...........shall we have some white and green , fresh cod and home made pesto, and what about dessert the peaches are luscious at the moment. What could be more perfect than peach and almond tart with a spoonfull of creme fraiche.
So imagine guests coming for a summery evenings dinner, a beautiful house on Cap Ferrat, over looking the bay of Villefranche, palm trees, bourgainvillia, the lavender and roses, cactus a whole cacophony of plants. Crickets strumming in the back ground bees buzzing, butterflies landing on the lavender.
It is the epitome of a provencale evening. So perhaps a local wine from the Var will go well, A Chateau Rosseline, a rose to start with the tapenades and the pissaladiere.
We will eat roasted peppers and capers to start and wipe our plates clean with homemade walnut bread of olive faccachia, maybe both would be nice.
We will then be presented with our feast, a tomato sauce made with saffron and garlic and a touch of chili. Seared Aubergine and freshly steamed cod resting on the red suace, drizzled with pesto and longning to be eaten. Well then let's eat!
A pause now before the cheese course, a walk through the garden a hint of sea breeze brushing the rose petals and pausing at the lavender. the sun is going down the skiy is filled magenta and peach, leading our thoughts to our dessert and so I will leave you there in the summer evening with your thoughts and your wine and we will move back to the story and back to the boat next time.
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