Apologies for the lack of information since the last thrilling installment of the Chef’s blog. We have been extremely busy and also mixed a holiday into the period.
Several things to report. The first part is general information and the second a bragging section. Forgive me for the second item but most chef’s have huge egos and I am no exception!
Our new Spring menus are up and running and came into service just in time for Easter. Easter was very very busy and we were completely full every night all over the Easter period and also since then.
There is a link to the new menus here: https://restaurantaxat.com/set-menus/,
The most popular items over Easter were the crab cakes served in their shell, the smoked haddock soup served in an edible bread bowl with a fillet of wonderful grilled smoked haddock sitting on top of the soup and the ever popular carpaccio of beef with parmesan which was carried over from the old menu.
For main courses, the tournedos of duck was by far the best seller along with the “noix de entrecote” (the centre cut of prime ribeye steak) both with choice of sauces. That perennial favourite, our slowly roasted lamb shank, was also a winner but at Easter that is not surprising. The new melange of oven baked cod, scallops and crayfish in a sauce was another new dish which seemed to please the fish eaters among us with good sales and opinions expressed.
This week we have another new dish as a starter on the menu which is tower of tartare du salmon served with a grilled red pepper lid and a gambas (prawn) topping on a bed of smoked salmon. It’s a winner with a lovely flavour and it will be very popular for the summer if ever we get rid of this awful rain!
Now we come to the bragging section. Two weeks ago we were invited to lunch at a 2 star Michelin restaurant near Cahors for the presentation of our plaque and membership of the guild of Tables et Auberges de France.
We were visited apparently in February by an inspector incognito who gave a 100% review of us which is rare. It is normally necessary to be open as a restaurant for a minimum of 3 years prior to being enrolled but even though we have only been in existance for 18 months he was so impressed with his visit that he waived the requirement.
We are very honoured to be members as there are only 24 other restaurants in the whole of the Aude Department and fellow members include the Grand Duc restaurant at Gincla and the superb Le Parc Michelin 2 star restaurant run by Frank Putelet at Carcassonne.
We are of course nowhere near the same standard or style (or price!) of food but we are developing all the time and we try very hard indeed to continue to improve.
Anyway, that is my bragging section over but I will finish by saying how proud we are of our enrolment.
As ever – happy eating
Paul the Happy Chef[/vc_column_text][/vc_column][/vc_row]