If someone were visiting the Dordogne this summer, what would you insist that they eat and drink for their first meal?
In an interview for The Chicago Tribune, I was asked
I’d start with a fresh vegetable soup made with stock from chicken bones, and then serve a glass of golden Monbazillac wine with a slice of foie gras. The main course would be a duck roasted with honey and mustard and served with pommes sarladaises (made with truffles and parsley and cooked in duck fat), with a bottle of a Pecharmant red wine from Chateau de Tiregand, 2009, followed by salad from my garden, a slice of my friend Stephane’sTomme d’Audrix cheese and fresh strawberries with cream from Stephane. (In fact, that’s what I’m cooking for tonight.)