Lacanche, Piano Gastronome

Well, it was quite a weekend.   I spent the two days cleaning the house; putting things in the new cabinets, shoving the old refrigerator into the garden and clearing away the construction dust and cobwebs.  It was quite an undertaking but very satisfying.  I brought in the carpets from the garage and laid them out.  The carpets provide a little bit more insulation on the tiles.
Snow is coming maybe as early as Thursday and we’re already in hats and gloves. The cats’ paws are freezing!  I know this because the kitten, Bandit, jumps in the bed with me after coming in at night.  This behavior is under discussion. 
I’m really excited about my stove that is arriving next week.  It is a Lacanche, the Aga of France.   It will be blue, unlike the picture, and will have a matching exhaust hood.   They are called the “Les Piano gastronomes”.  I love that.   It has four burners,  left and right and a large mega burner in the center that’s covered.  I ordered the model with 3 ovens; gas, electric and a smaller oven with a broiler.
It was quite a struggle choosing between the Lacanche and the Godin, another premium oven made in France.  On one hand, the Godin has an option to have an extra oven that simmers, freeing up a burner for slow cooking. On the other hand, the Godin that I would have chosen is twice the price of the Lacanche.  Two people I know have Lacanche, I’ve got a slow cooker, my husband’s face looked funny, case closed.  Anyway, I’m buying locally.  Lacanche is a village in Burgundy that was once noted for it’s ironworks.  These ironworks evolved into a production center for high end range cookers.  Lacanche is located about 30 km from Beaune, capitol of the famous Burgundy wines.  It all makes sense; wine, farms, snails, mustard, stove.  And guys!  Chablis is in Burgundy as is Bailly, the home of the celebrated cremants of Burgundy.
Cremant is a type of a sparkling wine made in France.   According to French law, wines must be labeled according to region.  For example, sparkling wines produced in Champagne are the only ones that can legally be labeled Champagne.   All others must call themselves cremant or mousseux or whatever, but cannot call themselves champagne.  
Bailly is on the border of Champagne, separated by a river that runs into the Seine.  The underground cave is located in an old stone quarry that used to supply stone blocks for building construction in Paris.  The stone blocks were transported up the river in barges.  
Wine producers in both Bailly and Champagne use the same water, the same grapes, the same method of production and ageing.  Veuve Clicquot costs 32 Euros, while the best Chardonnay cremant costs 7 Euros.   Hello!   The results of a blind folded taste test on our French neighbors, using Veuve Clicquot Champagne and Bailly Cremant, resulted in a unanimous ruling for the cremant!  So, not wanting to out French the French……
This blog is really going to be about cooking and recipes, I’m just waiting for the Lacanche.            
   
About these ads

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, French and tagged , . Bookmark the permalink.

6 Responses to Lacanche, Piano Gastronome

  1. cricons says:

    I envy you the Lacanche, and I'm glad you got blue, it will look lovely with your art. I also envy you the 7 euro cremant; here in DC I've given up on bubbly except for very special occasions. Question – do you use your slow cooker much, and for what?? I've never really seen the need for one, but am rethinking the need for stews now that I'm back in a temperate climate. So – what do you need it/use it for?

  2. Shelbe says:

    Wow that's a beautiful oven, I've never seen one like it in my life. What is the squash dish you have prepared in the cast iron. Yum, I have to have some of your food Aunt Rose you are really hooking it up. Michelle

  3. @Cricons – I've used it in the past for casual get togethers, BBQs and laid back Sundays. Three bean casserole with bacon and ground meat works well in the slow cooker, as does chili and oxtail soup. I liked it because it was the perfect method for tenderizing West African meat and allowed me to load it up, turn it on and forget about it. With your probable busy schedule in D.C., you can turn it on before you leave for work and come home to a hot, tasty meal, to be consumed with a cold glass of wine :)Thanks Michelle. The stew is a variation on a Pork and Garbanzo stew. I'm going to feature the recipe in a future post. Tell the rest of the family to read my blog and comment!

  4. Brian says:

    Hey Ma!! Great idea! I can't wait till the kitchen is ready and the lacanche has arrived for the REAL cooking to begin!!! That means i get to go home with leftovers :)

  5. Vince Coreil says:

    Need your help if you can provide. I found a Godin La Chatelaine Pro in a warehouse in New Orleans Louisiana USA still in shipping package that had been there for 5 years. Am setting it up in my house and has tested well. Would like to find a place where I may purchase a Hood and other accessories. Could you provide me a contact to make these inquires. Thanking You in advance. Vince Coreil

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s