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Published 2024
It seems that every French person knows how to make the perfect omelette, whether the runny kind favoured by some people nowadays, or the solid type such as the cake-like auvergnat Omelette Brayaude (see my earlier book). Not many, however, can expect successfully to serve 130 omelettes at one sitting as did
Lalbenque is the epicentre of truffle production and sales in the Sout