The Daily Diary of a Wandering Restaurateur
The Day's Doings

Not much to say about a train station, except that when we left Heidi and Eric behind the entry door, we thought they were on their way ... but it became more complicated than that! The pile of corks doesn't include another 15 liters of box wine or the seven bottles we had refilled ... but it does signify "Mission Accomplished!"

Lunch outside the Chateau was a relaxing break, just the two of us. I went for the garlic soup (Touraine Blanchi) again and Margene had yet another perfect omelette. I was way off on my last guess about the recipe for the soup, though. It includes garlic, goose fat, flour, egg and a touch of vinegar. The local potatoes (Pommes Sarladaise) also call for goose fat -- as you might expect in foie gras country -- so we had to buy some on the afternoon shopping expedition. How many people do you know with two cans of goose fat in the pantry?

Great pizza on a warm night by the river ... what could be a better way to end the trip?

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