“I hated tête de veau (boiled cow brain), and who wouldn't, but loved escargots in a creamy garlic, butter, and parsley sauce. The word "cerise" was underlined four times, along with the words "Ma petite-fille Sophie, elle aime n'importe quoi avec les cerises." I still loved them. My visits to Champvert always coincided with cherry season, and Grand-mère Odette always made sure a bowl of plump black cherries sat in front of me. When I wasn't tasting one of her wonderful creations, I'd stuff one cherry after another into my meager mouth and spit the pits into a bowl, reveling in the juicy and sweet explosions hitting my tongue. As she whisked the batter for her clafoutis, stating how important it was to keep the pits in the cherries or the dessert would lose its nutty flavor, she'd tell me about some of her other recipes, the ingredients rolling off her tongue like a new exotic language I wanted to learn every word of. Saffron, nutmeg, coriander, paprika, and kumquat- what were these things, I wondered?” IngredientsFrenchCherriesLikes And DislikesFrench CuisineCerise Book:The Secret French Recipes of Sophie Valroux Source: The Secret French Recipes of Sophie Valroux