France: Fact Sheet
LA CIGALE MARKET
Our first stop is the La Cigale market in Parnell, Auckland. La Cigale is an authentic French style market where you can buy gorgeous cheeses, marinated olives and of course French crepes to name a few! They are open on Saturdays from 8am until 12 and Wednesday from 12.30pm until 6.30pm.
Contacts: La Cigale Market
69 St Georges Bay Rd
Ph: 09 366 9361
Next stop we head to nearby Newmarket and a truly memorable wine tasting experience where each wine is selected from a different region of France and complimented with sumptuous culinary treats.
Contacts: Maison Vauron
5 McColl St
Ph: 09 529 0151
In France the art of charcuterie (the cooker of meats) dates back to the 15th Century. Expert Frenchman Guillaume Desmures teaches a group of fortunate Kiwis how to make delicious and reasonably simple terrines.
Contacts: Guillaume Desmures
PROVENCAL TERRINE (1kg)
400g pork back fat - minced
400g pork shoulder - minced
200g bacon - minced
100g sliced pitted olives
1/2 cup White wine
5g rubbed thyme
20g white salt
5g black pepper
Mix all the ingredients in a bowl. Place in a terrine dish. Cook in oven in a bain marie (start with cold water) at 180 degrees for 1.5 hours. Keep in fridge 24 hours before serving.
We also visit French patisserie 'La Tropezienne' on Auckland's North Shore, where French immigrant Louis Bouquet labours over each hand made treat. Today he shows us how to make the dramatic French dessert - Croquembouche.
Contacts: La Tropezienne
09 478 8798
The role of Maitre De seems to come as second nature to Frenchman Jean Jacques Bourvois. He makes it look easy, but in truth he is an expert. Jean Jacques shows us his charm while at work in a busy restaurant in Parnell.
Contacts: Tribeca Restaurant
Frenchman Yannick Miseriaux makes food for a living at his fabulous French style deli, 'Pyrenees' in Devonport. Despite his busy working life, he takes time out to cook some French favourites for his extended family.
87A Vauxhall Rd
Ph: 09 445 0021
STUFFED PEPPADEW (Stuffed Pepper)
200g mild peppadew (mild slightly hot pickled bright red piquanté peppers from the Limpopo province of South Africa Pepper) in brine
1 medium tub of plain cream cheese
1 medium shallot (use 1/4 of a red onion as an alternative)
30g fresh chives (spring onions can be used as an alternative)
1/4 of a telegraph cucumber
Soften the cream cheese with the back of a wooden spoon. Thinly chop the shallot. Cut the chives into tiny strips using the tip of a pair of scissors. Blend all ingredients together and then pipe into the Peppadews. Slice the cucumber, place the Peppedew on top.
It's crunchy, creamy, fresh, pretty and delicious with a pre drink.
TARTIFLETTE (potato tart)
1 whole round of Reblochon cheese (from the alps, made from 3 different breeds of cows milk)
1.5kg organic creamy as opposed to floury potatoes (Rua, Agria or Desiree) skin on, boiled, chilled, sliced
1x small tub of crème fraiche'
2x shallots - diced
1x medium carrot - diced
1x celery stalk - diced
1x hand full of curly chopped parsley
2 tbsp extra virgin olive oil
200g of sautéed "Petit lardoons" (smoked batons of pork belly)
20g salted butter
Sea Salt and black pepper
1/2 glass of Vin d'Alsace (optional)
2x garlic cloves in tin foil and roasted with the vegetables (for the salad dressing)
Combine the carrot, celery, shallot, parsley, olive oil, salt and pepper and bake for 15-20 minute at 180 degrees Celsius until softened.
Place a layer of sliced potatoes into a buttered oven proof dish (lasagne dish) add the vegetable mixture, the lardoons, scattered knobs of crème fraiche. Cut the cheese into 4 quarters and place on top. Bake at @00 degrees until golden brown.
PETIT COUER DE CHOCOLAT (Crying chocolate hearts)
For 12 hearts:
200g melted 72% cacao chocolate
24 chocolate buttons (unmelted)
125g melted butter
200g fine white sugar
50g white flour
50g ground almonds
4 egg whites with a pinch of salt whisked into a meringue
Whisk the sugar and the egg yolks together
Mix the flour, ground almonds, add the sugar/yolk mixture
Combine the melted chocolate and butter
Put all the ingredients together and fold in the egg whites using a wooden spoon
Place into heart shape moulds. Take 2 chocolate buttons (back to back) and slide into the heart. Bake for 15 minutes at 165 degrees. Serve hot
When Sylvie Delobel first came to New Zealand, she worked as an accountant. Now she owns a superb organic bakery in Ellerslie. 'Boulangerie L'Epi' is Sylvie's labour of love and you can taste it in the breads and pastries she creates for her appreciative clientele.
Contacts: Boulangerie L'Epi
64 Michaels Ave
Ph: 09 579 5240
No recipes supplied
BASTILLE DAY - AKAROA
At the end of the show we visited New Zealand's oldest French community in Akaroa for the annual Bastille Day celebrations. Over the course of the day we discovered a fabulous French restaurant called Vangionis where the chef Stephen Bradley cooked the indulgent 'Duck Confit'.
40F Rue Lavard
Ph: 03 304 7714
Dale Thomas (organiser of the Bastille Day
Ph: 03 304 8900
DUCK CONFIT WITH RED CABBAGE & ROAST POTATOES
4 large duck legs (skin on)
2 cups rendered duck fat
4 bay leaves
5 whole cloves
1x tbsp whole black pepper corns
3 tbsp good sea salt
1x large sprig of thyme
Half a red cabbage
Salt and pepper
5 large potatoes
Rub the duck with salt and pepper corns, bay leaves and thyme. Leave for at least 2 hours or overnight.
Rinse the salt off, trying to keep the herbs, pepper corns and cloves. Place the duck legs in a heavy casserole pot with the thyme and bay leaves and cover with the duck fat. Put the lid on and bake for 6-8 hours at 120 degrees (just before the meat starts to fall off the bone).
Slice the cabbage. Put a few knobs of butter on the bottom of a heavy pan then layer the cabbage, cloves, salt and pepper and the remaining butter. Pour the port over top. Cover with a lid and braise in the oven for 3 hours stirring occasionally.
Peel and cube the potatoes and drop into boiling water for 2
minutes. Drain well.
Next heat some duck fat in a heavy fry pan and place in the potatoes & duck legs skin down. Put in a hot oven 240 degrees until golden and crispy. Place the cabbage on a plate, the duck on top and pour some of the juice from the cabbage over the duck. Place the potatoes on the side.