Cherry Clafoutis

I was taught to make clafoutis in Paris by the woman for whom I worked as an au pair. She was an amazing cook and opened my eyes to the world of the kitchen. I was studying at the Sorbonne university, intending to be a translator. But, owing to the combined influence of Madame’s clafoutis, the pâtissérie window at Fauchon, and the deliciousness of a sandwich jambon bought in the street, I changed my mind and became a cook.