Un beau reportage sur le restaurant de Bouilhac et le caviar de Dordogne...
Une interview passionnante au coin du feu... Une très belle rencontre émouvante et profonde.
Un très beau reportage de France 2 par Marie-Dominique Perrin
Maury’s cooking style is exactly what one hopes to find in the country: it’s rustic but sophisticated, without being too fussy. Dining with a friend, we started with goose foie gras with a chutney of citrus and dried fruits for me, and a tartare of trout with coriander and avocado in a pickled-lemon vinaigrette for her; and both dishes were superbly made and generously served.
Next, a juicy côte de porc noir (the delicious pork from a special breed of black pigs from Gascony) for me, and skate with lime, fennel and a beurre noisette for her. Lemon tart and saffron-and-honey flan with madeleines concluded this very good meal.