Les croustillants de chèvre

Other more original entrées betray ideas imported or borrowed from elsewhere in the south and even further afield as internationalism gradually overlays regional tradition. It is here that restaurant chefs in the South-West are often at their most inventive, introducing innovative flavours and blending them with the local traditional produce. Their entrées are often better than their main dishes. Any main course that follows the next dish, based on goats’ cheese and filo pastr