Either that, or nobody else could. 
I got my chevre from the butcher this morning while giving my apologetic announcement of the demise of Toulouse sausages and jambonneau. It looks like soft cheese, I didnât remember that, but I will know if I like it in about 2 and a half hours 
I hated it, it was very salty, even for my taste and I love salt. But I am sure that this is not for me. Since then I have bought 2 different kinds from the supermarket and tested them both. Either will do so that is the way to go in the future.
Doesnât leave much for the butcher then, just the demi kilo of bourgignon I buy every couple of months or so for the slow cooker. Iâm pretty sure my heart can stand that rare treat.
Ive got a slow cooker but mines quicker than that, I know some french meat can be tough but it sounds extreme 
What about pork loin? Low fat and pretty good.
Or venison, good for a heart healthy diet.
Even some minces are ok in moderation as can sweat off the fats.
Also, itâs unhealthy to try to eliminate most or all fats from your diet. Fats are essential for the functioning of some vitamins as they are fat soluble. Also needed for other things in the body. As with everything not too much but in moderation. Taking it too far could affect your health negativly.
Thank you both, but I am a novice on matters dietary and can only go on what I have been told. Firstly by one nurse in the hospital who made a point of going through all the doâs and dontâs which included red meat, including pork, in the list. Fish and chook good, everything else bad, all veg good.
Then variable advice on here and from my doctor (no advice actually, just said alcohol was fine 
) so the only thing I can do is minimise the obvious (to me, butter, salt, sugar etc) and major on the alternatives (fish, poultry etc).
I donât feel any better or worse for the changes but, since I came out of hospital I have lost 3 kgs on this new regime. As I was plainly overweight before, and since several years, this can only be a good thing.
BTW @JaneJones , whatâs pork loin in French? All I can find is filet de porc or roti de porc, which seems to cover everything. 
Filet mignon de porc.
I make a pork stroganoff with half of a filet mignon and a stir fry with the other half.
I cooked us a magret de canard yesterday evening⌠pan-fried to perfection OH reckoned⌠and awarded me another Blue Peter Badge 
Much as I love filet mignon and magret last nightâs supper was beignets de fleurs de courgette, followed by burrata tomatoes and olive oil on pain complet. If you donât grow courgettes and therefore donât have a supply of flowers to hand, you can get them in grand frais.
Thatâs what we do with lots of stir fry veggies and a sweet and sour or yakatori sauce.
OH absolutely loves them stuffed with a variety of things. She gets them from grand frais as well. Itâs where we get the majority of our fruit and veg because its very good quality. We also love going in this sort of weather because the inside is kept very cool 
Filet Mignon de Porc. Iâll try that out on the butcher next Thursday and see what he gives me. 
I see that at least 2 of you have uttered the terrible word âfryâ. I was warned darkly against that but surely it depends what you fry it in rather than the act of putting it in a shallow pan over heat. I can understand loads of butter or worse, lard ( ), but in olive oil, what does it matter? 
When I say âfryâ⌠itâs either dry-fry or with just a drip of olive oil⌠not even a drop⌠just a drip
You can slow cook a tenderloin (but not for too long) or very quickly in a dab of oil, or indeed wrapped up in a parcel with some bits of veg.
I give the prepared tenderloin a hot blast in the pan with a drop of olive oil, crisping it on all 4 sides.
Then I turn the heat way down low, put the lid on the pan and let the tenderloin settle in its own juices turning twice, top and bottom⌠maybe 4 minutes.
Let it rest briefly before cutting/servingâŚ
So juicy and mouth-wateringly tender - yummy
Stir frying should be done in peanut oil, arachide, as it has best for frying at very high temperatures.
There are two important considerations: the flavour and the smoke point. Flavour is subjective, but at least the smoke point is objective:
I use Colza for stir frys or Ghee for currys. Both have high smoke points, but ghee is high in saturated fats.
In my younger days an Olympic breakfast was the solution for a hangover 