Peter Mayle

“We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with garlic mayonnaise, creamy cheese from Fontvielle, and a homemade tart. It was the kind of meal that the French take for granted and tourists remember for years.”


Peter Mayle, A Year in Provence
tags: food, tourism
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A Year in Provence A Year in Provence by Peter Mayle
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