Inspirational cooking

I think what surprised us so much about staying at Cuisinier en Combrailles was the quality of food that Jakob and Caes served up.

We didn’t realise that Jakob is a trained chef, one who has most definitely perfected the art of creating sauces, and has a real finesse in presenting his food. The flavour profiles were very well balanced, mixing fresh fruit, nuts, and sweet, salty and sharp flavours into dishes where you wouldn’t normally expect to be finding them, offering a little taste delight each time. Every flavour combination was carefully considered, whether it was for a little amuse-bouche, starter, or main course. It was all created with care.

I particularly enjoyed the salad combinations that Jakob made, this one was smoked chicken, nectarine, pistou and smoked ham. Absolutely delicious, and the chicken was super succulent.

The desserts were also amazing. The apple tart tatin was individually made and delightfully sticky, I should have got his recipe for this. He also made a tiramisu served with melon, and a basil and olive oil drizzle, which was a savoury but sweet delight, which I loved. And they were never too heavy to end the meal.

So inspirational.