MONDAY 30 MAY 2011 • IN LYON WITH KATIE & KUSH GALVIN
In Lyon with Katie and Kush - filming a new series!
I’m writing to you from Lyon in the heart of France. The programme we are making with the BBC team represents an epic journey through France. I have brought with me two young, British people who have worked at Le Manoir with Gary and myself. Katie joined us as an apprentice four years ago and graduated as a demi-chef de Partie. She is singled-minded, strong, passionate and curious. Kush is a graduate from Birmingham College of Food: he has worked for one year in the kitchen at Le Manoir, and for 9 months with me as my Development chef: his direct boss is the majestic Adam!
Both Kush and Katie represent the gifted generation of young British chef, motivated by curiosity, passion and a thirst for knowledge, but most of all by the love of their craft. This is the first time that I have ever been cooking in France. I am totally self taught and I learned my craft in England, so I will also be learning at the same time that I will be teaching my two protégés.
I would like you to join me on our exciting journey through five regions of France, each different with their own gastronomy, their own wines, agriculture and local produce. We will be cooking in each of these regions with local produce that we have hunted and gathered from sea, river, air and earth. We will be cooking in tiny kitchens that we are all unfamiliar with and our guests will be demanding and knowledgeable Frenchmen and women.
I would like this journey to be about the discovery of France: of each region of France, its small producers and its crafts. I want Kush and Katie to understand and feel why gastronomy touches every part of French lives, that food connects with our daily lives – it is not separated from it. I would like Katie and Kush be enriched by their experience and then pass it all on to their own country: how they might bring all these new produce ideas and crafts into our own agriculture, our own restaurants, our own landscape and lifestyle.
I asked Kush and Katie to tell me a little of what they feel about their experience in Lyon:
Katie: "It’s been an eye opening experience – I never thought one city could have so much food culture packed in. From using a pig in 100 ways to cheese with Wasabi!! This time last year I did not think that I would be sat in a Bouchon in Lyon with Raymond Blanc and Kush eating a whole pig!"
Kush: "After much mastication and deliberation I can confirm that pig’s intestine sausage is quite interesting, both in taste and texture! There is both a great reverence to tradition and an embrace of modern food culture in Lyon that is not as apparent back home."
I will report back and let you know what our menu was, and how it was received by the Lyonnais!
Best to you all
PS Please tell me what you think of my blogs and my website: I want to hear from you!
Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
Follow Raymond Blanc on Twitter
Contact Raymond via the Contact page of the website