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Court bouillon, made with carrot, shallot, leek, garlic, celeriac, herbs, water and Muscadet, was the heart and soul of Breton cuisine. Langoustines blossomed in it, and crabs drowned in bliss; skinned duck or vegetables simmered in it to perfection. The stock grew stronger with each use and would keep for three days. It formed the base for sauces, and a shot glass of sieved court bouillon could turn a mediocre fish stew into a regular feast.
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