jon

You can but Gensac is in 33 closest main towns Bordeaux and Libourne. Might make a summer break for a few days.

Never mind.....I probably misunderstood! Not  a problem......I have plenty of interesting projects. And there is all the fun of  Aug Brocant in the village...who needs anything else.  

My deli was called Fabouche.....in London. But now I  am here....cooking for more relaxed Londoners!

Russet House this is a great idea....though of it a while back.Before we came over we spent several years at Lots rd .....great buisness project. Would be interested to think about setting up in this area with others....lots of planning and you need a large warehouse...but know how to do it.Anyone interested? I am near to St Emilion...great area for this project.

I use the fat and juices to roast potatos or to make boulangere pots. It is not a good idea to put fat into the sauce....even though the flavour is great.    

However.... Guinea fowl Try roasting the bird and serving a rich chasseure sauce seperatly....red wine,shallots,thyme,a little chunky lardon...maybe a few cepes[can be dried] a little garlic of course and real [yes strong] stock duck...better than chicken[de fatted of course]A few sof pink/gren peppercorns are a good idea. This way you have the crispness of the roasted bird and you capture the richness of the sauce. What do I know?Well I am cooking for a living as have for many years.Really enjoying it. Another dish for guineau fowl which we prepare here is stuffing the breasts with black pudding. Happy cooking.

Anyone eager to sell their house in 33 near ste Foy LA Grande....Libourne. Rather large and grand looking property wanted but not a chateaux.

The PACS is just as complicated as it seems......and, in the end...not so difficult!It is just that very few people know the complete process. We used an English speaking Notaire and, of course we had to pay him and for the translation...plus the Embassy in Paris....it is now fine.Happy to talk to people about it if it helps as it all seems so daunting untill the paperwork is in your hands.You do need to go to a court house but you sit with a clerk in an office and verify your details.....takes 5 mins.  

There is still work in progress....but there are no shops as yet.What soort of shops will they be? The cafe could be really good.....but needs a little imput of effort.

On the same subject....muisic...blues....we are looking for a band to play on 31st July in Gensac 33..Can anyone help?Small budget!!!!

Just got back from Bergerac airport last night......what do you mean by new terminal?Is it not just a face-list.Or are you jesting.It is one of the smallest airports in the world with a few flights each day!!!

I too have made a pm. Jon......

Yes perhaps the little chef may be just the thing.....for some .....Heston,is involved with that too!

perhaps Russet house you  could explain what is "off-putting"....the way I talk about food?Plealse explain yourself.I have a preference to prepare food freshly and without taking the short cuts....just as perhaps Rosemary Shrager[not sure of how she spells her name]Raymond Blanc or Gordon Ramsay would....but this is all a little more complex than just cooking.....is it not?

And with spelling mistakes....which, of course did not affect the cooking.

Russet house....are you no longer puzzled.Have you established that what I am telling you is correct.But a reminder to those who doubt our dedication and experience please referto the Good Food guide 1993 which put us in the top 20 restaurants in London......privately owned and preivately funded....and self -taught.

There is a property with 2/3 bedrooms....no work needed to be done....in the town of Monpazier half an hour from me for around 140.000 euros.....

thank you

Can anyone help me with a short list of Paris based journals etc which dedicate some pages to travle and gastronomy....wine?It would be very helpfull....

WHICH  FRENCH FORUM.....and what type of property??????

depends on the area....property is still selling in 33

Yes in later years I was front of house....forgot to reply fully.

Plenty of middle of the road food....in London...everywhere!There is,unfortun ately little demand for perfection.but those who desire it will find it.Russet-House....Originally I was the chef and was one of the first three women chefs to get AA rosettes...apparently!I carried on as a chef for many years with a small team and we entered the Michelin guide and the Gault Millau with 14/20...I think...got an Egon Ronay Star...did well in the Good Food Guide.....then I handed over the kitchen to Jonathon[I am Barbara] who, was originally more of a musician but through the years has proved to me and many others that his cooking is as good as any of the fav TV chefs......but he pref ers to avoid the camera...unless he is taking the photos.If it is flavours fresh ingredient,extures and clean looking presentation you appreciate rather than media driven chefs .....you will appreciate what he has to offer.I still cook...here at Clos des Saveurs for the clients....my style is different to J s so we complement each other.I have decided to open a club for cooks here and I feel that I will invite my Indian chef associate over as part of that project.There are many interesting people for him to meet here.So it will be open to those who want to come for the day....cook...learn and then eat our cuisine....wonder round the parc....enjoy the pool and maybe visit our neighbour and try the [they have a vineyard]Asked  yesterday"   why did you come to France"Apart from the beautiful and varied buildings and the vines and the bougoise properties I enjoy the French appreciation for quality and finess.There are no barriers or complexeties in the world of fine food and wine.

King I think that you are unaware of the fact that I was in the restaurant buisness in London and in touch with top chefs who own top restaurants and also people involved in restaurant guide books/journalism and need to tell you that you lack information....and poss knowledge of the how a restaurant begins its life and how it suceedes.There is no relationship between a great chef[cooking skills]being able to survive the cravy running costs of operating in UK[ESPECIALLY LONDON] and his questionable ability.Infact at this point in time the project is merely an idea in order to show the chap restaurant life in my area...The chef has not  appraoched me.....it is the memory of his exceptional cooking which gave me the idea to invite him to France.I will reminde you that the area where I live is not rural France it is probably the wine capitol of the world which attracts not only tourists but residents with sophistacted palats and an interest in fine cuisine.I confess that it is difficult for many people to appreciate the difference between haute cuisine and eating something acceptable.....but I have spent[and my partener] 30 years in London with strict kitchen discipline...learning and appreciating that cooking is an art.....but there are no short cuts.We trained people to cook.I feel [and others too]that an exceptional chef of Indian origin will be greatly received in our region and if he opened a restaurant he would have no problem making a good living and respect for his cuisine.What more can you want from life?!!!!!

should have been "CRAVE"