Thinly slice the garlic and finely chop the onion. Sauté the onion in the butter until translucent, add the tarragon and sauté for another two minutes. Add the cream and season with the Dijon mustard, lemon juice and a pinch of salt. Simmer for ten minutes.

Cut the baguette in half lengthways and then into 10cm-long pieces. Spread with butter, lay on a piece of goat’s cheese and place under a hot grill until golden brown. Serve drizzled with the tarragon sauce.