This year we went prepared, with two bottles of wine, some carrot and beetroot rapée, and oven dried tomatoes, both of which Susan had made. We also took some shop bought paté de tete and half a home made cake.
This made joining in a lot more comfortable, but we were still outshone. Not only were there two varieties of home made boudin noir, rilletes and terrine, but Fabien had also brought some of his home made wine - a 2009 still aunis rose and a 2010 méthode traditionelle sparkling from the same grape variety.
A table laden with meat and wine.I don't think I have ever had such a meat laden meal in my life - the only vegetables available being what we took, and a jar of cornichons. It was all incredibly tasty, and a bit unexpected: it appears that if you drive a classic Citroen you also need to be able to make smallgoods from wild boar that a friend has shot. Or at least méthode champenoise wine.
Boudin Noir and Rillons