Floating leaves

It has been another splendid day with warmth and clear mountain air. I have friends arriving shortly from the island of Noirmoutier.  They like their food so I have had to think carefully what I can give them from my limited repertoire.  On the basis of keeping it simple and local, we will have an anchovy, feta cheese and tomato salad to start, a lamb tagine with couscous, cheeses and mel i mato (goats' curds drizzled with honey) to finish.