Aux Fontaines

Must tell you about our lovely meal last night. Some clients very kindly took us to a restaurant which John & I have wanted to try out for ages. The Restaurant is called Aux Fontaines & is situated in La Reole.  http://www.restaurant-aux-fontaines.com/plan-restaurant.html It is a beautiful old town house the entire front has been converted into 2 dinning rooms. which takes about 50 covers. I have posted the restaurants link so you can see the whole menu. I had a stunning aubergine caviar which can be a bit boring but the addition of spice & refreshing lime with fresh crab & prawns mixed through, topped with rocket leaves, and there you have a very nice starter. The main was a supreme of Guinea fowl, slightly gamey taste, with braised red cabbage rosti & saute buttered vegetables. The dessert was a chocolate & fig delight, very very rich but at this point your at the point of no return. A very big thank you to Laraine & Robert.

There's something about the weekend, its a time to catch your breath after a busy week, time to chill out. I thought it would be fun to make a few wishes as I slowly woke up on a grey wet morning. 1. A lie in bed with a cup of tea, 2. A lovely cooked breakfast, 3. Sitting by a roaring fire reading a good book, 4. A glass of wine watching a movie. 5. A Chicken & chorizo risotto, followed by a piece of sticky chocolate brownie. Now I can report that all of my wishes were granted, what a great day.

CHICKEN & CHORIZO RISOTTO

Melt 100g butter in a non stick frying pan, add a finely chopped shallot & 1 clove of garlic, sauté till golden, add 150g Arborio risotto rice stir till coated in the butter, let the rice slightly burst (2 mins) to allow the fluids to be absorbed & the starch from the rice is released. Add a good glug of either white wine or in my case some vermouth, wait till its absorbed. Have a pan with 750ml of chicken stock ready, add a ladle of stock to the pan, stir & let it be absorbed before adding the next ladle full, it may not need all the stock or it may need a little extra stock, its always different. Mean while fry 2 chicken breasts cubed, & some sliced chorizo. When the risotto is almost ready add the chicken & chorizo, stir in some chopped parsley. 
Enjoy your weekend make lots of wishes - Angel Blogger