6 February 2014

Augustine Kitchen

Last week I visited Augustine Kitchen to attend chef Franck Raymond’s salads workshop. This charming bistro serves up his French family’s recipes in a tapas style. We watched him effortlessly prepare a Thai salad using green papaya and fresh chillis, a classic tuna nicoise salad, lobster on black curry cous cous, a scallop ceviche salad with melons and grapefruit, and a puy lentil salad with mustard dressing. Please don’t ask me to pick a favourite!

After the salads, Franck delighted us with his classic tartiflette – a baked dish with potatoes, Reblochon cheese, bacon and onions. In other words, my idea of heaven on a cold winter evening.

Thanks to Franck for a wonderful taste of his home cooking, and to Sauce Communications for inviting me along.

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