Super stage -- and a super dinner. We ate the following items:
- La Truffade (a potato cake with cheese and bacon)
- Green salad with a walnut vinegarette
- Peach gratin
La Truffade is a traditional Auvergnat dish. The simple ingredients -- 5 oz lean bacon, 2 pounds of potato, and 8 oz of Gruyere cheese -- don't begin to hint at how delicious it is. We'll be eating it again for weekend brunch come this fall.
For those interested, the recipe is on page 226 of Anne Willan's
The Country Cooking of France. The peaches and potatoes came from Lyon Farms in Creedmor, North Carolina.
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