Recipe for suc­cess

Food is a se­ri­ous busi­ness in France, and be­com­ing a suc­cess­ful chef is hard enough for the French, let alone for out­siders. Scheenagh Har­ring­ton talks to three Bri­tish chefs who have made their mark on the French gas­tro­nomic scene

Living France - - Contents -

In the kitchen with the Bri­tish chefs be­hind three suc­cess­ful res­tau­rants in Tarn, Can­tal and Ariège

Karl Lash­ford

Restau­rant: Re­lais de Mire­poix Lo­ca­tion: Mire­poix, Ariège Lunch menu: €15 for two cour­ses (or €18 for three); evening: €32 Typ­i­cal dish: Poitrine de porc, miel, po­ti­mar­ron, chou rouge, moutarde

Si­mon Scott

Restau­rant: Les Saveurs de St-Avit Lo­ca­tion: St-Avit, Tarn Lunch menu: €25 to €43; evening: €33 to €75 Typ­i­cal dish: Dy­na­mite de foie gras de ca­nard au pain d’épices croustil­lant, chut­ney de carottes et es­puma de bet­ter­ave du pays

Chris Wright

Restau­rant: L’Epicerie de Di­enne Lo­ca­tion: Di­enne, Can­tal Lunch menu: €21 Typ­i­cal dish: Épaule d’ag­neau avec con­fit de cour­gettes

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