Authenticity.

After some disappointing and expensive meals recently, we went to a ferme auberge for Sunday Lunch.  Farm produce lovingly prepared by enthusiasts.  The farm includes a walnut mill that produces walnuts, walnut oil and walnut flavoured wine.  After some of the aformentined wine for aperos, the menu consisted of: soup (sorrel and radish tops); salad with greens, foie gras, duck magret, walnuts, and pork fritons; a main with confit of duck for me and P (N and J had lamb) accompanied by sauteed potatoes and a local Merlot to wash it down; then cheese (Cabecou and Cantal) and finally walnut cake with strawberries and walnut cream.  Now that restored our belief in French cooking and expanded our waistlines.