hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
—————
entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————
hors d’œurvre
Prosciutto et Melon - Melon Prosciutto
Crostini aux Tomates - Tomato Crostini
Vins:
Champagne de Nicolas Feuillatte, Grand Réserve Rosé Brut
Rosé de Clos De Garaud Intemporelle (thanks to Remko and Sheila)
Entree - First course
Artichaut Farci- Stuffed Artichoke
Vin:
Anne Pichon Sauvage, Vermentino 2020
—————
le plat - Main course
Poulet au Muscat de Vacqueyras - Chicken with Muscat sauce from Vacqueyras
Gratin Dauphinois - Scalloped Potatoes
Hericots Vertes - Green Beans
vins:
2009 Château Fourcas Dupré - Listrac-Medoc (thanks to Marc and Dianna)
(plus a couple more… see photo below thanks to my guests)
—————
fromage - Salad and Cheese
Salade Verte - simple green salad
Fromage - Four local cheeses
—————
la dessert - Dessert
Gâteau à la Prune - Plum cake
vin:
Muscat de Beaumes de Venise La Legière 2016
—————
—————
hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
—————
entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————
hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
—————
entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————
HORS D’ŒURVRE
Pissaladière - Onion Tart
French olives
Vins:
aperol spritz -or- Rosé de Provence
ENTREE - FIRST COURSE
melon au proscuitto
Vin:
Sancerre (a gift from my parents)
—————
LE PLAT - MAIN COURSE
Canard Rôti aux olives vertes - Slow cooked duck with green olives
Purée de pomme de terre - potato purée
Hericots Vertes - Green Beans
vins:
Coteaux e Pierrevert (from my region, grenache and syrah are the main grape varietals)
—————
FROMAGE - SALAD AND CHEESE
Salade Verte - simple green salad
Fromage - Four local cheeses
—————
LA DESSERT - DESSERT
Tarte aux Prune - Plum tart
—————
—————
hors d’œurvre
Prosciutto et Melon - Melon Prosciutto
Crostini aux Tomates - Tomato Crostini
Vins:
Champagne de Nicolas Feuillatte, Grand Réserve Rosé Brut
Rosé de Clos De Garaud Intemporelle (thanks to Remko and Sheila)
Entree - First course
Artichaut Farci- Stuffed Artichoke
Vin:
Anne Pichon Sauvage, Vermentino 2020
—————
le plat - Main course
Poulet au Muscat de Vacqueyras - Chicken with Muscat sauce from Vacqueyras
Gratin Dauphinois - Scalloped Potatoes
Hericots Vertes - Green Beans
vins:
2009 Château Fourcas Dupré - Listrac-Medoc (thanks to Marc and Dianna)
(plus a couple more… see photo below thanks to my guests)
—————
fromage - Salad and Cheese
Salade Verte - simple green salad
Fromage - Four local cheeses
—————
la dessert - Dessert
Gâteau à la Prune - Plum cake
vin:
Muscat de Beaumes de Venise La Legière 2016
—————
—————
hors d’œurvre
Champagne cocktail
Oysters on the half shell -Champagne mignonette
—————
entree - First Course
Cured salmon
Endive radish salad
—————
le plat - Main course
Quail stuffed with quinoa and wild mushrooms
currant sauce
lemon kale
—————
fromage - green salad and cheese
green Salad and epoisses slice
—————
la dessert - Dessert
macarons and truffles
—————
—————
hors d’œurvre
Prosciutto et melon avec La Para Nyons “Aceto Balsamico di Modena”
- Melon Prosciutto with aged Modena Balsamic
Torsades Feuilletées Olives- Puff pastry biscuits with green and black olives
Vins:
Domaine Monastrel, le Rosé - Minervois 2021
Entree - First course
Soupe de Courgette d'été avec Crème Fraîche, Huile de Basilic et Croûtons -
Summer Zucchini Soup with Crème Fraîche, basil oil and croutons
Vin:
Germano Langhe Chardonnay Zoi (la Morra), 2021
—————
le plat - Main course
Magret de Canard avec Sauce demi-glace mirabelle, Purée de Carottes, Hericots Vertes
en- Duck Breasts with a mirabelle demi-glace Sauce, Carrot Purée and Green Beans
vins:
C'a’Brusà Barolo Menico - Monforte d’Alba - 2015
Germaon Langhe Nebbiolo Visette - Barolo, la Morra & Monforte d’Alba 2018
—————
fromage - Salad and Cheese
Salade Verte - simple green salad
Fromage - Three local cheeses
vins:
Domaine Richaud Cru des Côtes du Rhône - Cairanne 2020
—————
la dessert - Dessert
we skipped the ice-cream that I purchased.. but that was the plan on this hot day
vin:
Amaro di Langa - from the wine house I stayed at in Monforte, Peidmont region