Once everyone's plates of aligot were polished off it was time to bring on the meats - and almost everything else, farm style, at the same time: charcuteries, planches (for 6) of fork tender Aubrac beef smothered in shallots, crunchy retortillats - a truffade of fried potatoes, garlic, bacon and cheese, re-fried til crisp - grilled sausages, local cheeses, wine.
Below: an enormous hot apple puff pastry tarte was cut into squares then each portion topped with home-made hazelnut studded caramel ice cream (not shown: espressos all round; local specialty gentiane liqueur digestifs); view from our table
- Tomorrow: pie in your eye -
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