Europe in many dishes 24: Classic French Sunday lunch
We made a lovely big classic French Sunday lunch the other day for my sister and brother in law and family. Bought great stuff at the market for a simple but colourful entree--small delicious tomatoes, stuffed capsicums, marinated anchovies, olive and preserved lemon tapenade and melon--as well as three excellent cheeses for after the main course: Brillat-Savarin(a classic soft cheese from the Parisian region); two St-Marcellins(again, classic soft cheese, but from the Dauphine region this time) and Crottin de Chavignol, a goat's cheese from the Loire region. Main course was a delicious rare beef roast with a mushroom(ceps), garlic, onion and sour cherry sauce; sauteed potatoes, and green beans. A green salad followed, then the cheese, then the cakes, which we got at the patisseries: a Paris-Brest, a lovely concoction of choux pastry sandwiched together with coffee butter cream and almonds; and a Kouing-amann, a traditional Breton yeast caramalised cake, both absolutely delicious.