Daniel Galmiche - French countryside cooking

FRENCH COUNTRYSIDE COOKING
DANIEL GALMICHE

First published in the UK and USA in 2021 by Nourish, an imprint of Watkins Media Limited
Unit 11, Shepperton House, 8393 Shepperton Road
London N1 3DF

Recipes in this book have been previously published in Revolutionary French Cooking by Daniel Galmiche.

Copyright Watkins Media Limited 2014, 2021
Text and recipes copyright Daniel Galmiche 2014, 2021
Artwork copyright Ardea-Studio, Shutterstock 2021
Photography copyright Watkins Media Limited 2014, 2021
Additional photography on copyright Shutterstock 2021

The right of Daniel Galmiche to be identified as the Author of this text has been asserted in accordance with the Copyright, Designs and Patents Act of 1988.

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.

Managing Editor: Ella Chappell
Editors: Nicola Graimes, Wendy Hobson, Sophie Elletson and Dan Hurst
Cover Design: Francesca Corsini
Interior Design: Karen Smith
Photography Art Direction: Manisha Patel
Commissioned Photography: Yuki Sugiura
Food Stylists: Daniel Galmiche with Aya Nishimura
Prop Stylist: Wei Tang
Production: Uzma Taj

Typeset in Archer
Printed in China

A CIP record for this book is available from the British Library

ISBN: 978-1-84899-390-7 (Hardback)
ISBN: 978-1-84899-391-4 (eBook)

10 9 8 7 6 5 4 3 2 1

Publishers note
While every care has been taken in compiling the recipes for this book, Watkins Media Limited, or any other persons who have been involved in working on this publication, cannot accept responsibility for any errors or omissions, inadvertent or not, that may be found in the recipes or text, nor for any problems that may arise as a result of preparing one of these recipes. If you are pregnant or breastfeeding or have any special dietary requirements or medical conditions, it is advisable to consult a medical professional before following any of the recipes contained in this book. Ill or elderly people, babies, young children and women who are pregnant or breastfeeding should avoid recipes containing raw meat or fish or uncooked eggs.

Notes on the recipes
Unless otherwise stated:

Use free-range eggs and poultry

Use medium eggs, fruit and vegetables

Use fresh ingredients, including herbs and chillies

Do not mix metric and imperial measurements:
1 tsp = 5ml 1 tbsp = 15ml 1 cup = 250ml

nourishbook.com

CONTENTS

RECIPE KEY

You will find one, or several, of the above symbols marked on each recipe in this book. They are used to denote when the ingredients in each recipe are in season and at their best. Eating seasonally is both more sustainable and the resulting food will taste better, so do take them into account when planning what you are going to cook.

DEDICATION

THIS BOOK IS DEDICATED TO TWO VERY SPECIAL AND IMPORTANT PEOPLE MY WIFE, CLAIRE, AND MY SON, ANTOINE. WITHOUT THEM IN MY LIFE, AND THEIR TREMENDOUS SUPPORT, I WOULD NOT BE ABLE T0 DO WHAT I DO. THEY BOTH LOVE FOOD, THEY HAVE ENDLESS PATIENCE AND THEY ARE FUN T0 BE WITH. THEY ALSO UNDERSTAND WHAT I DO FOR LIVING, WHICH MAKES IT SO MUCH EASIER FOR ME WHEN I AM SO OFTEN AT WORK. SO THIS COOKBOOK IS FOR YOU GUYS, WITH ALL MY LOVE ALWAYS.

FOREWORD

We are all becoming increasingly aware of the importance of being close to the natural world. As chefs, we can draw enormous inspiration from the bountiful number of delicious things to be found within easy reach as we stroll through a woodland or orchard, or by a lake or river. But there is also something else that happens to us as we allow the sounds, smells and feelings of the great outdoors to envelope our senses. We are revived, nourished and healed.

Heading out into the countryside is something we can all do, and Daniel has grouped the recipes into environments from meadows to farmyards and from orchards to rivers, so whatever you can get access to there will be something to inspire you in this book. His cooking style shows respect for both tradition and innovation, mixed with enthusiasm and curiosity about the whole gamut of ingredients.

I have enjoyed several countryside walks with Daniel over the years; we have always been good friends, especially when our businesses were not many miles apart. When he was head chef at Cliveden, I would occasionally take a break from the Fat Duck, drive the short distance and we would walk, talk and swap ideas and thoughts about many things, but inevitably our conversations would turn to food. Our cooking styles are very different but I recognized a kindred spirit warm, energetic and completely caught up in the romance of cooking and the pleasures of the table.

In a strange twist of fate, I now live in rural France whilst Daniel lives in the rolling Chiltern Hills of England so we dont get to see each other as much now. But reading this book took me right back to those days of hanging out with him.

In the pages that follow youll get a taste of what Daniel is all about and experience his brilliant cooking and infectious enthusiasm for anything to do with food.

Heston Blumenthal

FOREWORD

Daniel is not only a great professional, a Michelin star chef, but a friend who happened to live in the same region as I do the rugged Jura Mountains, not too far from elegant, hilly Burgundy two renowned food and wine regions. For this reason, I may understand Daniels cooking better than most because he was brought up as I was, hunting for wild game, gathering wild mushrooms, wild asparagus, herbs, plants and berries in the immense forests of Franche-Comt. He worked with the paysans, helping them to gather their harvests, and at the village fromagerie, helping to make the famous Comt cheese. All this prepared him for the years to come.

He learnt from his great aunt, Maman Galmiche, from a young age; this made him respect how much labour goes into working the soil: the planting, growing and harvesting. All through the process, this apprenticeship made him understand the seasons, the love of food and people. The knowledge grows and then you are ready for the next stage, learning your trade. This is what Daniel has done. You can sense it, feel it and taste it in his cooking. You can see his passion coming through, hence his success running four different restaurants, all gaining a coveted Michelin star.

But here, in this book, Daniel shows who he really is, where he comes from and where it all started: at home with Maman Galmiche in his beloved Franche-Comt.

Back in the late 80s, when Daniel and I were two of only 32 Michelin-star chefs, we met in England during some demonstrations and spent a few evenings reinventing gastronomy. But really I got to know Daniel in Singapore in the 90s, when I was a guest chef at the prestigious Raffles Hotel. I was there doing a week-long promotion with my team, creating many of my signature dishes from my two-Michelin-star Le Manoir aux QuatSaisons. My god that was tough! I remember taking a few hours off and heading to his restaurant LAigle DOr, part of the Duxton Hotel where Daniel was the resident chef. So, whilst talking about food, new techniques and ideas we tasted seven or more of his new dishes. It was a divine experience, reconnecting with an old friend and enjoying the most delicious food. This sealed our friendship.