Since I have been up working since the crack of dawn, I decided that I deserved a good lunch. I went to the fridge and gave it a good clear out and made a meal of the leftovers: roast chicken, ceps, some fabulous Livarot cheese, and of course, baguette. It was sort of a ploughman's lunch with a heavy french accent. And for dessert? Well, I discovered some wonderful 100 per cent magenta rhubarb at the market this morning, and had a lesson in how to pronounce it from the stallholder—'Rhu' like 'la rue': one of the most difficult sounds in French. So, freshly baked rhubarb crumble and vanilla ice-cream for pudding. And for those of you that think that's not very Parisian, watch this space. What a treat!
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| Livarot cheese, baguette, roast chicken, and pan-fried ceps (clockwise from left) |
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| Rhubarb crumble |
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