The real clafoutis first requires tasty little black cherries that can only be found in Limousin.
“The real clafoutis first requires tasty little black cherries that can only be found in Limousin. To achieve the perfection of the clafoutis, you have to have Limousin blood in your arteries, beautiful dark blood like the blood of cherries”,
Maurice Edmond Sailland, known as CURNONSKY (1872-1956) – often quoted, certainly said, but never sourced.
Talented novelist, practicing gastronome, good-natured humorist and French food critic, the Prince of gastronomes defends above all simple, tasty and regional cuisine: archetype of clafoutis, a simple and tasty dessert, born in the Limousin in the 19th century and whose quality taste depends on a certain type of very local cherries.
Continuator of the 19th century writers who gave gastronomy its letters of nobility, creator of a new type, that of the "Gastronomad", this man of the pen led a nocturnal life.
He does not have lunch, his evenings are spent in restaurants or with hosts where the bon vivant links a multitude of useful and pleasant contacts.
The end of his nights is devoted to writing, he never goes to bed before 7 am. Her small apartment has no kitchen.
Gastronomy is not a speculative science: "Gastronomy is really a Religion in the true sense of this word which means a link between men" he likes to repeat.
But we must not talk to him about dietetics, with his 126 kg perfectly assumed.
