Recipes
La Provençale
Only when the tomatoes smell of something. Otherwise, wait for July.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it golden on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Place the tomato: usually 3 pieces.
- Place the goat's cheese: usually 3 pieces.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 7,50 €. At the usual helpings it costs about 1,50 € to make (0,40 € of batter and 1,10 € of fillings), before any discount and less for home-grown fillings. Mastery stamps and the market's charm cards raise the price; see mastery.
The notebook page
The page is missing at first. It turns up the first time you serve this crêpe well. Until then the stub reads:
A seed, dried flat. Tomato and goat's cheese, in a square.
It belongs to the set Les Galettes du marché, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Tomato and goat's cheese, sealed like a letter, four sides. Golden."
— Bastien
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Tomato (205,00 € at the market) and Goat's cheese (275,00 € at the market).