Sun, 31 Aug 2008 22:25:56 GMT

NOW! NOW! Your adoring fans want the castle posts now!

* grovel *
* abject grovel *

don siranni

Sun, 31 Aug 2008 20:00:12 GMT

Francois,gets gooder and gooder.Anxious for the castle series.

Yeast_n_meath

Sun, 31 Aug 2008 17:00:49 GMT

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.

Cris

Sun, 31 Aug 2008 15:27:13 GMT

Wonderful, I love historic recipes. I"m expecting your next post about the castle"s visit.
Cris

Laura

Sun, 31 Aug 2008 15:15:38 GMT

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...

Joanna

Sun, 31 Aug 2008 03:55:26 GMT

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

Dave

Sun, 31 Aug 2008 03:35:47 GMT

The cuisine is fascinating, and what a beautiful chateau! I can"t wait to see the rest of this series.

Aniwa

Sun, 31 Aug 2008 03:28:46 GMT

Hi

What 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

Jaden, Steamy Kitchen

Sun, 31 Aug 2008 00:05:32 GMT

WOWWWW!!! Can"t wait to read your series..