Orlando Murrin

You will not regret investing in a set ofcoeur à la crèmedishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

It is said that France is divided into three regions of gastronomy determined by the fat it uses for cooking. In the north, this is butter. In the southeast, olive oil. In the southwest, it is unquestionably duck fat.

Raynaudes is not far from the garlic capital of the southwest, at Lautrec, south of Albi. Lautrec garlic is a special variety, protected by anappellation d'origine contrôlée, with pink skin. It keeps well and the cloves are a good even size.