The French Mediterranean
They arrived to a glass of Blanc de Blanc from France. The champagne locally available is so expensive and I thought this chardonnay prepared in the champagne style might work. I really enjoyed it. And at half the price, it would be my pick for a bubbly this New Year's Eve.
Our first taste was pissaladière. This is a puff pastry crust with carmelized onion, anchovy, caper and black olive topping. Serve this warm and it is a nice little bite with the bubbly.
The meal went like this.... Pear and Roguefort Salad alongside the Cassoulet. I had made confit of duck, cooked flageolet beans and added lamb and mild Italian sausage to this classic country dish. Two days later it was even better. Confit of duck is an absolute must to make a wonderful cassoulet.
Dessert was a Walnut Tarte and a Buche de Noel. I had so much fun.