Our Adaptable Adventure - A perfect welcome in the Dordogne

When The Viking grew up in Denmark, he had a very good relationship with one of his cousins called Henrik. The two boys got on so well with each other that most people thought they were brothers.

Once they reached adulthood, their ways slowly parted. The Viking studied in Germany and worked as an organ player in Denmark, while his cousin ended up in France and Belgium. Unfortunately, after some time they lost contact with each other. And after 20 years they found each other again on Facebook.

In the outskirts of Les Eyzies, Henrik has a holiday home and a smaller guest house for friends and relatives:

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We arrived in Les Eyzies late in the afternoon of 1 August. For me, it was the first time that I saw Henrik. He had been to our apartment in Brussels before, but unfortunately at moments while I was working. Anyway, The Viking and I received a warm welcome. Henrik first showed us around in our little house and then he invited us at the terrace of his home to share a glass of wine.

And then there were a couple of surprises. Very nice surprises. We knew that Henrik was going to cook for us. The Viking and I assumed it was just going to be a main dish. Henrik surprised us with a whole menu! And … he is an excellent cook! He has spent and still spends a lot of time in France and it is clear he likes French culture and gastronomy.

We started our evening with a fresh tomato soup. Nothing beats homemade food! That simple soup was delicious and it was exactly what The Viking and I needed after a long drive. Moreover, the rosé wine we had drunk before had made us feeling very hungry!

Before we came to the Dordogne, Henrik had phoned us to ask what we wanted to eat. He had first suggested lamb. I do like lamb, but since I didn’t know how good a cook Henrik was, I had my doubts… About a year ago, The Viking had prepared lamb in the oven and the result was something that resembled rubber. It tasted like rubber, it smelt like rubber and it felt like rubber in my mouth. So, we went for Henrik’s second option: confit de canard.

What Henrik cooked for us, is one of the best meals I have had this year. Confit de canard is duck confit, which means that a leg of duck is poached in its own fat. It was crispy outside and soft inside. Henrik had baked some small pieces of potato in duck fat as well; yummy! A salad completed this gastronomic delight.

Cooking dessert for me is not easy, since I am allergic to lactose. This means no milk, butter, cream or cheese. Yes, that excludes a lot of desserts. But Henrik found the right solution: he baked (or fried, I am not sure) a slice of apple, with some goat’s cheese on top and then poured some Armagnac over it. A little bit of flambé … and the dish was ready. Simply food heaven!

In the meantime, we had watched the sun go down and Henrik had put candles on the table and the floor. The food, the company, the landscape, the atmosphere, … everything was just perfect! Thank you, Henrik, for that perfect and unforgettable evening!

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