A Table in the Tarn
Shortly before the brunch cookbook club, I purchased the cookbook, A Table in the Tarn. More than just a cookbook it is an account of turning a modest country farmhouse in the southwest of France into a luxury boutique guesthouse and gastronomic destination.
As much as the recipes throughout the last two-thirds of the book have been enjoyed, it was the first 90 pages that I found to be most intriguing. They were full of the tales and foibles of the two year transformation of the farmhouse and its gardens and made for engaging reading. I was completely absorbed in the process, the artisans and the local characters that helped with the transformation. While reading, I coveted the adventure and spirit of the gentlemen from the UK who left their conventional world behind and fantasizing about my own escape to the French countryside.
Such was my curiosity of Le Manoir that I tried to book a night to stay there during last October’s trip to France. It didn’t work out logistically in the end and I figured that with all of the sensational publicity of the guesthouse and publication of the cookbook I would go the next time I was in France. Sadly, there won’t be a next time, shortly after inquiring about a visit, an email came bidding adieu from the staff at Le Manoir. Yes, Le Manoir had been sold and would become someone’s private residence. Quelle horreur!
It doesn’t add up. After rave reviews and seeming successes, why was Le Manoir sold? There must be something greater going on – a back story as to why what appeared to be the perfect place ended up being sold by the proprietors who spent 2 years turning it into their dream.
Whatever the case, all best wishes to the future endeavors or Orlando Murrin and Peter Steggall; I’ll be on the look out for their next adventure and hope to have an opportunity to experience what ever it may be. In the meantime, the cookbook remains a fine tribute to what was.
Here is the smoothie recipe I made for the brunch CBC. I used mixed berries instead of straight raspberries and love the description below of the “lipstick-pink goodness”!
The Raynaudes Smoothie
At Raynaudes we serve the sort of breakfast we would like to eat if we were on holiday: fresh, light, and indulgent – plus almost invariably, a surprise. One of the best surprises has to be our smoothie – an icy cup of lipstick-pink goodness.
Makes enough for 6
2 ripe bananas
2 tablespoons honey
2 cups plain yogurt
½ cup apple juice
2 cups raspberries, frozen
(or mangoes or other fruit)
Whiz everything in a blender till smooth. (Powerful as a food processor is, its blades work in a different way from a blender, and you get a much smoother effect with the latter). Taste and add more honey if necessary, and more fruit juice if too thick. Serve at once though it will still be delicious half an hour later.
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