Flaugnarde, a sort of rustic custard reminiscent of classic cherry clafoutis, sweetened our breakfast table this week. It’s a simple dessert, flaugnarde.  Fresh cream, wildflower honey, farm eggs and fruit.  There’s beauty in simplicity, in the charming humility of foods in their fresh and naked state, bewitching in its shy   luminescence.   It’s perhaps Curnonsky who [...]