French Country Cooking Sample Menus
Here are examples of L’Age Baston Cooking Course Menus. They will give you an idea of some of the dishes you would be preparing. Of course you won’t be expected to produce the complete menu but you will be involved in producing complete dishes as part of L’Age Baston’s meals.
Each menu has a recipe attached to one of the courses for you to look at. You will have recipe sheets like these for all of the dishes you cook at L’Age Baston. You end up with a collection of tasty and entertaining dishes that will be good to do and bring satisfaction to all who eat them! There is one problem though. L’Age Baston Recipes are brilliant but they are really best enjoyed round the table at L’Age Baston. You are who you eat with.
All sample menus are viewable using Adobe Reader. Visit Adobe for a free copy of the most recent version of Adobe Reader.
The Sample Menus
Here’s a delicious and (almost) vegetarian lunch. Take an eye-catching salad and a mouth-watering regional dish of aubergines, follow it with cheese and a Charentais Cherry Clafoutis classic. Heaven! Dinner will delight with a crisp Strawberry Tart that you reach by way of a home-made terrine, trout that was still swimming in the morning and a couple of respectable cheeses…. I’m hungry again.
Another virtuous lunch from the L’Age Baston Garden; our own spinach, walnuts, haricots, tomatoes and herbs. The summer fresh fruit salad haunts the memory. There’s a feast of colour and taste in the evening from smoked salmon to sinful peaches and taking in the assertive flavours of fennel and guinea fowl on the way. No mean cheeseboard either; classic goat and sheep cheese tonight.
This is the French version of pizza and simply not to be missed. A crunchy salad with ridiculously expensive new potatoes from the Ile de Ré afterwards complemented by home made sorbet. You will find that a sunshine lunch in a sunny courtyard is just the rehearsal for a gastronomic blast in the evening of the best French lamb gin-fragrant with juniper.
From the tasty goodness of ‘Salade Cauchoise’ to the flaky luxury of the ‘Millefeuille abricot’ this menu is typical of the care and skill that goes into organising the meals at L’Age Baston. It all tastes good and looks lovely but it’s balanced and healthy. The recipe available here is the enduring classic Moules marinières – we don’t often serve them with ‘frites’ though.
‘Tarte au Citron’ is the recipe to tempt you on this menu page. Powerful stuff this, it makes a big impression. Alex’s recipe creates a tart that allows a kind of ‘taste memory’. You can clearly recall the scent and lemony sharpness balanced by the buttery smoothness of . . . . .whoops feeling quite peckish now.
This has some classics and regional specialities that really stand out. The eggs poached in red wine sounds unusual – it is, but it also looks really interesting and tastes amazing. The recipe is ‘Lapin Chasseur’ which has a good peasant lineage and is in the great tradition of French Country Cuisine – carefully making the most of the simple ingredients around you.