Stinky!

We nipped out this morning to collect some bread for our guests dinner tonight. It was nice to make time for coffee in our local cafe, and enjoy a moment to catch up on my blog and social media.

Tonight’s dinner starts with freshly made gougères. All of our chambre d’hôte dinners include local ingredients, and although I use my McDougalls flour tin as storage I have locally produced flour inside.

When serving dinners we like to place a little menu card either in each of the bedrooms or in the hallway, so there’s no surprises and our guests know what they will be eating.

The tomato and courgette tian we’re having tonight is baked in the oven for around 35 minutes, so that the tomatoes sweeten slightly and the courgettes earn themselves little crispy edges.

The cheese board is of local cheeses from Mussy, Chaource, Langres and Epoisse. Epoisse vies for the title of king of cheeses, coming up against the beautiful, salty, blue Roquefort. Epoisse however has a soft richness, that often needs a spoon to serve it. Apparently it’s bad etiquette to call it stinky, so I think strong (fort) is the appropriate term. Either way, for cheese lovers around the world, it is delicious and definitely needs to be tried.