by Katherine Frelon
This weekend I’m cooking for a lovely group of wine enthusiasts here at Le Chateau de Mailly. As a chef who enjoys the challenge of cooking in someone else’s kitchen, not quite knowing what I might be up against, I can tell you that being invited to cook at here at Le Chateau de Mailly, I’m in Heaven. Not only are the kitchens (yes I said kitchens, as in plural, more than one) I’m surrounded by the beautiful grounds, a hillside view of Yonne River and the Canal Nivernais, as we’re perched high up on the prehistoric rock of the Burgandian countryside.
I’ve cooked here numerous times and I never tire of being welcomed back. There is so much history here and it inspires me as a chef. Last night I prepared:
(Delicately home smoked Duck Breast with Bouquet of Young Salad Leaves with Hoi Sin Dressing)
(Beef Stew from Burgundy with Oxtail, Potato Gratin and Carrots)
(Lemon Posset with Homemade Lemon Curd and Citrus Shortbread)