Un buffet de fête en plein air

I love to entertain in the summertime, when I can offer my guests a glass of champagne on the lawn and serve them colorful dishes on a buffet table set under the olive trees. On such occasions it seems essential to plan dishes that can be completed easily one or two days in advance, so that the atmosphere is at its most relaxed for the host or hostess and the guests. All of the dishes in this buffet menu, then, I have chosen especially because they can be done with the help of the food processor and made ahead of time: the macadamia balls, the veal (if it is served cold), the broccoli and the frozen dessert, one day before; the pâté, at least two days, and preferably three days, for the fullest flavor.