A new recipe book sent for review, in this instance Sud De France: The Food and Cooking of The Languedoc, rather requires a try out of some of the dishes. Yesterday evening the Poulet aux Pyrenees (Chicken with Almonds and Pine Nuts) resulted in a rather tasty autumnal dish, all the more remarkable for its simplicity and the use of cheap chicken wings and thighs. Not much room remained for dessert; but the Tart au Chocolate recipe seemed too simple to ignore. It is rather a dense pud, really just the one small(ish) slice would suffice with a little creme fraiche on the side. A couple of raspberries as a garnish would work too.The author, Caroline Conran, admits that French pre-made puff pastry is superior (ie more buttery) than the English equivalent (although I find the JusRoll pastries rather good). Conran also states that “I first made this tart when I had friends staying and, as I was busy, I misread the original recipe and put in twice as much chocolate.” I’m unsure if the recipe is therefore the correct version or the double the chocolate version. Either way it is rather good.