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Typical local recipes...
For a foretaste or a souvenir of l'Oustaou.
Fresh goat cheese with olive oil and herbs.
Layer Pélardons (the small, typically cévenol goat cheese) in a terrine dish and cover them with olive oil.
Sprinkle on sea salt flowers and ground pepper. Add chives, fresh thyme, rosemary and bay leaves. lose the dish
and wait for at least a few hours. Even better after a few days.
Fresh duck Foie Gras with figs
Slice the foie gras and salt and pepper the slices. Wash and open the figs, and then fry them at low heat
in butter for 30 minutes. At the last moment, grill the slices of foie gras for a few seconds on each side.
Arrange in the serving plate and cover with the figs.
Serve straight away with chestnut bread.
Courgette flan with goat cheese and mint
Cut two large courgettes in disks and fry them in olive oil, garlic, salt and pepper until they have given
up all their water.
Beat four eggs up with 200 millilitres of single cream in a salad bowl then add the courgette disks together
with a crumbled up Pélardon, finely chopped mint, salt and pepper. Pour this mixture into a buttered
gratin dish and cook at gas mark5 for 30 minutes.
If you want, you could grate a very dry goat cheese over the top of the flan before cooking.
This dish is as good cold as hot, depending on your taste and the season.
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