Mi mates Fabrice an' Papou

These are mi mates from the Saaf of Fraance. They own a wittle bistro in a shitole taan cawled Tarascon. But their food is great an' I've been able to nick a few recipees offava them in the paast.

These are just a couple of them. 
Fabrices simpul but delicious salad.

This is really cheap so this why Fabrice givs it to you foa noffink. Wash an' shake several leaves of lettice; place in a bowl. In a glaas jar mix too teespoonz of walnut oil, one teespoon of olive oil, pinch of salt , black peppa, Dijon mustard an' a too slivas of Garlic. Shake until mixed, pour ova the greens. If you want to spike it up you can use a collection of different lettice but that awlways looks a bit pussy.

Lamb chops Provencal.

Buy the best lamb chops from a respectable butcher such Jean Pierre in Fontvielle. In a very 'ot fryin' pan wiv a wittle oil place the chops. Go outside foa a fag an' let the lamb cremate. Turn the chops an' 'ave annuvva fag. Chisel them out of the pan an' serve wiv wilted buggered vege. Believe it oa not the chops 'ave a wonderful flavva, cunchy texture but are sweet as.
The lamb are so puny in the saff it is the only way to cook these very fin chops. Incidentally it is the only meet that Fabrice buggers: he awlays refuses to serve steaks 'bon cuit' especially to the norvern 'erberts oo work locally in mi mate Braddies blanchesserie.