Two goats were splayed out on racks, roasting in front of a fire;
elsewhere, Bob had built an ad hoc oven for foccaccia, pizza, and at the end of the afternoon a delicious galette.
Nothing to it but firebrick floor and walls, a sheet of iron across the top; ordinary bricks to bulk the oven out, and a few wheelbarrows of crushed rock to cover the thing. I've got to do something like this next to the patio, I think.
We had some delicious pans-bagnats, too. (Checking the spelling has brought a curious website to my attention.) Well, not quite authentic, but extremely delicious and very simple: bread, sliced tomato, arugula, aioli, a soak of olive oil. Just make sure, as Chez Panisse does, that the ingredients are the best you can get.
Oh: the galette. Bob's brother was presiding over that course, but as you can see here Lindsey stepped in to help roll out a few shells, wielding a wine-bottle for a rolling pin. The filling was sliced apples, quartered fresh French prunes, and chopped walnuts were involved, and pieces of butter, and a generous sprinkling of nocino; and the galettes were baked in a very hot oven that brought out an amazing complexity and depth of flavor.
Wines too numerous to mention