Stage 8 – Nancy/Gérardmer: This recipe for home-style tart is very popular with families from the Lorraine region. Quetsch plums are a popular variety to use in this dish. You will need a 25 cm loose-based flan tin for this recipe.
Stage 12 – Lannemezan/Plateau de Beille: This classic French lamb stew from Normandy uses pieces of boneless lamb shoulder, but you could use lamb neck if you prefer. While it traditionally incorporates turnips (navets), here I use mushrooms and peas.