Market to TableIssue: Section:
Toulouse chipolata and merguez marinated in spicy north african herbs, crushed garlic in olive oil.
Red potato skins, filled with mashed potato, gorgonzola and rocket salad
Tomato salad - 2 types of red
heirloom tomatoes, sea
salted, balsamic vinegar and fresh mint
Large white mushrooms stuffed with roasted ends of baguette, olive oil and herbs de provence, mixed with fresh basil, chives, garlic, white
onion and sliced mushroom. Stuffed and toothpicked back together.
Red onions with balsamic glaze, black pepper, honey, sugar and balsamic vinegar. Sauted down.
Basmati rice with pine nuts, cherries and salted butter.
Basil mustard condiment.
Homemade spicy red pepper tomato sauce.
Cornichons, duck sauscisson served on edge of plate.
Fresh baguette and cheap wine.
The leftovers the following day were even better.