We arrive in St Gengoux Le National. Medieval staircases and roses on the walls.
A wooden board, with a flattened salmon fillet, smothered in dill. A few radishes and bits of lemon on the corners. Coronation chicken, tightly packed into a bowl. Bread, partly sliced so it needs to be torn off the loaf. Lettuce, more radishes. Olive oil, balsamic vinegar and garlic.
Conversation ranging widely from politics and law to confessions from long ago.
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