Autumn caviar and confit de canard
This early autumn I visited Nel Schellekens’ open day at the Keunenhuis once more. I tasted Papeda made by two ladies from Indonesia. Papeda is basically a starchy congee made from sago starch. They claimed they could not buy sago starch so they used potato starch instead. It is usually eaten with a turmeric fish broth and the ladies made a mackerel and cuttlefish broth to choose from. I asked if they used any rawit at all and they said no. “Too spicy for Dutch people” I was disappointed. I also didn’t taste any complex flavours. But as far as I can see you can buy all ingredients for Ikan Kuah Kuning in The Netherlands. They gave me half a raw lombok to nibble on. But soon my attention was focused on the Achterhoekse caviar.
Small agricultural farms are economically difficult to sustain in The Netherlands. So, a farmer in Laren started to farm eels in 1999. But the investments were too high and in 2013 they switched to farming Russian sturgeon and Siberian sturgeon. They sell both the fish meat and caviar. For € 9,00 I bought a small plate with potato salad, sturgeon filet and a spoon of caviar. Pretty nice. The next time I want to spoil myself I know I can buy a can of caviar made locally. They even sell ossetra and this will cost less than € 30 for a 20 gram can.
Orléans
A few days later my work brought me to Orléans in France. I had never been there before. In medieval France a city could thank its existence to a bridge over a dangerous river. Orléans is no exception. Jeanne d'Arc helped lift a siege during the Hundred Years' War and the city prospered afterwards, partly due to its proximity to Paris.
The Basilique Cathédrale Sainte-Croix d'Orléans is not that old. Even though there was a medieval cathedral on this location, construction of the current building started in 1601 and was only finished in 1829.
The first night we arrived too late for dinner in the city center, but the second night we visited Le Brin de Zinc on 62-64 Rue Sainte-Catherine. This is a small restaurant in bistro style. I ordered the confit de canard with a glass of red wine. I have to say. It was simple, but very, very tasty. We forgot to order crudités as we should have, but earlier we drank a half liter glass of ice cold beer. Beer as an entrée, who cares?
I once made confit de canard at home and it was quite expensive because I had to buy a lot of duck fat.