dix neuf, onze, un mille neuf cent quatre vingt onze

our wedding day 19/11/1991

and now are anniversary in France

What follows next is Mark and Paula enjoying one of the the things they do best....creating good food and wining and dining. Starting with getting up at five am? in the morning to make bread together. Turned out to be a little over done again but we'll keep practising, Milou liked it.

double fougasse with anchovy, olive and rosemary

scrambled eggs for brekkie

rustic table settings

Spanish version of pastis

verrine of salmon eggs homemade pesto and quinoa

We created the menu together, cooked it together and ate it together. Lots of little dishes throughout the day. The above is from a lovely french recipe book full of verrines, which is just really a starter in a glass, the homemade pesto was rocket, basil, almond pieces and parmesan. Topped with salmon eggs on a tasty bed of quinoa. 

fois gras on honey bread with p's homemade tomato jam

snails in rich tomato ham and chorizo sauce....

....at the table

verrine of layered boudin noir and apple puree topped with a scallop

This was my favourite, which is just layers of black pudding and apple puree topped with a lovely

seared scallop. This is definitely party food and looks quite pretty and maybe a bit different when served in a glass?

Milou and i preparing for a cinematic evening,
with ben stiller and along came Polly

rustic cheeses from my man in Castelnau market

aramis checking that nothing has been left in the sink