Notes from the house
The journal
Notes from the kitchen, the cellar and the domaine, written by the people who work in them.
The domaineA season in the kitchen garden
What we grow, and why Julien plans the menu in the soil first.
The cellarClaire on grower Champagne
Why the smallest houses make the most interesting wines.
The kitchenNine days of ageing
How we dry-age turbot, and what it does to the texture.
The houseRestoring the orangery
From a forgotten glasshouse to a dining room.
The kitchenThe Challans duck
Three weeks, one bird, four courses.
The houseThe porcelain of Limoges
Our plates are thrown by hand, one season at a time.