Stage 10: Limoges > Issoudun

• Tart au Roquefort et Tomatoes (Fresh tomato tart with roquefort)
• Asperges et Artichauts aux Olives Noire et Parmesan (Sauteed asparagus and artichokes with black olives and parmesan)
• Gratin Dauphinois (Potato gratin)
• Assorted fruit, including cherries

This was a surprisingly successful menu, which required only about two hours kitchen time.

The tart was very rich, but one small slice was an excellent starter. The sweet fresh taste of the roasted tomato slices was beautifully highlighted by the blue cheese. (I am going to play with this recipe, substituting other cheeses -- perhaps goat cheese from Celebrity Diary? -- and also trying the filling on a pizza crust.)

And then on to the main course. Once everyone had filled their plate, silence descended and people started making happy moaning sounds as they began eating. The asparagus and artichoke saute was a great foil for the potatoes, sliced 3 mm thick and baked in milk with Gruyere, salt, pepper, and nutmeg. Everyone sought after the brown, slightly crunchy bits from the top, sides, and corners of the gratin pan ...