A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlando Murrin

  • Roquefort brioche

    Roquefort brioche (page 16)

    from A Table in the Tarn: Living, Eating and Cooking in Rural France A Table in the Tarn by Orlando Murrin

    • Categories: Bread & rolls, savory; French
    • Ingredients: yeast; Roquefort cheese; Cantal cheese; heavy cream; plum brandy; rosewater; orange flower water; butter; bread flour
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Notes about Recipes in this book

  • 'Le cake' aux olives et au Reblochon

    • blintz on January 07, 2015

      Delicious--- with or without the pancetta. It's better in smaller loaf pans because it's so very rich. Freezes very well. Perfect appetizer to pull out of the freezer, heat up, and slice/toast for company.

  • Crisp roast duck with olives

    • wodtke on October 07, 2014

      This works reasonably well, but be sure to read the comments. As one commenter says, the recipe would result in very overdone duck if followed. I followed the commenter's suggestion, with the addition of 7 minutes at 450 breast down to crisp up the lower half of the bird. All in all, I'm not sure this adds anything to a straight-forward roast at 325.

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  • ISBN 10 0007263945
  • ISBN 13 9780007263943
  • Published Apr 01 2008
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers Ltd

Publishers Text

While walking in South-west France, cook and journalist Orlando Murrin dreamed up the adventure of a lifetime: why not wave goodbye to the rat race and come to live in this rural paradise, where the only traffic is the boulangerie van delivering baguettes? His book tells the story of how he set up a boutique b&b and includes 100 amazing recipes. The story of the Manoir de Raynaudes begins on New Year's Eve 2001 when Orlando and his partner first glimpse the ruined manoir at dusk. Set in 13 acres of lush meadow, woodland, lakes and garden, they set about transforming the dignified old manor house into a phenomenally successful boutique b&b with its own magnificent kitchen garden. A Table in the Tarn charts the discovery, acquisition and renovation of the property. Along the way, we learn about the local food scene, with its astonishingly rich heritage of ingredients and dishes, about working in France and coping with the famous French bureaucracy, and about the unforeseen delight of working with the locals. Four years on, with countless plaudits and a coveted entry in the classy Mr and Mrs Smith directory, the business attracts visitors from around the world and continues to be a gastronomic destination for anyone seeking peace, tranquillity and above all fantastic food. Everything at the Manoir is home made, from breakfast breads to after-dinner chocolates, and the book includes 100 recipes. From the sublime Roquefort Brioche via Savoury Mini Clafoutis and Roast Pigeon Breasts in Armagnac to the unparalleled Chocolate Nirvana with Creme Anglaise, this collection of recipes offers a vivid experience of life in rural France. Cooks everywhere will devour the descriptions of country cooking as mastered by generations of French cooks. Not only will you learn the insider secrets of making acclaimed dishes from the Manoir, but find out what it's like to make a dream come true.

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