Romagna is the sub-region between Bologna and the Adriatic sea. Nestling between the beautiful hills reaching up to the Appenines towards Tuscany, the Po valley, and the beaches of Rimini, it is a land full of inspiring food. Ranging from the fresh seafood caught daily by the fishermen flotillas of Cesenatico to the earthy flavourful salami of "Mora Romagnol," a local black pig with many in-between delicacies. This is a fusion menu for a dinner which keeps cross- referring the two cuisines. The first starter is Gougeres of Bourgogne, a sort of savoury cheese choux where the gruyere has been replaced by heavenly 'Fossa" sheep cheese. Sheep matured in holes in the ground, originally thought for hiding provisions from invading armies but presently a way to age cheese to a fantastic complex taste. The second starter combines homemade typical Romagna flatbread "Piadina" (traditionally served with cured meets and soft cheese ) with "Rilletes de Maqueraux" a mackerel pate often prepared in Bretagne when the mackerel catch was too bountiful to all be consumed fresh. When available we pair these starters with Cremant de Die or Cremant the Limoux or with the local sparkling wine Pignoletto. Starters will be followed by one of Romagna icon dishes, "Passatelli," a dough made by mixing whole eggs with breadcrumb and grated parmesan cheese and then squeezed through a ricer into a hot stock. In Romagna this stock is often a rich fish stock and so we will cook our Passatelli into the stock of the Soupe Godaille, a sublime fish soup of Bretagne. Between the fish soup and the main dish, in the grand French tradition we'll serve a sorbet, made with a local twist, that is with homemade elderflower syrup. Main dish will be a cheese souffle where once again gruyere is replaced by Fossa sheep cheese. This we serve with wild dandelion foraged in the fields near our house, sauteed with pancetta. Main dish will be paired with a French Cote du Rhone or a full bodied Sangiovese di Romagna. And to finish sweetly, a dessert combination well worth keeping room for. On the best French tables one finds a " Cafe' Gourmand" that is a nice coffee served with an assortment of mini desserts. So we set to work and our selection will include, fig jam tart, "Flamous" a pumpkin flan from Bourgogne, 'Panna cotta" with homemade violet syrup, and fresh ricotta with whipped cream and elderflowere syrup. Our selection of after dinner liqueurs also reflects the dual soul of the dinner offering the choice between a Calvados Vsop and a Nocino, a homemade walnut liqueur typical of Romagna.
"Gougeres de Bourgogne" & Rillettes de Maqueraux with "Piadine"
Cheese choux and flat bread with mackarel pate
"Passatelli in Godaille fish soup
the iconic bread crumb dough in sublime tasting fish stock
Homemade elderflower syrup sorbet
in the French tradition served to clean the palate before the main dish
Pecorino di Fossa Cheese souffle' & sauteed dandelion
a french souffle with Fossa cheese and foraged wild herbs
Coffee served with a mouthwatering selection of mini desserts