“I would take them all to my home and cook them a grand Perigord meal. We’d start with a soup made from a duck’s carcass. We’d then go on to an omelette au touffe with eggs from my own chickens and truffles from the hillside near our home. I would cook Aiguillette de canard, using a thin strip of meat just below the breast. I would cook it with mustard seeds and honey. I would add to that, pommes sarladaise, which are potatoes thinly sliced and cooked in duck fat, with garlic, parsley, and truffles. It would all be done in the Perigord style.
And the wines?
The white wine would be a Bergerac sec from Chateau Jaubertie. Then I would offer everyone a deeply robust 2005 Chateau de Tiregand. It’s made by a friend of mine in the village. Oh, and I’d also serve some foie gras. I would serve it with a glass of chilled sweet wine, Monbazillac from Chateau de Tirecul. It’s something akin to Sauternes. I would finish it off with some cheese, of course.” – from The Resistance Man by Martin Walker
“Cassoulet is the God of the Occitan cuisine. The Castelnaudary version is God the Father, the Carcassonne recipe is God the Son, and the Toulousain is the Holy Spirit.” – Prosper Montagné, Le Festin Occitan. 1929
