This is my final Cuisine de Meuh post: I've finally got to the bottom of the box of cards I found in a French seaside villa. Given today's cold weather, this last one is seasonal.
I'm serving you aubergine gratin, carrot gratin or croute de skier (crusty skier).
But what does it matter? They all look the same.
The aubergine and the skier even taste the same. It's just that the skier is slightly more... chewy.