Sur l’ardoise

For a recent dinner with my French class I made this menu. In most restaurants in France, the day’s specials, if not the entire menu, is on a black board. An ardoise. So I presented the menu similarly. Burratta, a soft fresh mozzarella (see here if you don’t know what it is, and if you don’t, you’re missing out) on roasted cherry tomatoes with basil and garlic on toast. Asparagus and artichoke salad, pasta alla Norma and key lime tarts. None of it was very French at all. But the menu looked it anyway.

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