The first - filleted duck wings. My French guest praised the jus...the sauce.
The second - Cod fillet on a bed of not very spicy lentils
Chinese cabbage leaves sautéed and gently steamed.
Carrots steamed in honey flavoured reduction.
Ile de Noirmoutier new potatoes boiled, skins removed, sautéed with honey.
Second course - goats cheese crottin, salade (lettuce), walnut oil
Dessert - Aprioct crumble - Pear Crumble
Easy - Stress free - Wining and Dining
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It would be lovely to hear what you think.