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4
Medium
Published 1987
“It’s our best dessert, ” says Albert Parveaux, proprietor of the Château de Castel Novel. He is speaking of the flaugnarde of the Corrèze, a superb soufflé-like fruit cake, similar to a German apple pancake. “But, ” he adds, “its simplicity is misunderstood by some of our guests, who think complexity is the same thing as excellence.”
He explained the true secrets of a successful flaugnarde: “First, never put sugar into it the way they do in the Périgord, because it wo
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