One should not forget to fortify himself with a good meal that provides strength for the rest of the firing.
Maybe with duck breast and caramel-coated shallots. Accompagnied by Williams pears braised in Madiran as well as Italian Tagliatelle pasta with oak-leaf salad seasoned with a delicious balsamic vinegar dressing. Recipes on demand via e-mail
|A small snack with bruschetta, green olives and pasta à La Poterie|
|The boss pursues the soda salting in the final stages of the woodfiring. The salting is repeated 5-6 times depending on the desired results and last more than 5 hours.|
|Finally the moment has arrived!|
After 5 days and 5 nights of cooling down, we slowly open the kiln with much curiosity.