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Quickest ever Araucaria, but another proof he hasn't lost his touch at all!(Chris: I'm away for the day).

Well done, greedy kite. I'll look at it when my wife has finished with the paper.

Finished now - didn't enjoy it very much, in fact, as, having worked out the first word in 2dn, I solved all the other "themed" ones from definition alone.

Well, forgotten all that now. Went for lunch to my favourite place in whole of Gers: "Bastard" (!) at Lectoure. If you ever come back, that's THE place to go --- and not even expensive!

What did you have? Did it involve goose fat at all?

Not at all! Salmon "flashé" (very briefly in the pan) with a kind of vanilla sauce;an excellent sort of shepherd's pie; and a delicious apricot dessert. Plus beautiful view etc. The cook can ALWAYS be relied on for creative ideas at a reasonable price. One of my "coups de coeurs" here!You must come: I'd take you there immediately (friday is market day, and in summer is a big photography exhibition). Google Lectoure website & you'll see!

Looks wonderful, but challenged my French - I'm better in Italian (having learnt it more recently - last French I did was 45 years ago)

and the reason for the goose fat query is that I have Anton Mosimann's "Memories of Gascony" cookbook, and lots feature goose fat - also I remember the farms with geese (and the "Gauloise dog" that went grwwwooof grwwwooof when I jogged past in the early morning - this was several years ago!)