Winter
We are back from our holidays in the middle of winter, the perfect season for truffles and woodcock.
We are back from our holidays in the middle of winter, the perfect season for truffles and woodcock. January is over and the very first peas and broad beans of the year have come to our markets, but in the chill of winter one would rather sit at the table to enjoy the warmth and the rich smell of the soups and stocks of the season.
Truffle and potatoes, truffle and cabbage, truffle and turnips, truffle and eggs, truffle and pork, truffle and hare, truffle and venison, truffle and bacon, truffle and meatballs, truffle and bread, truffle and pasta, truffle and rice.
Woodcock on a spit, woodcock a la goutte de sang, woodcock paté, salmis of woodcock, woodcock a l’armagnac, woodcock and foie, woodcock a la gousse d'ail, flamed woodcock, woodcock and truffle, truffle and woodcock.
Classicism stuffed with creativity.
Truffles
We begin the year with a tribute to truffles
As usual, we begin the year with a tribute to melanosporum truffle, the black diamond of cuisine, which one must learn how to cut, polish and set to release its full splendour.
Truffles are winter produce, ready to be eaten only after the first touch of frost...
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When you return to Can Fabes…
Looking for new horizons to awaken the senses in our renovated house
2010 will be a new year, although the same things will be as important as ever to us: looking for new horizons to awaken the senses in our renovated house, which is also yours, where stones combine with iron and wood: matter and materials, like us, but such matter as dreams are made on.
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