my festive lunch - franglais
It just had to combine everything I love about food (so mostly French influenced) with a smidgeon of English.
Poached eggs on toast and a glass of champagne started the morning off nicely. Gifts unwrapped.
Around midday, it was time to open the Margaux.
Meanwhile, we started on the olives. Gasp. They had sold out of my favourite olives, yes those yummy picholine olives. Ha. Fortunately, the server was French and offered an adequate substitute, Lucques.
Artichoke soup to start. Home-made French baguettes. French butter.
Followed by a chicken roast. It had to be a poulet de bresse. Now, this is where you discover the real flavours of chicken. Exquisite. And so was the Margaux. Complex with some hints of spices at the tip of the tongue. It went beautifully with the roast.
To finish us all off, we had trifle (Heston style). No more, please. Well, not until 25 December 2008.
Comments
full of inspiration!
izik thanks.
i think the trifle was a tad too rich, but otherwise a fantastic food fare.