Taste Unlocked 2015 was a great success. Our guests have returned to England, but the house reverberates with the still-fresh memories of their presence and the joys of good food, fine wine and the excellent company we shared. Happy souvenirs of their visit, a few unfinished bottles we tasted will be emptied in coming days, but we shall toast our special guests each time we partake.
I prepared traditional dishes from the Beauce region, using the recipes I've researched over the years and the best products from local farmers and producers. These were accompanied by what we consider our local wine, that of the Loire Valley, which starts less than 50 miles down the road from here.
We kicked off the weekend on Thursday over a dinner of locally farmed duck cooked in Eure-et-Loire apple cider and served with Beauce turnips and carrots and apples. This was followed by a curried green gauge plum sautée with Financier almond cake.