New year, new recipes...
It was gorgeous to be back at la Mame, bathed in Provencal light.
The weather was more rainy than usual but it failed to dampen our spirits or appetites and we feasted on New year's Eve with foie gras, mechoui lamb, roasted vegetables, flageolet beans with garlic confit and pear, apple and ginger tarte tatin.
Here is my version of endives tatin with I served as a starter.