FrancoisPistoriusFoodWine Francois Pistorius Food , Wine & Art

La Creuzette - Spring Feast

Today is the start of Spring in South Africa. I am dedicating my post today to the Beautiful and Incredible experience I had shooting a cookbook in France at La Creuzette with Louis Jansen van Vuuren , Hardy Olivier and the very special french chef working with the two magnificent hosts , Thiery Finet. As a photographer we are privileged to be part of magical experiences , this cookbook has been a Super highlight in my career as a photographer. I received the opportunity through working closely with Isabella Niehaus on the West Coast.During the months following up to shooting the book I worked closely with fellow photographer Hein van Tonder. We worked on a small project with Catherine Smolke and Caro Wiese shooting a private food range. Isabella mention to me that she wanted to introduce us as a shooting duo to Louis & Hardy and Hein and myself both thought it to be a brilliant idea. At the time I thought it could be quite incredible but as I have learned in my career nothing is final until the booking is confirmed , not to be cynical but one does not get offered to shoot a cookbook in France every year in your career as a photographer.

So the day arrived and Hein and I took the West Caost road to St Helena Bay to meet with Louis & Hardy. All I will say is that it was a magical shooting day creating as only the West Coast and Isabella , Hardy & Louis can offer. The rest was history and so the confirmation was set and off we went to France to shoot the cookbook with Louis & Hardy at La Creauzette in Boussac.On our arrival it was the start of Spring in France , Mid April offered beautiful blue skies with fresh crisp Spring light greeting us in the cool mornings as we started shooting after our first strong coffee. We started shooting a lot of seafood and the colors and plating of Chef Thiery inspired us with a visual feast of french spring cuisine.I remember the french wine was opened before lunch , the kitchen was buzzing , the colors were meticulously plated and the smell of seafood and the ocean breeze filled the images we set out to create.

The recipes are in Afrikaans as I am crediting the full spread in De Kat magazine in South Africa. The book is for sale in English and all the recipes can be found in English as well as in Afrikaans.

This is a special feature so I am sharing two recipes from the book which suits the start of Spring perfectly !

See-Anemoon-Mousse met n’ Tian van Lente Groente

12 violet see-anemone
400g groente-tian
400g vloeibare room
1 g Safraan
Vars gemaalde Sout & Peper
Eetbare blom en ander kruieblare as versiering

Knip die bokant van die anemone versigtig oop met n’ skerp sker en met n’ klein espresso lepeltjie , skep net die rooi “tongetjies” uit en hou eenkant.Verhit die room effens en gooi die saffraan in om te trek.Maak vie van die mooiste anemoon doppe versigtig leeg (ons gebruik nie die res van die inhoud nie}, spoel uit en pak onderstebo op n’ skoon vadoek om droog te word.

Maak intussen die Groente-Tian van :

4 murg van groente
2 eiervrug
2 vleserige tamaties
4 gras uie
3 knoffel huisies
100g Olyf Olie
100g Sprietuie
Vars gemaalde Sout & Peper

Was en sny die groente in blokkies 5 x 5 mm(Macedoine) en braai in n’ bietjie olyfolie tot net gaar.Geur met sout en peper en sodra dit afgekoel het , meng die opgesnyde sprietuie.

Bedien die groente-tians in die middel van groot borde met twee of drie vars ” anemoontongetjies” per porsie.

Verhit die room en saffraan en meng die oorblywende anemoontongetjies in die mengsel met dompel-menger. Gooi oor in n’ sifon , laai met een of twee koolsuurgaspartone , skud goes en spuit in die lee anemoondoppe en bedien saam met die tians.

Piquillo-Rissi Gestop met Kabeljou Brabdademet Lente Groente

4 gemarineerde piquillo-rissies (gebottel)
500 g gesoute kabeljou (of ander vis)
500g aartappels
1 bossie platblaarpietersielie
100 g vloeibare room
Knoffelhuisie
Vars gemaalde Sout & Peper

Week die Soutvis vir 24 uur in vars water (verander die water gereeld). Kook die aartappels in sout water , dreineer , skil en druk fyn met n’ vurk. Vlok die ontsoute vis en meng met die aartappel , gekapte knoffel en pietersielie. Verryk met n’ skoot olyfolie , geur met sout en peper en skep die vulsel in n’ spuitsak.

Dreineer die rissies , soek die 4 mooistes uit , vee af met absorberende papier en spuit vol van die brandade.Net voor bediening , stoom die gestopte piquillos tot warm , bedrup met olyfolie en sprinkel croutons. Bedien met eetbare blom en ander kruieblaartjies , geblanseerde lentegroente (worteltjies , radysies , ertjies , jong pers vitelotte aartappels , ensovoorts wat gemarineer si in Thiery Finet se Monin groente-vinaigrette.