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Here are some small sauce jugs that I’ve just finished. I have an idea for a new starter that I plan to use them on during our autumn dinners at Restaurant des Granges. They now need to dry, be bisque fired and then glaze fired. #restaurantdesg

Here are some small sauce jugs that I’ve just finished. I have an idea for a new starter that I plan to use them on during our autumn dinners at Restaurant des Granges. They now need to dry, be bisque fired and then glaze fired. #restaurantdesgranges #pottery #functionalpottery #stonewarepottery #lesgets #morzine #samoens #potteryjug

This is my first teapot using marbled clay. I had to attach the spout and handle slightly differently than normal to avoid smearing the marble. The marble is a mixture of 2 naturally coloured clays from Puisaye in France. I’ve coated the outsid

This is my first teapot using marbled clay. I had to attach the spout and handle slightly differently than normal to avoid smearing the marble. The marble is a mixture of 2 naturally coloured clays from Puisaye in France. I’ve coated the outside in a transparent crackle glaze and left the inside unglazed. #pottery #stonewareteapot #puisayeceramique #lesgets #savoiepottery #unglazedpottery #handmadeteapot

A recent tea cup made using different coloured slip and covered with a transparent glaze. I’ve been experimenting a lot with this colour palette and love the colours and texture on this cup. #pottery #teacup #handmadepottery #handmadeteacup #s

A recent tea cup made using different coloured slip and covered with a transparent glaze. I’ve been experimenting a lot with this colour palette and love the colours and texture on this cup. #pottery #teacup #handmadepottery #handmadeteacup #stonewarepottery #lesgets #savoiepottery

A recent teapot made from French Puisaye clay. This small style of tea pot is usually left unglazed (as this one is) and is used to brew small cups of fine teas. The first picture (the teapot is light in colour) is the teapot once fired to 1270c. The

A recent teapot made from French Puisaye clay. This small style of tea pot is usually left unglazed (as this one is) and is used to brew small cups of fine teas. The first picture (the teapot is light in colour) is the teapot once fired to 1270c. The second picture (the teapot is almost black) is the teapot in its raw form just after being made. The black colour in the clay is from the naturally dissolved plant and hummus in the clay. #pottery #stonewareteapot #unglazedpottery #handmadeteapot #lesgets #unglazedteapot

A recent small lidded jar with my new favourite glaze. I was playing with the shape of the body and the sunken lid with an idea to use these in a tea pot. #pottery #lesgets #morzine #samoens #handmadepottery #stonewarepottery #funtionalpottery

A recent small lidded jar with my new favourite glaze. I was playing with the shape of the body and the sunken lid with an idea to use these in a tea pot. #pottery #lesgets #morzine #samoens #handmadepottery #stonewarepottery #funtionalpottery

I’m currently trying to improve my teapot making skills. I’ll focus on the lids first by making lots of lidded jars. I’m trying out different shapes of the jar body and the lid and working on getting them to fit nice and tightly. #p

I’m currently trying to improve my teapot making skills. I’ll focus on the lids first by making lots of lidded jars. I’m trying out different shapes of the jar body and the lid and working on getting them to fit nice and tightly. #pottery #potteryteapot #stonewarepottery #utilitypottery #lesgets #morzine #samoens #duncangreen.fr

Tomato & Basil Arancini with Shaved Fennel, Roasted Squash Purée & Tomato Salsa. The Arancini is made by finishing the risotto with reduced chopped tomatoes (simmered until almost all the liquid has reduced) lots of fresh chopped basil

Tomato & Basil Arancini with Shaved Fennel, Roasted Squash Purée & Tomato Salsa. The Arancini is made by finishing the risotto with reduced chopped tomatoes (simmered until almost all the liquid has reduced) lots of fresh chopped basil, parmesan, a little butter and seasoned with soy sauce. Once the risotto has cooled in the fridge and stiffened up they are shaped into balls, breadcrumbed and fried. The fennel is seasoned with lemon juice & salt, the squash purée is seasoned with miso and fresh thyme. The tomato salsa is made by dicing the flesh of the tomato, mixing it with reduced tomato juice, salt, a little sugar, fresh basil & chives. #foodie #menuideas #arancini #starterideas #lesgets #morzine #samoens #cookingcourse #privatechef #duncangreen.fe

Reblochon Croquette with Cornichon Salsa, Spiced Apple Chutney. Served as an Amuse-bouche last night. Presented in our own pottery. #foodie #menuideas #amusebuche #reblechon #lesgets #morzine #samoens #cookingcourse #privatechef #pottery #duncangreen

Reblochon Croquette with Cornichon Salsa, Spiced Apple Chutney. Served as an Amuse-bouche last night. Presented in our own pottery. #foodie #menuideas #amusebuche #reblechon #lesgets #morzine #samoens #cookingcourse #privatechef #pottery #duncangreen.for

Another classic….. Tamarind Glazed Chicken Wing with Sweet Potato & Kaffir Lime Purée, Celeriac & Wasabi Mousse, Pickled Cucumber & Puffed Black Rice. The sweet potato purée is made by simmering peeled & diced swe

Another classic….. Tamarind Glazed Chicken Wing with Sweet Potato & Kaffir Lime Purée, Celeriac & Wasabi Mousse, Pickled Cucumber & Puffed Black Rice. The sweet potato purée is made by simmering peeled & diced sweet potato in coconut milk with some chopped ginger and a spoon of light miso paste. Then blend in a blender with kaffir lime zest. Season with salt and lime juice. The celeriac & wasabi mousse is made by sweating diced celeriac without colour. Then add coconut juice & simmer. Blend until smooth and season with wasabi & salt. For the puffed rice, cook black long grain rice (or white rice) until tender, drain and dehydrate fully in a dehydrator. Then drop into hot oil at 200c until they puff and float to the surface. #foodie #menuideas #dishideas #starterideas #chickenwings #lesgets #morzine #samoens #privatechef #cookingcourse #duncangreen.fe

This morning, the pots thrown yesterday have been trimmed & handles joined. The pots will now need 1-2 weeks of drying before the first ‘biscuit’ firing in the kiln. #pottery #utilitypottery #tablewarepottery #wheelthrownpottery #ston

This morning, the pots thrown yesterday have been trimmed & handles joined. The pots will now need 1-2 weeks of drying before the first ‘biscuit’ firing in the kiln. #pottery #utilitypottery #tablewarepottery #wheelthrownpottery #stoneware #potteryjugs #lesgets #morzine #samoens #duncangreen.fr

This is my first teapot using marbled clay. I had to attach the spout and handle slightly differently than normal to avoid smearing the marble. The marble is a mixture of 2 naturally coloured clays from Puisaye in France. I’ve coated the outsid

A recent tea cup made using different coloured slip and covered with a transparent glaze. I’ve been experimenting a lot with this colour palette and love the colours and texture on this cup. #pottery #teacup #handmadepottery #handmadeteacup #s

A recent teapot made from French Puisaye clay. This small style of tea pot is usually left unglazed (as this one is) and is used to brew small cups of fine teas. The first picture (the teapot is light in colour) is the teapot once fired to 1270c. The

A recent small lidded jar with my new favourite glaze. I was playing with the shape of the body and the sunken lid with an idea to use these in a tea pot. #pottery #lesgets #morzine #samoens #handmadepottery #stonewarepottery #funtionalpottery

I’m currently trying to improve my teapot making skills. I’ll focus on the lids first by making lots of lidded jars. I’m trying out different shapes of the jar body and the lid and working on getting them to fit nice and tightly. #p

Tomato & Basil Arancini with Shaved Fennel, Roasted Squash Purée & Tomato Salsa. The Arancini is made by finishing the risotto with reduced chopped tomatoes (simmered until almost all the liquid has reduced) lots of fresh chopped basil

Reblochon Croquette with Cornichon Salsa, Spiced Apple Chutney. Served as an Amuse-bouche last night. Presented in our own pottery. #foodie #menuideas #amusebuche #reblechon #lesgets #morzine #samoens #cookingcourse #privatechef #pottery #duncangreen

Another classic….. Tamarind Glazed Chicken Wing with Sweet Potato & Kaffir Lime Purée, Celeriac & Wasabi Mousse, Pickled Cucumber & Puffed Black Rice. The sweet potato purée is made by simmering peeled & diced swe

This morning, the pots thrown yesterday have been trimmed & handles joined. The pots will now need 1-2 weeks of drying before the first ‘biscuit’ firing in the kiln. #pottery #utilitypottery #tablewarepottery #wheelthrownpottery #ston

DUNCANGREEN.FR

Contact

(0033) 637 72 03 33
info@duncangreen.fr

Les Gets, France

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