25 February 2019

Deux entrées

In France, the "entrée" course is the starter, the appetizer, the entry to the meal (makes sense, doesn't it?), not the main course. Small group sit-down dinners are frequent, with every course carefully thought out so that the entire meal adheres together.

Above: two entrées - a platter of lobsters was preceded by home-made foie gras de canard with its confit d'oignons (caramelized onions) and still-warm toasts

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