Tarte Tatin
I’ve eaten many, many apple cakes in my life. German strudel... love it! English apple pie... simply divine! But this fat-free recipe from my Aunt Rose is something totally different. Simple, healthy and so quick you will be able to make it in under an hour.
I visited Georges Blanc, an unpretentious riverside restaurant in Vonnas, a small town in southern Burgundy, just days after the Michelin Guide had elevated the establishment to three-star status. The place was understandably in a state of excitement. I feel in love with a chicken mousseline I had that night. Blanc had transformed a simple chicken mousse into a truly ethereal concoction. The main ingredient was perfect blond livers from prized Bresse chickens, which were raised a stone's throw from the restaurant.