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# Tried & Tested: Lacanche range cookers
## Our new weekly column sources the best gadgets, shops and food.
![Lacanche cooker][1]
Lacanche cooker
Rose Prince 6:18PM GMT 11 Nov 2010
[Comments][2]
While British critics have bemoaned standards in French rural family
restaurants, we have fallen in love with their cookers. More than 20,000
British kitchens are graced by a bespoke hand-forged Lacanche range cooker.
Made in Burgundy, the "Aga of France" also lasts a lifetime. The difference
between Lacanche and Aga lies in control; the French oven has a greater
_batterie_ of gadgetry, with powerful, controllable heat. Aga's charming
latent yet uncontrollable heat can be a cook's curse (not least the bane of
environmentalists.)
Curious to see the birthplace of Lacanche, I head for Burgundy. After driving
through the thirst-inducing village of Puligny-Montrachet, I drive up the hill
towards the town of Lacanche, where ranges have been made since 1796. Some 99
per cent of each cooker is forged in the factory. Owned by the Augagneur
family since 1979, the business employs 90, and uses only European steel and
iron. Explaining the growth of sales in Britain, Rupert Cotterell of Lacanche
UK says it's simple: we are becoming better cooks, and as a result "people are
demanding more gadgets from a cooker, and proper control".
On my return from a fascinating day spent watching the welders of Lacanche
perform their couture, I put my neighbour's new, duck egg blue, 1.5-metre
Lacanche Cluny to the test. She had been on the point of ordering an Aga, but
instead paid £7,500 (excluding delivery) for a four oven, five burner cooker
with built in grill plate (plancha.)
I baked bread, pies and tarts in the fan convection oven and braised beef stew
in the simmering oven at 85C. On the plancha I seared fish and toasted little
blini. High temperatures for baking (up to 300c) yield deep gold pastry while
still retaining the moisture of the pie contents, and allegedly makes great
souffle, too. My bread developed a brittle crust and the griddle was easy to
use; it has a special metallic coating that prevents sticking.
So, are they as good as they seem? My conclusion: this was a malleable beast,
a proper chefs' oven but one with domestic charms.
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The hobs of each cooker are custom made, and need not be gas-fired. In France,
I had seen the induction hob in action, when Patrick Bertran, head chef of the
nearby three-star Relais Bernard Loiseau, sauteed frogs legs in a well of
goose fat (a truly Gallic gastronomic moment).
For recipes ideally suited to a Lacanche consult _French Provincial Cooking
_by Elizabeth David (Penguin, £9.99). The British doyenne of French recipe
writing evokes the France that once had a great restaurant in every village,
and lists the very best of bourgeois and regional cooking.
_Today's Special_ (Quadrille £20) is by Anthony Demetre, the foremost imitator
of the best of French bistrot cooking, as found in his restaurants Wild Honey
and the newly opened [Les Deux Salons][9] in London, a brasserie with a French
heart and a stunning mosaic floor. £e_STnSLacanche cookers are handmade in
sizes from 70cm to 2.5m - each is bespoke. From approximately £4,680 (heat and
smoke extraction is recommended), up to £16,000.
[Lacanche][10], Fourneaux de France, 3 Albion Close, Newtown Business Park,
Poole, Dorset
BH12 3LL (01202 733011)
Other ranges: Aga prices for a four-door oil-fired version, £8,195 incl
delivery and installation. Mass market range cookers such as [Brittania][11],
[Rangemaster][12] and [Stoves][13], start at approx £1,600.
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