“What is that?" I asked because her was stuffing puff pastry with a rich brown mixture.
"It is called tourte de blettes," he said. "A specialty of our region."
"What are blettes?" The word was unfamiliar to me.
"It is a green vegetable, like cabbage, only with long green curly leaves," he explained, then he held a stalk up for me.
"Is that Swiss chard?" I exclaimed. "Then it is a savory tart?"
"No, mademoiselle, it is for the dessert."
"But chard? That must taste bitter."
"Not at all. It is made with raisins and pine nuts and brown sugar, and when it is finished, I will save a small taste for you. You will see, it tastes not at all bitter. Quite delicious, in fact.”