Pain perdu

This recipe has been lifted wholesale from L’Espérance, a posh restaurant in Vézelay. The chef’s name is Marc Meneau, and he published it in his book Cuisine des Fêtes, from which I translated and adapted this dish. Juliet, my co-chef, rather liked it, and it featured regularly on the menu. When she left to run her own kitchen, she carried on serving it, and so did I. A review of my place subsequently accused me of st