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LA FERME DU MOULIN

Anaïs et Thomas Hardy, Vincent Thomy, Jean-Luc Rallu et Estelle Passelande​​

La Chapelle-Glain (44)​​

En s’appuyant sur un modèle vertueux de polyculture, la Ferme du Moulin regroupe 5 associés et compte environ 120 ha de terres entièrement cultivées en agriculture biologique et une grande diversité de production : élevage d’agneaux solognots (race en voie de conservation) et de vaches jersiaises, produits laitiers de brebis, porcs en plein air de race Longué bayeux, pain au levain issu du blé de la ferme (variétés anciennes et panifiables) et la culture de myrtilles.
Leur production est vendue en direct, sur les marchés de Nantes et d’Angers, dans les magasins de producteurs et à travers les AMAPS.

Caterers and the French Open at Roland Garros

Pheww!!! 1st day in my new job, at a famous French caterer…..started at 6h45 and finished at 19h45, with 35m for lunch. It’s work, work, work…..lots of repetitive work, but lots of creativity as well. Everyone seems to have a very good “team ethic”, where we all stay until all work is finished…..it’s odd, but […]

CAP Cuisine : over and out !!

So there we have it, 8 months of studying in a French school of cookery for the entry level cookery diploma…..and today at 19h50 french time I finished cleaning M. Baucheron’s (one of our teachers) kitchen for the last time. Today we had our practical exam where we had to prepare 2 dishes in 4 […]

Birthdays…..

So there we have it for another year, the end of the 22 days of birthdays in our house (me the 20th April, Noé 28th April and today my wife)…..and quite frankly, we kept the best for last !! Yesterday at 18hrs I was a worried man – just coming to the end of Noé’s […]

Happy Birthday Noé !!!

28th April 2008…my son’s 5th birthday, and of course, an opportunity to do some more cooking, though this time more like good ole’ home baking. So, the birthday cake this year was a chocolate version of the classic “fraisier”. All the usual stuff – sponge cake (square), crème patissière with butter added, butter softened (en […]

Tom Aikens and 3 veg…

Our trip to London this weekend (I’ll write about it in another post) started with a visit to the Chelsea restaurant “Tom Aikens” to talk with the man himself,….well, erm….Tom Aikens of course !! Without going into the details (coming soon in another post), this prompted us all (3 of us bought one in the […]

big break for chef’s diary…

Quite some time since my last post, and since there’s been a few difficult moments, burns, cuts and even managed to stab myself (purely by accident, I might add) ! So, in today’s post I will cover 3rd period at La Fontaine, and end of Le Zephyr trip to London doubts – where I’m at […]

Steamed Sticky Treacle Pudding with Mascarpone and Vanilla cream

They say that a picture is worth a 1000 words….well, the picture below should tell you one thing – whatever it was, it certainly seems to have been enjoyed given that less than one quarter remains. Anyway, the above picture is infact the remains of a steamed sticky treacle pudding (albeit a slightly “brutalised” one […]

What do chefs eat ?

Reading Aidan Brooks‘ (newly qualified chef) latest article in the Observer Food Monthly blog, I got to thinking about what I have experienced these last few months – notably when eating with either the team from the Zephyr or the Fontaine Gaillon. Surely, when eating with 15 other “foodies” the food should be pretty decent […]

Memories of my Mum…..

My Mum died at the end of January this year, quite suddenly, with pneumonia after a period in hospital for a broken hip operation. Nothing to do with cookery, I know, but I wanted to pay my respects to my Mum by writing down the speech that I made during her requiem mass on Monday […]

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