FROM KITCHEN TO DINING ROOM: THE COOKS' BALLET
The sun has just risen and it's time for the Chief to sort out the dish of the day - will it be fish or will it be meat? And what can we serve with this freshly caught sea bass? Seasonal vegetables, of course!! And then we're going to add some colour to the dish with a little greenery, a dash of sauce and a pinch of spice … and there you are, the dish of the day! Then there are the desserts - the market stalls are full of ripe fruit, ready to go. It's easy to imagine the results - a millefeuile perhaps but a verrine … and everyone loves a pastry! For an extra special treat, don't forget the salted butter caramel. Well, that's about it. We just need to find something for the starter that's both simple and tasty. What about scampi kebabs or a tatin of apples with Guémené andouille? … And of course there are the nibbles to get your mouth watering. When it comes to the wine list, let's leave it up to the sommelier to pair the food and the wine and put his talent at the service of the gourmets. The result is the perfect menu. All the Chief needs to do is to get into the kitchen and as soon as the first delicious smells wafting from the oven, the passersby will be getting hungry start …