Farçous de légumes et châtaignes, nage d’huîtres de Marennes

Preparation info

  • [For

    six

    ]
    • Difficulty

      Medium

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Louis-Bernard Puech, known to friends and relations as Loulou, is nothing if not persistent. When he was studying at the Toulouse Ecole Hôtelière in the early seventies, he decided that he wanted to work with the great Lucien Vanel, then owner-chef of the city’s most highly regarded restaurant. So one day the young Loulou dropped in on Vanel and asked him if by any chance he needed anyone to help him out in the kitchen. Vanel, in the best boorish tradition of top chefs, thr