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Menu of A Summer Lunch

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top 1000The Auberge of the Flowering Hearth
The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: AMERICANO ITALO-FRANÇAIS
  • La Soupe au Pistou (The Summer Meat and Vegetable Soup of Southern Trance)
  • PROVENÇAL WHITE, BSTANDON, BAGNIS, CUERS
  • La Chartreuse de Thon Frais à la Provençale (Chartreuse of Fresh Tuna in the Style of Provence)
  • Les Cornichons et Les Lactaires Délicieux Sanguins Vinaigrette (Pickled Cucumbers and Wild Mushrooms)
  • PROVBNÇAL WHITE, CHÂTEAU SAINT MARTIN, COUNT DE ROHAN CHABOT
  • Fromages:
  • Vendôme de la Loire
  • Rigotte de Condrieu
  • Bleu du Velay
  • Tarte aux Groseilles {Gooseberry Tart)
  • Caté
  • EAU-DE-VIB DE MÛRE DES BOIS

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