here such magnificent soft cheeses
as Brie and Camembert (at their
best) still, the strong and subtle
cheeses of the South are worthy of
all respect.
‘Down here, after all, one is near
the Lot and it may well be that the
wine is the fruity, purple southern
vintage of Cahors, city of Popes
and prelates and prunes and
memories of pomp. Nearly all the
Coteaux du Lot are interesting and
well sustain the Perigord cooking
that ranks with those of Burgundy,
Provence, Bresse and Béarn as the
best in the French provinces.’
Cross-Channel