Guimauves and Gelato

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This short break in France has been a lovely rest from all the hustle and bustle that is normal daily life. It also provides a myriad of new-food-spotting opportunities. In between peering at picturesque chateaux, and pretty patisseries, I discovered a flavour sensation that had been jumping for joy.

It started in the form of an amazing gelato in the picturesque town of Amboise.

And finally, I hit the jackpot in pure, pure edible gold by discovering speculoos spread. It really reminds me of the cinnamon-sugar dusted pretzels you can buy in London. I can imagine manifold uses for it in baking, from a luscious filling between cakes, in tarts, as a component of cookies, or sandwiching plain biscuits together. On the other hand, sometimes the simplest ways are the best, and I love this spread lavishly over a slice of thick crunchy toast.

Holidaying in France

On a fashion-related note, I have seen many Frenchmen wearing stripy shirts, black moustaches AND berets. Seriously. I genuinely thought that only happened in cartoons…

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