This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.
Some versions of this simple dish include shaved black truffles in honor of the vibrant truffle market in the town of Sarlat.
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
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