Travels to the south of France

Kathie didn’t have any students when we arrived therefore our first Saturday morning started with freshly baked croissants. These were served with delicious, creamy butter and crocks of apricot and and homemade fig jam.  I enjoyed the freshly brewed coffee with steamed milk and a couple of cubes of raw sugar. While we were enjoying our petit déjeuner,  Kathie began telling stories of how she met Simone (Simca) Beck who later assisted in obtaining an apprenticeship (or stagiaire) at Roger Vergé’s Michelin three-star restaurant, Le Moulin de Mougins. After that she trained under various chefs at the Mondavi Winery’s Great Chefs of France Cooking School and worked with Michel Richard before moving to France back in 1985.

Around 10:30am, we headed down to Antibes and walked through the old city. Kathie showed us where she used to live as well as the location of the best patisserie in town. We ended up chit-chatting as we looked at the yachts docked in the bay.

We enjoyed a delightful lunch at a 1 star Michelin restaurant called  Le Figuier de Saint-Esprit. There’s a fig tree growing in the atrium and it’s located on Rue Saint-Esprit just down the street from the cathedral, thus the name.  Kathie worked with Christian Morisset who is now the chef and co-owns the restaurant with his wife.

Stuffed Foie Gras

Stuffed Chicken Breast with Spring Vegetables

Apple Tart Tartin and Mango Sorbet

I enjoyed Foie Gras, Stuffed Chicken with Spring Vegetables with a Pâté en Croûte along side it, and a scoop of Mango Sorbet and Apple Tart Tartin for dessert.  Not a bad way to start my vacation in the south of France.

This entry was posted in General Blog, Travel. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

2 Comments

  1. Posted May 24, 2010 at 5:12 pm | Permalink

    LOVE tarte tatin, and always with apple. Hardly understand why anyone would change the original when it needs NO FIXING!
    But I must say, when judging Iron Chef recently, I was apprehensive to even try the Leek Tarte Tatin made by chef Morimoto. He shocked me by creating a dessert with leek, and giving me a tarte tatin (perhaps my favorite dessert) that I LOVED, even if cooked with something other than apple.

    Where are the photos of the pears???

  2. BRETM
    Posted May 25, 2010 at 3:20 am | Permalink

    One of these days, I’ll whip up the apple tarte tartin that I learned to make a La Pitchoune. I’m glad to know it’s your favorite.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*