Avocado romanesco chilled soup, zaru soba, frozen tofu

A fresh and green lunch.

Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

That gives a velvety green soup, filling and refreshing.

This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

With goya.

Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

Vitamin Holiday appetizer trio

What about starting the party with a jab of colorful nutrients ? That could make a little week-day lunch too. That was the first round of a rich holiday meal. Servings are small to allow guests to last the distance…

Which soup ? Do you want your greens or your carotene ? Let’s have both. They are like hot smoothies.

Boiled carrot, kabocha squash, nutmeg, coriander seeds and a melt cheese square.

Spinach briefly “heated” in boiling water, fresh tarragon, melt cheese.

Raviole de crevettes en sauce rose.

Sorry, I forgot to take a photo of the inside. It’s a big spoon of quickly poached Nordic shrimps (amaebi) in an open raviole made of fresh egg pasta.

They are coated with the same sauce. The sauce is a Brandy tomato sauce base, flavored with the shrimp shells and creamed. Decorated with pink peppercorns.

First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)

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Soupes et potages

Country
soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)

City
potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
cauli-carrot
crème vert amande

Seaside
soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)
bouillabaisse

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Tartes, quiches, savory cakes

pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)

quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon

tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)

Soufflés
soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran

poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

Snow-White crème de chou-fleur

Simple.
Une crème de chou-fleur, without crème.

Un roux blanc (white sauce) and cauliflower puree. A little cheese. Pe

Salad soup

A soup made of salad, well lettuce.

Potato, onion, butter. A little. Lettuce a lot. That’s the classic potage Choisy.
It is thicker than the Spring version :

soupe du jour : Choisy

With buttery croutons.

And ribbons of lettuce.