This is not my first rodeo and yet I am still fascinated how Cedric Grolet manipulates flavours in order to highlight their best qualities.
So here I am, embarking on a journey of replicating his infamous peach-verbena tart (which I haven't even tried yet), and it starts with skinning and dicing dozens of peaches. If there is one thing I learnt to dislike, it's peeling peaches.
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