Simple is nearly always best. Boulangère potatoes. Thickly cut white potatoes, a couple of thinly sliced onions, slivers of garlic (2 cloves) a few liters of exceptional chicken stock, olive oil and butter and plenty of salt and pepper. Oh, and some sage The second pic - the remnants of an almighty paella with chicken and mussels, shaped, breaded, fried and served with a roast garlic and parsley mayonnaise. Cooking in France is always such a joy!