This dish is from the Val de Loire as well, in Touraine.
Yep, this is half of a pork tenderloin, stuffed with diced prunes; interspersed with potato hush puppies and “embellished” with stuffed mushrooms and a saucier of jus.
In case you’re wondering, I don’t come up with the plating for dishes. I am instructed to recreate what my chef demonstrates.
Also, here is a traditional French upside-down apple pie I made:
In French, it is called a Tarte des Demoiselles Tatin, or tarte tatin for short.
January 19th, 2017