The Auberge of the Flowering Hearth

by Roy Andries de Groot by Roy Andries de Groot The "Auberge" of the title is a small inn and restaurant, tucked away in a valley in the Alps and largely undiscovered, until de Groot's 1973 book, which has been celebrated by chefs like Julia Child, Alice Waters, and Samin Nosrat ever since. In this misty Shangri-La, two women, Mademoiselle Vivette and Mademoiselle Ray, present daily menus (always accompanied by multiple wines and cheeses) grounded in the terrain and seasons of their valley and the surrounding locales. The first half of the book tells the story of these women and their valley and these meals and the second half provides the recipes, all presented with de Groot's voluptuously appreciative charm, which makes your mouth water for such delicacies as Les Rognons de Veau Grillés à la Broche, Sauce Diable, even if, like me, you have no desire to actually eat Veal Kidneys Spit-Roasted with Deviled Sauce. —Tom The "Auberge" of the title is a small inn and restaurant, tucked away in a valley in the Alps and largely undiscovered, until de Groot's 1973 book, which has been celebrated by chefs like Julia Child, Alice Waters, and Samin Nosrat ever since. In this misty Shangri-La, two women, Mademoiselle Vivette and Mademoiselle Ray, present daily menus (always accompanied by multiple wines and cheeses) grounded in the terrain and seasons of their valley and the surrounding locales. The first half of the book tells the story of these women and their valley and these meals and the second half provides the recipes, all presented with de Groot's voluptuously appreciative charm, which makes your mouth water for such delicacies as Les Rognons de Veau Grillés à la Broche, Sauce Diable, even if, like me, you have no desire to actually eat Veal Kidneys Spit-Roasted with Deviled Sauce. —Tom