Unfortunately we were fresh out of sheep's testicles this morning and AJ had to settle for a simple bowl of Special K for breakfast.
On our way to La Ferme de la Ruchotte, we passed through Bligny-sur-Ouche, the village we departed from for our little steam train degustation adventure a week or two ago. The usually sleepy streets were in full swing for the early hour, the line from the boulangerie door snaked out onto the street and the weekly market was bustling with shoppers in the main square. The last time we sat in this square, a sudden storm hit and our table and chairs nearly cartwheeled across the facade of the Hotel Dieu.
We arrived at La Ferme de la Ruchotte by 10 as espected, Frederic and his youngest son were already out in the parc feeding the chickens when we arrived. The farm is certified biologic, something very important to Frederic who raises all kinds of ancient breeds of animals whose meat is served at his restaurant table. The chubby black pigs were my favourite, the way they chortled as they rushed to the trough as Frederic filled it with their food. He patted the 'big boy' lovingly, clouds of dust rose into the air escaping from his wiry hair.
We chatted while he filled feeders with grain and legumes, and replenished the water for the hens. roosters, ducks, geese, goats and pigs. A lone lama stood watch as if given the job of the farmyard centry.
How lucky we were to wander in Frederic's 13th century garden, it's landscape wild, hiding edible and fragrant gems. If the herbs don't grow in here, he does not use them in his recipies. He proudly showed us his fruit trees and a wall of hazelnuts. As we headed back to the farmhouse, rustic with crumbling stone, he bent down and showed us a small oak tree his Mother had bought him, it has been impregnated with spores of the Burgundy truffle which one day will bear its rich fruit, Frederic hopes he lives long enough to see it.
Chubby puppies greeted us near the house and rolled over on their backs for a tummy scratch, their Dad, a local, is a blue heeler so they have a bit of Aussie in them. Frederic will keep one as a working dog.
Back inside, I sat with Fredric in the same dining room where we had enjoyed such a wonderfully authentic experience last night. He shared his thoughts on life and told the stories of turning his back on the Michelin starred life and about working in the big name restaurants of France. We bade him a fond farewell, it was time to go fishing with his son.
