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Need a little inspiration? You don’t have
to look far—it’s all around you. Just follow
your senses and let your palate be your guide. |
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WHAT'S IN YOUR PANTRY?
The best chefs believe that the quality of cuisine can be measured by the quality of what’s in the pantry. Using the freshest oils and high quality staple ingredients will do more for your cooking than any fancy gadget. |
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IMPECCABLE INGREDIENTS
The fewer ingredients a dish has, the more important their quality. Just compare fresh basil to dried basil and the difference is clear. For the best ingredients, get to know what’s available at your local market—ask your grocer what’s good. And don’t be afraid to change your menu to take advantage of an unexpected find. |
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SERVING IDEAS
As with wine, an olive oil’s personality will flower with food. When thoughtfully paired, they can bring out the best in each other and provide an amazing culinary experience. The following tasting menus, serving ideas and the occasional précis of our favorite meals, center around olive oils. Consider the possibilities and come up with some memorable meals of your own.
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L'Huile Nouvelle ChÂteau de RÈgne Iris
In the fall of 2007, I had the fortune of arriving in Provence just as the olive harvest began. I was invited to dine with Christine Cheylan and her family at Château de Règne Iris. We met in the moulin, and I remember it being filled with the green peppery haze of freshly crushed olives. Just before we left, Christine filled a bottle with l'huile nouvelle, the oil that had been pressed that very day. An hour later, we were savoring that amazing oil with fresh, locally grown green artichokes. It was the kind of warm welcome and exquisite evening I won’t soon forget.
Aperitif Dinner
cracked olives Fresh artichokes
goat cheese and olive oil Steamed artichokes
tapenade L'huile nouvelle de Château de Règne Iris
olive oil biscuits Roasted guinea hen and potatoes
Green salad
Cheese Dessert
Reblochon Fromage Frais
Camembert
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