Tonight we do the cooking! On the menu: RENEE BEAUDOIN‘s The Fields of Provence supper. In late Spring the limestone fields of Provence are rich with the scent of flowering rosemary, wild thyme, and Mediterranean pine, and the bright colors of purple-pink centranthus, yellow broom, and red poppies. Too early for the lavender fields, but the sun is at the perfect height and the days are getting longer. The gardens are also getting their first picks of sweet Spring vegetables and jewel-toned rhubarb, while all the herbs are sporting their delicate flowers and flirting with the bees.
Butter-roasted chicken with baby turnips, savoy cabbage, Provencal herbs, and lemon pan sauce
Grilled pain au levain with herbed chevre, bleu d’Auvergne, and black pepper honey
Bibb lettuce with haricots verts, radish, jammy egg, niçoise olives, and anchovy vinaigrette
Sweet carrot and almond soup with tarragon oil and fennel slaw
Orange-scented gâteau tatin aux rhubarbe (rhubarb upside down cake) with honey whipped creme fraiche
The meal can be made vegetarian by replacing the roast chicken with butter-roasted carrots and mushrooms, and the anchovy vinaigrette with mustard vinaigrette. If you would like a vegetarian meal, please select that option when you register.
Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 4:30-6pm. The meal is fully prepared, but may require reheating when you get home (we’ll provide instructions for how to do that). We are unable to provide meal delivery.
If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:
Red Wine: Tomâs Cusiné, Llebre, 2018, Tempranillo blend
White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc
Rosé: Chateau Haut-Blanville Rosé, 2019