There are pies and there are PIES.
There is magic and there is MAGYC.
And yes, this is a bonafide, real, authentic MAGYC PIE.
But this week as Fran and Ian from Melbourne, and Hilary from Sonoma, and Matt from Welbeck descend on the Chapolard home for lunch, we’ll be bringing this fat MAGYC PIE with us. MAGYC stands for Mastering the Art of Gascon Cooking (with a nod to Julie Child’s masterful book). What’s in this golden-crusted succulent pie? Read on…