Cook’s Barn
April 4th, 2009
LACANCHE EVENING 2nd April 2009
In our capacity as Distributors of world famous Lacanche Cookers, on Thursday evening 2nd April 2009 we hosted our first Lacanche Range Cooker demonstration. There were some 35 invited guests who watched as Rupert Cotterell, Managing Director of Forneaux de France Ltd, prepared, cooked and served course after delicious course such as stir-fried chicken and prawn Chow Mein, griddled courgettes, crispy salmon chunks fried on the plancher with a soy sauce dip, freshly baked focaccia bread stuffed with different cheeses and herbs, roasted spatchcock chicken, barbequed whole leg of lamb, roasted belly of pork, roasted pork tenderloin, barbequed whole fillet of beef, roast potatoes, dauphinoise potatoes, caramelised carrots, and for pudding Tart Tatin, chocolate bread and butter pudding and a lemon mousse.
Rupert, very ably assisted by Candice Selby-Grace (marketing executive – Forneaux de France), did a remarkable job of putting the wonderful Lacance “Chemin” range cooker through its paces. Hand built in Bordeaux, this is truly a “serious cooker for serious cooks” and performed incredibly well. I am convinced that you could not produce anywhere near that quantity and quality of food on an ordinary domestic cooker in such a short space of time.
Our guests enjoyed a great variety of excellent food, copious amounts of wine, beer and non-alcoholic cocktails expertly stirred and shaken by Adam Hawkins who is a bit of a celebrity on the Cambridge cocktail scene. Of course, all food and drinks were absolutely free of charge.
The entire evening’s proceedings were sent out to the world via Twitter and Twitpic by our Twitter and IT guru Ian McKendrick who you can check out at <a href=”http://www.letspresentit.com”>www.letspresentit.com</a> or follow and see the photo’s on Twitter @ianmckendrick. Photographs of the evening will also be be posted here soon.
If you are thinking of upgrading your cooker and would like to come to the next Lacanche evening then please contact me Chris Eadon on 01223 811111 or drop me a line at <a href=”mailto:chris@stonetime.co.uk”>chris@stonetime.co.uk</a> .
Bon appetit mes amis!