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Beef, Lamb and Veal

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I reckoned that if I stayed overnight somewhere cheaper, I’d be able to eat at Barattero. Those of us who have read and re-read Elizabeth David until the pages fall from their binding would all hope to eat at the Hôtel du Midi in Lamastre some day.

But as I drew up outside another hotel, something told me to drive on. And so I found myself, with the car parked in the Place Seignobos, walking in through the glass doors at Barattero. I explained that I was alone and should like the cheapest possible room because I had arrived to eat. A cheerful bespectacled young man carried my luggage upstairs to a room at the back of the hotel. And, after settling in, I arranged at what time I’d like to dine, and set off to investigate Lamastre.

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