This recipe was given to me by Yvonne Puech, of the Hôtel Beauséjour in Calvinet, 5 kilometres from Mourjou, an establishment that has sported the Michelin guide’s red R (good food at moderate prices) for a good thirty years. An experienced cook with a thorough knowledge of local culinary traditions, she handed over to her son, Louis-Bernard, fifteen years ago. He has since notched up a Michelin rosette while keeping the red R.
