Morue à l’auvergnate

Preparation info

  • [For

    four

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

After I had been living in Mourjou for some years, Louis-Bernard Puech of the Hôtel Beauséjour (see previous recipe) told me that a Mourjou man, Roger Lacipière, was making a name for himself as owner-chef of a bistro in the Sorbonne area of Paris. Mimi Cantarel, a Mourjou woman who had been to school with Lacipière, ate at his restaurant every time she visited her fireman son in the capital. ‘It’s a very good place,’ she