If meat with fruit is meant to be wrong, what the fûck do you have as a sauce to go with a magret de canard down in Toulouse*?
I've had dozens and they all had fruit. Fact. And all were lush. Even the ones with fruits I hate like figs and prunes and shît.
{*Other SW towns available on request. eg Gaillac. Best value wine in France, imo.}
It’s just a thing of Sir C’s. He abominates all fruit/meat combos.
The first time I had a big old Magret de canard in Languedoc I was a kid and it came smothered in a cream and truffle sauce. Lovely, but wholly inappropriate in 35 degree heat.
Last edited by Burney; 06-27-2018 at 12:45 PM.
Let’s not forget a lovely lamb tagine with dried apricots or dates and pomegranate seeds scattered on top
She's got a baby to take care of, Monty. Plus two young children.
I've done the first two stages, each 4 days, but even stage 1 should leave you able to knock up some seriously good food. Perhaps she just doesn't think you're worth the effort.
And when I took it it was much less expensive. Think they charge an insane amount nowadays, close to 5K or summat, I think.