Here's the table all ready to go with the entr? in place.
Linda does this
really well. Note her pretty flower arrangements. Not easy at this time
of year.
Here are the main course dished ready for the oven. Tunnel boned leg of
lamb with rosemary, garlic & anchovies. Roasted roots (carrot, parsnip,
garlic cloves, shallots & turnip) Oven roasted potatoes with duck fat and
fresh thyme.)
This all seemed
to go down well. The lamb was nice & pink and the potatoes browned &
crisp, the roots were their usual delicious self.
After a suitable interval we had a simple salad to cleanse our pallets
ready for the cheese. The salad was just gem lettuce and a creamy
vinaigrette.
Next came the
cheese. We had laguiole, St
Felicien, St Augur and Blue de brebis. A
nice simple selection.
I didn't take a
picture of dessert which was a carrot cake because I forgot to. Suffice
it to say that it was a good carrot cake and it disappeared rapidly. We
drank a nice bottle of champagne that Patrick had brought with it. That
went down well as well.
I
did, however, remember to take a picture of the bread which is a very
important part of any French meal. There were three kinds from our
favorite shop in Villefranche; Campagne (white), Rye and multi-grain.
We finished with coffee and a long discussion which solved all the
problems of the world including our upcoming local elections, Sarkozy's
marriage and the state of French & English rugby.
We slept well that night contented that we'd both improved our French
and our friendship with our neighbors.