As a friend of mine said  “We’ve entered the schizophrenic season” which means, that we are pulled back and forth between brilliant, warm days and chilly nights. What does one wear? But even more importantly, what does one cook? The big secret is that this is the very BEST season for cooking. Cold temperatures at night mean plants get lots of energy from their roots, late season fruits are filled with flavor and sugar, and we’re able to choose among summer and early autumn ingredients. This menu includes salmon, and it is inspired by a multitude of things. In France, salmon is a vital part of the seafood offering, with the highest quality farmed in Scotland, though there is a handful of wild salmon available from the Adour River, which goes to restaurants and occasionally we’ll get wild salmon from the Baltic Sea. Wherever it comes from, it is entirely enhanced by the intriguing sauce here, and its lovely accompaniment of grilled peaches, perfect for the season! For dessert? A simple chocolate tart that will make this meal and elegant affair.