This is oeuf meurette, or an egg poached in red wine sauce, that I made today.I rarely find it on menus in the provincial area of France in which we live, and, when I do, it’s not very good. Having lived in France for the last nine years without running into a real bistrot, outside of a major city, has been a disappointment. Although I am keenly aware that France is in the grip of a set of social charges that render it virtually impossible to run a restaurant in the provinces, it would seem that bistrot food would be a solution. Simple charcuterie is always available, as are crudités or brandade. How easy to produce langue de boeuf, lentils and saucisses de Toulouse, or boudin aux pommes. Cheese is infinitely available as are salad leaves. Eggs make dessert. Maybe provincial restaurateurs, who are not serving a menu ouvrier, are fed up with ill informed eaters. The phrase “bien cuit” in an Estuary accent may well have done more damage than the 100 years war.