Gariguettes
It's strawberry season in France. Which means I'm on the hunt for a special French variety called the Gariguette. They're extra-sweet, very fragile and far more flavour-filled than traditional strawberries (which are usually water-logged and uninteresting, needing copious amounts of sugar to make them tasty). They're well worth the extra moolah to get a generous barquette. Or two.
I poured a little eau de vie de fraise des bois on top, just because I could.
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