First Home-cooked Meal

With only one day off, the opportunity to cook with local ingredients and produce outside of the restaurant is limited. I decided to go with one of my favorite things to make: Risotto.

Leek Risotto with local Chevre , Merguez Sausage and Hericot Vert. Garnished with Rosemary picked from the surrounding hills near Tours de Castillon. Accompanied by dry Provencal Rose of course.

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