Menu of The Lunch on Market Day

Appears in

Published 1973

APÉRITIF: SUZB DES ALPES
Coeurs d'Artichauts Violets de Provence à la Grecque (Hearts of Artichokes in a Vinaigrette Sauce)
WHITE BORDEAUX, CHÂTEAU LOUDENNE, MÉDOC
Bourride à l'Aïoli Provençal (Mediterranean Fish Stew with Garlic Mayonnaise)
RED BEAUJOLAIS, CHIROUBLES
Fromages:
Chèvre Frais de Serge Alibe en Petit Panier
Tome de Queyras
Pithiviers au Foin de Gatîne
Tarte à la Crème aux Framboises (Creamed Raspberry Tart)
Café
EAU-DE-VIE DE MIRABELLES DE LORRAINE

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