At home in Beaulieu-sur-Mer

February 9, 2021

When we arrived back at our house in France in early September of 2020, restaurants and cafés were open and we enjoyed going out. We would have done more if we had known that they would have to close again at the end of October. They are still closed and will probely remain so well into the spring of 2021. The restaurants in Monaco, which were open to us for lunch in December, are closed to us now, so you will not read about the reservation we had at Le Louis XV on January 9. They cancelled it. So this post is to keep the blog alive. I think my followers would rather read about a meal by an accomplished chef than my efforts, but this is what there is.

For lunch on January 18, 2021, we had prepared Asian dishes: nems, or egg rolls, of pork; steamed scallop dumplings with soy sauce; a shrimp spring roll and smoked eel with mayonnaise.

The steamed dumplings were especially good.

With that we finished an open bottle of Condrieu.

…………………………………………………………………………….

While preparing lunch, I started to prepare for dinner by putting three ratte potatoes in a pot of simmering water. Rattes are small, with a unique nutty flavor that is much appreciated in France. After a couple of hours, they were soft. I cut them into bite-sized pieces and lightly smashed them down with the bottom of a small kitchen bowl. I sautéed them in duck fat with some leek rounds.




I lightly sautéed some fresh spinach from the market and added them to the pan.


 

I had bought a magret de canard at our supermarket.  This is the breast of a duck that has been fattened for foie gras. I cut off the fat around the edges and cut into the fatty side down to the meat in a checkerboard pattern. This allowed the fat to render easily in a sauté pan. When I had poured off the liquid fat, only a well cooked crust was left.



I covered the meaty side with good mustard and put the pan in a low oven with the potatoes and spinach. When the duck meat had firmed up, I impaled it with a Küchenprofi slicing guide and cut thin slices.. These went back in the oven for a brief reheating.



 

The final plate.

We enjoyed a 1995 Château Larose-Trintadon with it.

And so it goes. We miss restaurants, but we are not suffering.

 

6 Responses to “At home in Beaulieu-sur-Mer”

  1. Lowspark Says:

    Thank you for sharing this lovely meal. I need one of those slicing guides!

  2. Michael Rapaport Says:

    Michael,
    All I can say from reading about your efforts is that you are right up there with the finest restaurants.
    Michael Rapaport
    P.S. you aren’t missing anything in New York, we remain mostly shut in.

  3. Sally McKinney Says:

    With your culinary skills, restaurants should be the last thing on your mind.

  4. Henry Epstein Says:

    Here in NYC restaurants will open Friday for indoor dining at 25% capacity.

  5. Jerry Vance Says:

    You cant get a better meal in the fine restaurants. Mike you are a 5 star chef!!


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