How, exactly, does a young restaurateur set up in business, and what happens when deliveries are late and there are thirty unexpected customers to feed? Returning to his challenging home in the Languedoc, Patrick Moon could easily fill the days, protecting infant vines from marauding wild boar and hiding baby truffle oaks from unscrupulous neighbours. The local campsite cafe is, however, now an ambitious new restaurant. The determination of its talented young chef to achieve perfection on a shoestring is intriguing, and ...
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How, exactly, does a young restaurateur set up in business, and what happens when deliveries are late and there are thirty unexpected customers to feed? Returning to his challenging home in the Languedoc, Patrick Moon could easily fill the days, protecting infant vines from marauding wild boar and hiding baby truffle oaks from unscrupulous neighbours. The local campsite cafe is, however, now an ambitious new restaurant. The determination of its talented young chef to achieve perfection on a shoestring is intriguing, and Patrick soon finds himself behind the swing doors, sharing in the triumphs, disasters and sheer hard work of life in a serious kitchen. A wider exploration of the region's finest produce for the table distracts him further. From season to season, Patrick's quest uncovers the secrets of olive oil and salt production, the mysteries of Ricard and the Roquefort caves, the miracle of the sparkling Perrier spring. From mighty household names to eccentric peasant smallholdings, his expeditions encompass an extraordinary cast of characters and a rich vein of humour. But always there are the melons and olives and aubergines demanding attention at home.
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