One of the truly wonderful things about choosing a Lacanche range that suits your individual cooking style and entertaining needs is all of the versatile options available. Since my husband is a winemaker, we like to host small dinners in our home and open up lots of great wines from different regions. We recently remodeled our kitchen and the warming cupboard seemed like an obvious choice for our new Lacanche range. I use the warming cupboard for all sorts of things – more than I expected even – including proofing bread and pizza dough, making low temperature dishes or warming things slowly, and of course, keeping food and plates warm for service.
This week I decided to try making pancakes on the plancha on my Chagny 1400 Lacanche range. I started out by grabbing a recipe out of “Big Bad Breakfast” by James Beard Award winning Chef John Currence – “Silver Dollar and Short Stack Buttermilk Pancakes.” The recipe is perfect for super light and fluffy pancakes and can be found online on the James Beard website (though I highly recommend getting the cookbook).
Recently Elisa visited lovely Lacanche Owner Amy Cupp and the two of them cooked an incredible meal consisting of Gruyère and Tomato Tart, Roasted Chicken with Vegetables, Asparagus and Rice. Happy Cooking!
Our motto here at Art Culinaire is “Bringing Your Family Back to the Table,” and what better way to do that than to visit a cooking school that allows you to learn new skills, while cooking on a Lacanche Range!
We know of several different opportunities for doing just that. For example:
AA Cooks – Houston, Texas – Amy Anton
Ackerman House – Napa, California – Various Chefs
Weekend Kitchen – Essex, Connecticut – Various Chefs
Paris on the Eastside – Seattle, Washington – Muriel Foucher
Cook’s Atelier – Beaune, France – Marjorie Taylor and Kendall Smith Franchini
Lacanche owner Kerry Valentine recently traveled to France with a couple of friends for a tour of art, wine and food. The trip began in Provence, where they spent two days in the Avignon area, visiting Arles for the Van Gogh walk and then wine tasting in the Cote du Rhone region with transplanted American winemaker Douglas Graves of “Tours du Rhone.” Doug shares the scenic views and the history of the area, all while taking his guests wine tasting.
When cleaning your range, it is actually possible to remove many of the parts and place them in the dishwasher for cleaning. See video below. If you have any questions regarding the cleaning or care of your range, please don’t hesitate to call our Customer Care department at 425-481-8850. You may also view cleaning instructions HERE or purchase a cleaning kit HERE.
PLEASE NOTE: YOU SHOULD NEVER USE CLEANING PRODUCTS CONTAINING BLEACH, AS THEY WILL DISCOLOR THE METALS ON YOUR RANGE!
Many people who are in the decision making phase of purchasing their Lacanche range ask themselves, “Cluny or Chagny – how do I choose?” All of the Lacanche ranges are very modular and are built out of the same components (aka either the Cluny-sized oven or the Sully-sized oven as the base), with the Cluny and Chagny being essentially the same range, but with one slight variance…
In a nutshell, the Chagny is indeed the sister of the Cluny oven, however they have removed the left-side storage drawer on the Chagny, dropped the main oven down and added the petite broiling oven over top of the main oven. The petite broiling oven is a low-profile, full temperature oven which is ideal for both broiling and for low-profile items (like pizza). Otherwise, both the Cluny and Chagny have the same cooktop and are the same, overall dimensions.
Photographer and blogger Sarah Kenney renovated a farmhouse in New Hampshire that was built in 1828 and owned by Governor Nehemiah Ordway from 1875 to 1907. The home is on the National Registry of Historic Places and Sarah and her husband have undertaken a loving restoration of the old homestead.
At the center of this renovation was the complete remodeling of her kitchen. She chose her Lacanche Cluny in Frangipane, and it fits in perfectly with all the warm and welcoming touches she has curated in her spacious kitchen.
When speaking about the importance of cooking in her home, she says, “our family is always talking about food, eating new foods, and camped out in the kitchen learning how to prepare many of these foods. Whether it be gumbo from Louisiana, soba noodles in Japan, biscuits in the Midwest, creamy fudge in the North, or clam chowder in the Northeast, we love it all~ and want to try recreating it all!”
Courtney Allison is a freelance photographer and stylist for magazines and brands who recently finished her first book. Regarding her design aesthetic, she says, “I think if you walk into a room and see a room filled with treasures, memories, and things you love and they make you happy- it’s perfect.” Her Instagram account has 156,000 followers (including all of us at Art Culinaire!) and she frequently features her Vert Silice Cluny Classique in her photography. Her amazing floral arrangements and penchant for a style that is a bit shabby / French country / cottage all beautifully mixed together make her online content absolutely stunning.