We leave Vierzon and head down the A20 via Toulouse to Mirepoix. The French toll roads are easy to drive with very little traffic and plenty of Aires (rest areas) The Aires are plentiful and convenient. They have petrol, shops, cafes and loos. We stop at the Aire Jardin des Causses de Lot. This Aire is near to the Grotte du Pêche Merle, with cave paintings from 30,000 years ago. We have a great picnic provided by Jan, including a large and delicious quiche lorraine.

We arrive in Mirepoix around 5pm and head to our maison de maître in Chalabre. We quickly unload the cars and open all the shutters to get the air through the house. The view of the Pyrénées is stunning.

We unpack and return to Mirepoix for an apéro in the medieval square.

Later, we meet up with other friends at Le Commerce (the oldest hotel and restaurant in Mirepoix). We choose one of several menus, ranging from 12€ to 40€. We order several bottles of Malpère wine from the Languedoc, which are soon brought to the table with water and fresh bread. After a short while, we are served a large platter of charcuterie, including cured meats, sausage and pâté, with grated celeriac, carrot, beetroot and green salad. We eat with gusto.

The plates are cleared and the next course arrives. Coquelet du moutarde – a delicious roasted poussin smothered in Dijon mustard and served with tiny new potatoes. Coquilles St Jacques – scallops in butter over a bed of finely sliced vegetables. Magret du canard – Duck breast pan fried and sliced, served with Dauphinoise potatoes. One of the local specialities is Cassoulet – a delicious stew of sausage, meat and beans. It is a very filling dish but my recipe below is a lighter version (with apologies to the Languedoc!)

A huge cheeseboard is left on the table for us to help ourselves. This includes a cheese made by the chef consisting of a garlic flavoured soft cheese, dipped in finely ground black pepper and shaped into a roll. When we came back to England for a celebration party, he made up a huge amount of the cheese and gave it to us as an anniversary present. Delicious! Puddings are served next – chocolate mousse, tarte tatin, riz au lait and cafe gourmand (a selection of three miniature desserts, a pink macaron, a chocolate eclair and an apple pastry, served with coffee).

 

We finish the meal and stagger back to Chalabre. Tomorrow we will be up early, to get the house ready for the arrival of our daughter and her friends. Bon nuit à tous!

CASSOULET

This is my lighter version of the traditional French cassoulet

Serves 4

2 x 400gm tin of haricot beans and the juice (I have also used canellini or broad beans).

400gm tin of chopped tomatoes

1 cooked chicken breast and 2 cooked chicken drumsticks (I usually roast a chicken then remove the legs and breast to put in the cassoulet)

4 large pork sausages cut in half

100gm piece of garlic sausage sliced thickly

150gm smoked streaky bacon cut into 3cm strips

200ml chicken stock (use the jelly stock from the roasted chicken)

1 sprig of thyme

1 sprig of rosemary

1 bay leaf

2 cloves garlic

1 large onion chopped

100gm breadcrumbs

Olive oil for cooking

Salt and black pepper

 

Medium size casserole dish (2 litres) with lid (hob to oven type)

Heat the oil in the casserole dish and add the bacon and sausages. Brown for 5 minutes, then add the onion and chopped garlic. Cook for another 5 minutes. Now add the garlic sausage and chicken to the casserole dish, along with the beans and the reserved juice. Add the bay leaf, thyme, rosemary, chopped tomates and stock. Bring to the boil and simmer on a low heat for 10 minutes. Transfer the dish to the oven and cook for 1hour at 170ºC/150ºC FAN. At the end of the hour, remove the pan from the oven. If the mixture appears too dry, add some more stock. Sprinkle the breadcrumbs over the mixture and return to the oven for another 30 minutes, or until the top is golden brown. Remove from the oven and serve immediately.

Bon Appétit- a demain