Dinner: Creamy Curry with Rice

Dinner: Creamy Curry with Rice

The main course was a rich, creamy curry served over white rice. The sauce is thick and golden, coating generous pieces of chicken, along with green peas and chunks of red and yellow peppers. There were also pieces of onion and other vegetables cooked into the sauce.

Rather than a fiery curry, this was a mild, creamy curry, the sort where the spices provide warmth and depth rather than intense heat. The plain white rice underneath is ideal for soaking up the sauce.

A glass of chilled white wine accompanied dinner. Against the château’s deep red and gold tablecloth, with the stained glass glowing in the background, even this relaxed meal had a wonderfully atmospheric setting.

Dessert: Poached Pears with Ice Cream

Dessert was especially beautiful: poached pears served in their rosy cooking syrup with vanilla ice cream.

The pears were poached in cassis, a deeply colored spiced poaching liquid. One pear has absorbed much more of that burgundy color, while the other remains a softer rose, creating a lovely contrast on the plate. The poaching liquid has been spooned around them as a light pink-red sauce.

Beside the warm or room-temperature pears is a generous scoop of vanilla ice cream, already beginning to soften into the syrup. It is topped with thin flakes of coconut, adding a little texture to an otherwise very soft dessert.

It is a classic combination of contrasts: tender fruit, cool creamy ice cream, sweet fragrant syrup, and a little crunch on top.

The whole dinner feels very much in keeping with the château: hearty and informal at the beginning, then unexpectedly elegant at the finish.


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