The Table
Alcorange with a hint of smoked mindiflore: A little comfort for restless minds
A Crestignacian infusion served before Duchifestations, available at local infusioneries. A little comfort for restless minds.
Marinated Fouillarde with Bavarian Mesclun — Alcantis Vinaigrette with Armorican Walnuts
An elegant, generously flavoured dish inspired by the terroir: lightly seared and marinated fouillarde, Bavarian mesclun and Alcantis vinaigrette with Armorican walnuts. If fouillarde is unavailable, a young hen makes a suitable substitute.
Escaloped Mignon of Falopex hiberus, Côtes d'Armore Plum-Butter Sauce, Gratin Malachy
A rare Northern Seas of Crestignac fish, delicately escaloped over creamy cabbage and wild-berry Gratin Malachy, with a rich, lightly lemoned plum-butter sauce flambéed in plum liqueur. Wild salmon is a substitute, not the Falopex.
Moulifarde in a saline crust, Amantville cumin, creamy two-butter emulsion
A spectacular, mysterious and delicate gourmet starter from Crestignac. If moulifarde is unavailable, use scallops.
Jouflougettes from the Gardens of Villa Hélène
Tender little bites of garden courgettes, perfected at Villa Hélène over several trials.
Merveille d'Hyperis au crémeux d'amande mascarponé de Shandigar, croustillant vanille acidulé
Une pâtisserie qui sait se tenir, que l'on soit pour, contre, sans opinion, ou même que l'on autoduchifeste.
Gourmet frugality: La DdC takes a modest pause
Between territorial duties, the Duchess of Crestignac allows herself a deliberately simple lunch: three courses, three wines. The essentials.
Vagiandium hyperis consommé with Alcatraze cumin and spider plant cream
A festive beef and veal consommé, clarified, scented with toasted cumin and served around a quenelle of salsify cream.
« A grand occasion is distinguished not by those invited, but by what is poured before them. »
Russian-Style Pistachio Ice Cream, Lady Marley Cherry Meringue
A dessert from the Duchess of Crestignac, pairing velvety pistachio ice cream with a light cherry meringue, finished with crushed pistachios and cherries.
« Lady Marley cared for neither lukewarm desserts nor sensible feelings. So she was served pistachio ice cream, and cherries in meringue. »
An Indulgence of Asparagus Soufflé with Albertine Sauce
A delicate asparagus soufflé served with a velvety Albertine sauce, from the manuscripts of the Duchess of Crestignac.
Sister Marie’s mignonette in a crisp shell, with five flavours of land and sea
A crisp bite bringing together the flavours of land and sea.
Asparagus Balmoral with Ispahan Spice
The official La DdC recipe: a Balmoral of green and white asparagus, draped in a cream of lemon, Espelette pepper and rose, then crowned with pistachios.
« Coldness belongs to protocol, not to asparagus. — DdC »
Chocolate-Coated Vulvinettes with Sichuan Spices
Les vulvinettes, énigme culinaire de la Duchesse de Crestignac, sont saisies au beurre puis nappées de chocolat noir parfumé aux épices de Sichuan.