14 June 2015

A terrace lunch

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

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