Cantal in the kitchen…

It'a a magnificent new book, written by a number of chefs from the Cantal area and published by Quelque part sur terre.

I was privileged to be given a prior look about a month ago and I delved with delight into its recipes for starters, main courses and desserts created with an obvious love for cheese ... and photographed deliciously. If you go by chance to page 26, you'll find a recipe from Francis Delmas (Hotel Ander in St Flour) for Gambas mad about Cantal Entre Deux ... an extraordinary photo! It makes me really to want to make this recipe, and to go to visit the Chef to see if it is on his menu... as well as the others who wear a chef's hat.

- Christian et Alexis Guyon, Hostellerie St Clément à Vic sur Cère

- Sophie Goffinet, le Table des Matières à Aurillac

- Maryline Combourieu et Stéphane Dubois, L'Auberge des Montagnes à Pailherols

- Simone Gascuel, le Moulin des Templiers à Chaudes-Aigues

- Serge Vieira, le Couffour à Chaudes-Aigues

- Louis Bernard Puech, le Beauséjour à Calvinet

- Jérôme Cazanave, le Jarrousset à Murat

- Eric Bouyssou, le Bel Horizon à Vic s/Cère

- Jean-Michel Gouzon, le Bailliage à Salers

- Bruno Giral, le Nautilus à St Flour

- Didier Guibert, les 4 Saisons à Aurillac

Thanks, dear Ladies and Gentlemen, artists of good taste

And as this book emphasises (though it's almost impossible to translate):

"Cantal PDO cheese, its know-how is guaranteed – from the pitch fork to the fork on your plate"

A small additional remark: don't ignore the dessert recipes, either!

Comments

[Kelly]

Thanks for the recipe!!! Love it
btw, bird nest is made up of about 58% soluable proteins…the highest amoung all food and even synetic protein powders
it greatly increase tissue regeneration
sources taken from the internet
http://en.wikipedia.org/wiki/Bird_nest_soup
hongkong-bird-nest.50webs.com/index_e.htm
http://www.euyansang.com/