Lunch on Saturday at the 'Hotel de la Trielle' in Chinon provided us with a new experience - our starter was 'glace au chèvre de maison',iced goat's cheese on a warm tomato tartlet. I was,I have to admit, a little dubious about it but it turned out to be a rather pleasant surprise especially from someone who is (was) not a fan of goat's cheese other than when it is cooked. After telling the proprietor how tasty it was she replied "mais bien sûr, il a été fait avec amour".
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