Just to prove I won't go away quietly, another blog post happens. This time, a home cooking exploit. I recently became obsessed with a single dish. It is no ordinary dish, mind you. It's not a dish I've ever tasted, and there is a damn good chance I never will. This fact, my friends, did not dissuade me from trying to recreate said dish. The dish is called gargouillou, and it is, rather directly, a melange of various vegetables, herbs, and edible flowers. It was given the name by the reticent genius of a chef, Michel Bras. Bras has been at the helm of his namesake restaurant Bras, in south-central France in the Aubrac mountains for the last thirty years.You can find an inspirational post on eating at restaurant Bras at A Life Worth Eating. Gargouillou is one of Bras' signature dishes, a dish he has meticulously prepared daily for the last thirty years. Below is a video of Bras's son Sebastien preparing gargouillou:
When Bras makes the dish, it involves upwards of seventy-five ingredients, basically any or all of the freshest vegetables, herbs, and flowers he sources at market each morning. My prep plate is pictured below with some of the forty or so different ingredients I used.
of my food and wine buddies who would not be ashamed or put-off by my geekery to share in the preparation and consumption of said dish. The finished product. A bit messy, maybe a little less wine consumption before and during plating would help. Along with the vegetables, a series of sauces are served as accoutrements. I made a pepper puree, garlic aioli, parsley oil, and black olive tapenade. In the end, it was a fun and educational way to prepare a diverse set of vegetables. It was difficult to not think of each component and flavor as playing a role, which led to a very deliberate preparation, as well as a thoughtful consumption of the dish.