An absolute perfect side to rib roast, Judy! I could serve a mountain of these at any time and they’d be gone, but with beef they just go so, so well. Great thinking on your toes with the liquid, as well. Sounds like everything went wonderfully. All the best to you, Judy!

Vichy water is rarely encountered in France. Honestly, the last time I saw it was while watching (once again) the film Casablanca. It is not widely enjoyed and I’ve literally never heard of anyone cooking with it. French people typically use tap water for cooking. Bottled water (commonly brands like Perrier, Badoit, Volvic, Vittel, and San Pellegrino) are used for drinking, if one prefers paying for bottled water, compared to free tap water (eau de robinet dans une carafe d’eau).

Oh, wow, those are large pieces! Very interesting information, thank you.

Thank you Audrey. My carrots end up as roughly tetrahedral shapes which stand approx 20cm high. I find the shape moreinteresting than slices and well suited both for this dish and adding into stews, etc,

Alan, soft brown sugar would be absolutely perfect for this recipe! Perhaps not entirely traditional, but the taste would definitely be exquisite. As for the method of cutting you use, how thick would you say you make them, approximately?

That sounds fantastic, James! I know the feeling of having to sometimes improvise with dishes, such as a cassoulet, when I was living in Canada. While duck and lamb are available, they’re often expensive cuts, or just a very limited amount available, especially for the duck. That being said, your substitutions sound perfect, and there is little doubt the dish comes out ansolutely delicious.

I’m sure your daughter will absolutely love the feast you’re preparing, especially that beautiful creme caramel finish 🙂 Happy birthday to her, and bon courage to the chef!

Amazing, Anne! This recipe definitely scales well, as you found out. So glad you enjoyed them 🙂