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Oeufs Cocotte à la Crème
Sunday morning I made Oeufs Cocotte à la Crème. This is another dish that was often served at my family hotel-restaurant and below is the scan of a menu from my grand father Joseph Peyrafitte’s menu...
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From Salad to Memories
It takes 3 people to make a good salad: A miser to pour the vinegar A wise woman to add the spices/condiments A genius to dispense the oil At my family hotel salad was never served as a main course,...
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Lo Magret goes to Paris!
André Daguin, chef/owner of the Hôtel de France in Auch (Gers) until 1997, tells how he gave a new life to the tasty magret de canard — and made it famous in the process: “The magret was served only...
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