MAY 2013
Cream of asperagras soup with fresh goats cheese and pimientos
Roasted duck breasts with it Bordeaux juice
Young carrots glazed in honey
Melted chocolat cake
OR
snails in puff pastry with roquefort
porc filet mignon with honey and lime sauce
melt in your mouth potatoes with herbs
strawberries au gratinwith vanilla
JUNE 2013
« Escalivade » of roasted vegetables
filet of poultry stuffed with large shrimp in an Amoricaine sauce
Zuccini mousseline
Minestrone of summer fruits, vinaigrette with vanilla/olive oil and home grown cretois limes with a anis sabyon
OR
Terrine of fresh goat’s cheese and beets
roast lamb with olives
Tian of vegetables from Provence
Verrine of light cream with strawberries and spicy speculoos
What's Cooking In Bordeaux... 