First Course:

Pâté de bouef with toasted garlic naan sticks.

Second Course:

Consommé with salad with cucumber, feta, and citrus-infused olive oil.


December 9th 2020. I found a marrowbone on sale at the marché downstairs. I made a consommé out of it with a carrot, garlic, shallot mirepoix, and fortified the final dish with small cut mixed ved. The bones had quite a bit of meat on them so I made a rustic pâté, mixing in some mayo, and the strained mirepoix minus the carrots. Garlic naan strips toasted in the over were the carb. I didnt make a dessert, but this light but satisfying meal could be finished with a nice fresh berry sorbet. 


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