Retro bistro: Éric Lanlard’s ‘proper’ quiche Lorraine

What wonderful ways to celebrate and educate about diversity in the workplace.

A new life in Lille

Éric Lanlard has ruined Quiche Lorraine for me. Never again will I be able to eat this classic French dish – or not a supermarket version, at least. His ‘proper’ quiche Lorraine, as he calls it, was so good that I can never go back to the shop-bought variety.

As he explains in his Tart It Up! book, it’s a simple recipe, but it’s so often done badly. Made of eggs, lardons, Gruyère, nutmeg, double cream, shallots, butter, olive oil, salt and pepper, it’s almost a store-cupboard standby.

It’s a dish I associate with growing up in the 1970s and 1980s – which is why I had it again on Friday.

At work, we had our annual Diversity Week. This is five days in the company calendar when we celebrate one of our corporate values, diversity. I run the week, partly because I’m passionate about inclusion and partly because they…

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