In Cuisine this week, we reviewed regional dishes of Ile de France (of which Paris is a part) with Asparagus d'Argenteuil with mushroom flan, Cotes d'Agneau Champvallon (lamb chops cooked in a potato gratin, which made a very yummy dinner above). From the Basque country, where a very tasty blend of Spanish and French cuisine gives you piquillos peppers stuffed with salt cod, chicken basque-style (rolled in bayonne ham and cooked in a tomato based stock), and from the Auvergne country, a very interesting stuffed cabbage dish. The sauce is delicious! The picture with the red check tea towel was my cabbage (wrapped in caul's fat) before cooking.
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