One would think that on a Sunday afternoon in England that a roast beef would surely be on the menu. But the weather in Luz has been so wet that going shopping was not an option. A ferret around in the freezer produced frozen fish. This round the world trip started with a tale of Ol’ Bastard’s hake, but tonight’s meal was battered haddock.
With chips. And salt and pepper. And tomato ketchup. And vinegar. And tartare sauce.
It was not elegant. It was not posh. It was not haute cuisine by any means.
But it was very tasty.