The French Country Hotel Test

In my distant youth family holidays were largely spent camping in France and Switzerland. Finances were rarely flush, so we lived off dishes cooked beside the tent, or later in the caravan, bulked out on occasion with frites from the camp shop. When economies allowed we had a special treat of eating a meal out, generally in a small hotel restaurant. The quality, simplicity and generosity of that food is part of my culinary DNA now.

Best of all such places was the Midi Papillon in St Jean de Bruel, south of pre-bridge Millau. My parents had found a campsite nearby at Nant that was so good they did a deal to leave their tourer there permanently, Ruth and I free to use it when they did not.

By chance they and we discovered the Midi Papillon, and pockets by then being deeper would eat there maybe three times in a fortnight. Buying The Sunday Times on our way over we were delighted and annoyed to find it listed in their top 10 restaurants in France. Yet a seven course tasting menu cost little more than a Berni Inn steak and chips follwed by Walls Ice Cream.

The Midi Papillon (run by the Papillon family - how nice to be called Mr Butterfly) merited the honour. Highlights included stuffed sheep's feet: gelatious, meaty, herby, delicious; freshwater crayfish in a muscat and cream sauce (with a bib unpretentiously provided, the sauce flew everywhere); the best Vieux Cantal and Roquefort cheeses in the world (Roquefort is made half an hour away by the hazardous Cevenne roads); and soups.

The aroma of beautiful freshly cooked soup at home still conjures up memories of such pleasures in those hotels. For the hotelier of course it is a cheap dish, made no doubt with vegetables past their very best, stock that uses bones and trimmings from other dishes, and enormous care. Such soups appear daily as one of the two options on the Table d'Hote menu. But nobody objects, especially as they will be eaten with baguette of perfect crispness. Tired and troubled on a business trip I once arrived late on at a small auberge in Bourgoin Jallieu. That soupy smell greeted me, and I chose soupe au pistou for my first course. It was so good I finished the tureen. The chef-proprietor, clearly pleased by my appreciation of his food, chatted with me - he'd worked at the Dorchester it turned out.

Earlier this week we had such a super soup moment ourselves. A cauliflower bought for a salad I never got around to making needed using up, or so I thought - once the leaves were peeled back it was revealed as blemish-free. Cooked with butter and cream (a rare treat these days), an onion, a few chopped celery stalks and leaves and some chopped chard stems for bulk and depth, and using cheaty bouillon vegetable stock, its scent pervaded the house and greeted the Dear Leader when she returned from her travels and travails. It would have passed the test of acceptability in a small country hotel in France. There were no leftovers.

White Supremacy - Except for the Other Colours Being Great Too

Back to the question of colour in food. Not food colouring, something almost always to be avoided, but the colours on our plates. And the wonders of raw food.

For the hard of reading I should start taking photos again, it would help with posts like this.

Yesterday, prompted by a remark by the Dear Leader earlier in the week (I follow behind with a notebook to jot down every word of her infinitely wise remarks), we had raw cauliflower as part of what our American cousins would call a 'dinner salad'. I've also heard the phrase 'garbage salad' used for something similar, though there is a notable difference between them - the former more refined and planned, the latter a way of using anything and everything (within reason) to hand.

The cauli was bought that day, was a fine shining white, and looked beautiful on the plate - thanks in particular to the contrast with red pepper and cherry toms, and the green mixed leaves. It was superbly crunchy and crisp, and had all the flavour without that unpleasantly lurking reek of the cooked version. As we don't grow caulis (too much faffery) we don't eat many, but when we do I love them raw like that, something I first came across in a mid-range restaurant in the USA (California if I'm not mistaken, spiritual home of the big salad).

It is not the only vegetable that I prefer raw. Give me coleslaw instead of cooked white cabbage (memories of school dinners) any day. Grated carrot rather than boiled (though I do like glazed carrots). Raw beetroot over boiled or baked. Crisp uncooked celery sticks instead of soft casseroled chunks. The purity of flavour is one part of those preferences, but the brightness of colour is as significant.

White - rather than very pale green, or dull gray/grey - is a rare thing in the kitchen unless significant quantities of dairy fat are involved. That scarcity made the raw cauli all the more enticing. But in case anyone wants to draw a point of political philosophy (or bigotry) out of that, alone it looked boring, only coming to life when set beside the vibrant red tomatoes and pepper.