SEVEN-COURSE DINNER? NO PROBLEM! - WEAVERS ORCHARD
From weaversorchard.com Author Rachel VanduzerPublished 2012-08-06Estimated Reading Time 4 mins
Aperitif. The meal begins with the “aperitif” – often some kind of finger food like pretzels, crackers or nuts served with a choice of a sweet, fruity drink.
Entree (Appetizer) This time of year, the entree (their word for appetizer) will most certainly include melon. The French are true “locavores,” only eating and selling fruits and vegetables that are in season.
Salad. Next, you’ll often have a raw vegetable salad. No need to be confined by greens though, often their salads include beets or cabbage with herbs or tomatoes and mozzarella as pictured.
Main Course. The main course typically includes a hot vegetable, meat seasoned with Herbs de Provence (which grow wild here) and a thinly sliced baguette.
Cheese. Cheese is so important that it gets its own course between dinner and dessert. It’s important to pick a selection of flavorful French cheeses.
Dessert. I have heard that the French aren’t big on baking themselves, but every time we’ve been invited to someone’s house we’ve enjoyed delicious and inventive homemade desserts.
Coffee. Coffee can be served with dessert or after, depending on your preference. Sometimes it will even be served with a piece of chocolate. I have yet to have a bad cup of coffee in France!
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