Auberge Of The Flowering Hearth

In the high Alpine valley of Le Grande Chartreuse, Roy Andries de Groot discovered by accident a charming and unpretentious little inn L’Auberge de l’Atre Fleuri. He was impressed by the devotion of its owners to perpetuating the tradition of supreme country dining and returned to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts—the best of French cooking. Superb food, fine wine, and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal—these are the ingredients of this remarkable book said to be classic.