I am a big fan of young Chef Lauren and I love reading the stories of her adventure in France. Here is her latest update. I love the restaurant she is working in. Keep up the great work Lauren!!
This is Restaurant Lulu Hazard, where I am working in the town square of Grignan.
The tiny little stove in the tiny kitchen. One time the oven door came off in my hand.
The kitchen is small and charmingly quirky, but there is still an opportunity to make great food here. This is the grilled sardine dish I talked about in my previous post. On the bottom is La Pissaladiere tart: onions cooked until caramelized and buttery with anchovies and crushed garlic, spread over a tart crust brushed with black olive tapenade. It served as the base for grilled sardines, served alongside fresh and savoury ratatouille. Here it is finished with a drizzle of pesto and creme de balsamic.
Duck confit, be still my heart. I woke up early to get into work and start this. I love being in the kitchen early, quietly chopping away, concentrating on the service ahead.
Vanilla and cinnamon…
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Elaine, thank you for your support and kind words, as always!