The Fig pie
The fig pie is just good.
Just visit the Pézenas market on Saturday morning to stock up on seasonal produce.
Currently on stalls the fig is in the spotlight, purple or green color, round and fleshy with delicate scent.
Cooks can prepare them as a starter on a crouton of country bread and pélardon.
Confit with a duck of Challans in main course, but I pre-cook them in pie with crushed almonds and unsweetened whipped cream.
For this occasion I open a bottle of Maury.
The grenache fougeux of the Serre Romani estate of Laurent Pratx in Espira de l'Agly. A dark dress and purple nose. Aromas of black cherry, cocoa, violet. Ample but fresh and a delicate finish.
It's just good.