Frenchman and adopted Yorkshireman Luc Daguzan, chef patron at Skipton’s Le Bistro Des Amis, is serving up a newly created Brexit platter.
Triggered by the onset of Britain’s process of splitting from the European Union, Luc has created a special main course which he says brings together some of the greatest dishes from the British Isles and Europe on one plate.
He’s named it ‘Brexit Reunited’ and the dish features:
• Luc’s own take on Boudin Blanc white pudding, a fine–textured white sausage that originates from the Champagne region of France. He makes it in-house.
• Traditional English black pudding from long-time local supplier Drake & Macefield Butchers in Skipton.
• Scottish haggis.
• Welsh rarebit on Italian focaccia.
• Champ mash, one of the favourite Irish ways to serve potatoes.
“Whatever your take on Brexit, it’s an imaginative dish with a difference. We did consider throwing in Brussels sprouts, but opted out, as there’s already more than enough to go at - and we don’t expect too many leavers!” quipped Luc.
From Angers in France’s Loire Valley, Luc was a high profile figure in the regional hospitality sector before launching Le Bistro Des Amis in Skipton’s Jerry Croft in 2011. It has since gone from strength to strength, becoming one of the area’s best known and most popular restaurants.
Luc reports that he is now back in the kitchen developing fresh ideas for more new dishes on the Le Bistro menu, among them other European-themed offerings, a number featuring meats home cured on the premises.
He sources much of his meat through Simon Barker, who runs the Stanforths butchery business and meat production unit at Skipton Auction Mart.
“The majority of the prime quality animals we buy are locally reared by reputable farmers. It’s a field to fork process which gives us total control over quality, at the same time ensuring provenance and full traceability,” adds Luc.
Right: Luc Daguzan is pictured at Skipton’s Le Bistro Des Amis with his newly created Brexit on a plate, above