Cooking at last in the Grande Cuisine, our new French country kitchen is taken out for a test drive

Welcome to Château Avensac. We always focus on restoration and renovation of the Chateau, but this video took a left turn. Phillips family descended upon the chateau for a special occasion, and a very special event.
We put the grande cuisine through the tests of form, function, and design live on camera. We present to you, Cooking with Roger in a French Chateau.
~ Please enjoy

(bientôt disponible) Des sous-titres français sont disponibles pour cette vidéo en cliquant sur le bouton sous-titres et en choisissant la langue française... profitez-en !

At the Chateau is the restoration and celebration of Château Avensac, a listed French castle, designed in the late 18th century, and built in the beginning of the 19th century, on the ruins of the original 14th century Château.

In 2015 we began an adventure to own a French Chateau. It has been a long journey, and in September of 2021 we became the guardians of this incredible property that we now call home.

You can visit our website by clicking on the following link... https://www.atthechateau.com -
If you would like to receive my newsletter that announces new posts, please visit the website and subscribe.

You can also find us on instagram at atthechateau.france or   / atthechateau.france  

And FaceBook at   / atthechateau.france  

We would like to thank all of our Patrons who are helping to restore this historic monument, their contributions are invaluable to our efforts. If you would like to become a patron of Château Avensac, follow this link,   / chateauavensac  
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Roger Sitrin’s
Pâte brisée

340 g / 12 oz AP flour
227 g / 8 oz Chilled Butter Cubed
6 g / 1 tsp salt
59 g / ¼ Cup ice water

Double Recipe:
680g / 24 oz AP Flour
454g / 1 # Chilled Butter Cubed
11 g / 2 tsp salt
115 g / ½ Cup ice water

1. Place half of the flour, all of the salt, and all of the butter in the bowl of the KitchenAid mixer, using the paddle to combine.
2. Add remaining flour and combine to the cornmeal stage.
3. Add water and mix just until it comes together. Must be supple not sticky.
4. Wrap in plastic wrap and shape into a flat disk.
5. Allow to rest in refrigerator for 2 hours before rolling.
6. Roll and rest again in the refrigerator before using or blind baking.
7. Bake at 375 F/190 C until golden brown. Weigh down the shell with pie weights when blind baking.
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#chateaudiy #castle #chateau #kitchen #restoration #interiordesign #cooking #galette #coq au vin #Judy