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Chalet Bartavelle
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Here is a little appetiser for you. It is grilled gem lettuce, parmesan crisp, garlic croutes, crisp sorano ham, breadcrumbed quails eggs and a ceasar dressing (everyone else would call it a deconstructed caesar salad but not Jerry!).
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So this one might not be a looker but my, my its tasty. This is Supreme of Guinea Fowl with a chestnut and walnut stuffing, served with puy lentils, pancetta and a madeira jus.
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I love my life at this time of year, when I get to test all of Jerry's food for the winter. Today I was given this for lunch. It is an asian noodle salad with salmon and aromatic soy broth, yum!
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Ok folks, just to wet your appetites heres a little dish that will be going on the menu this winter.  This is Navarin of lamb with lamb confit, parsnip puree, glazed carrots, parisienne potatoes, thyme jus and mint pesto.  Phew bit of a mouthful but believe me it is delish! 
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Here is a chocolate and orange afternoon cake for you from our mini pastry chef Evie, aged 6.
http://chaletbartavelle.weebly.com

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Nearly time to start stocking up the Chalet Bartavelle wine cellar again. Will have to think about doing a wine tasting soon to choose the wines for next winter. Its a tough life but someone has to do it!!!
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Here at Chalet Bartavelle we are gearing up for the next winter season and starting to think about menus.  We are not quite there yet mainly doing a lot of tasting (just to make sure we get it quite right you understand!) but here is a nice little Sea Bass recipe to keep you going.  This recipe has four components to it and does look quite long when written out but please bear with it, it really isn't as complicated as it looks and the results are worth it.  Enjoy!  

Find receipe on our blog here http://chaletbartavelle.weebly.com
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