Clockwise: sweet green peppers grilled in bacon; heirloom tomatoes in olive oil w/garlic toasts; roasted duck breast on bed of caramelized onions tartines; pickled vegetables
(Not shown: smoked salmon grain mustard cream tartines; chilled green pea soup w/fresh mint; red wines from Bergerac)
Barrel tables were pushed together so we could all sit together and share.
Dessert: pain perdu, forerunner of French Toast, served w/home-made vanilla (bean) ice cream; espressos
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