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Showcasing the best of their own Permaculture, farm produce and fresh, locally sourced ingredients and foraged treasures, Vanessa and Vincent Bonnin offer stunning food at La Closerie de la Beyne restaurant and gites in Naussannes, Dordogne.

With experience in multiple Michelin-starred establishments around the world, Chef Vincent creates Mediterranean style dishes that combine flair with flavour. His menu, which changes weekly, has a seasonal and organic focus that perfectly marries home-grown produce with his international influences.

Vincent Bonnin

Strawberry Panna Cotta

(serves six)

– 1 litre of pouring cream

– 100g caster sugar

– 1 vanilla pod, split in half and the seeds scraped out

– 3 sheets of gelatine

– 2 trays of strawberries

The day before, place the gelatine in a container of cold water.  Then bring the cream, sugar and vanilla to the boil in a saucepan.

Add the softened gelatine to the hot cream, stir until combined then strain through a fine sieve.

Grease small bowls and pour in the cream mix, then place in the fridge for six hours.

On the day, to serve, loosen the edges of the panna cottas and turn the bowls over onto a plate and garnish with the strawberries.

Panna cotta a la vanille, fraises de saison

(6 personnes)

– 1 litre de creme liquide

– 100 gr de sucre poudre

– 1 gousse de vanille fendue en deux

– 3 feuilles de gelatine

– 2 barquettes de fraises

La veille, placer la gelatine dans un recipient d’eau froide.

Dans une casserole porter a ebullition la creme, le sucre et la vanille.

Ajouter la gelatine ramollie dans la creme chaude, mélanger puis passer au chinois fin.

Graisser des petits boles et verser la creme puis les mettre au réfrigérateur pendant six heures.

Le lendemain, servir en décollant et retournant les boles au dessus des assiettes et garnir avec les fraises.

Images: La Closerie de la Beyne