Saturday 13 October
We started with a bit of a lunchtime treat: BLT napoleons, or three thick slices of bag-ripened purple cherokee and pink brandywine tomatoes slathered with arugula goat cheese spread, arugula, and bits of bacon.
Dinner was a touch more classic. We roasted a chicken, and served it with a sauce of sautéed shallot, mushrooms, chervil, and tarragon, doused with some heavy cream and bubbled until thick. Inspired by Julia Child's tarragon sauce, so very French.