“L'AMUSE-BOUCHE Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze L'ENTRÉE Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens OU Velouté of Butternut Squash with Truffle Oil LE PLAT PRINCIPAL Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes OU Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts OU Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage LA SALADE ET LE FROMAGE Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing LE DESSERT Poached Pears in Spiced Red Wine with Vanilla Ice Cream” CoursesDessertSaladMenuFrench CuisineEntreesMain CourseAppetizer Book:The Secret French Recipes of Sophie Valroux Source: The Secret French Recipes of Sophie Valroux
“Needing to shake off the negative energy, I decide to prepare one of the desserts---something sweet to take away the sour taste of fear infiltrating my mouth. I'm going to tackle the strawberry and lavender sorbet---the herb from Garrance's rooftop garden, the strawberries sweet and juicy. Thankfully, the recipe is easy---especially when you have three Thermomix machines at your disposal. After commandeering most of the ingredients, I smell the lavender Garrance had bestowed upon us and another fantasy sets in. Charles and I are running through a field bursting with purple flowers in the South of France, smiling and laughing. We're kissing, softly at first, and then we're naked, exploring each other's bodies, his rippled stomach, and floating on a cloud made from the fragrance of the lavender---sweet and woodsy--- "Kate, where'd you go? You look all dreamy," says Charles. "Nowhere. Just thinking," I say. "You're sexy as hell when you think. You bite those full lips of yours and it's kind of distracting when I'm trying to work.” DessertLavenderFood And SexSexual FantasyKitchen Romance Book:The Spice Master at Bistro Exotique Source: The Spice Master at Bistro Exotique
“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds. "The sauce?" I asked, dipping in my spoon. "Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine." I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily. "You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?" "Your palate is just like your grandmother's. I can never get anything past her either.” IngredientsDessertSauceFrenchVanillaHomemadePears Book:The Secret French Recipes of Sophie Valroux Source: The Secret French Recipes of Sophie Valroux