Un lundi gourmand

This weekend was all about the palate’s pleasures. We sampled the regional Floc, an apéritif fortified with Armagnac, burned our fingers and eyes making a sweet chilli sauce from this large harvest; roasted a “40 garlic clove” chicken from local and of course free range birds and finally made a lovely house-warming stock from its carcass.

Oh yes, and of course we had to sample the boulanger’s special desserts!

Wishing you a sweet start to the week!







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