So, next month I have to prepare a French themed menu for Bastille Day. Expecting 20 to 30 people. Most of the food will be consumed outside so of course I'll need something summery so I'll certainly start off with vichysoisses and probably celery root remoulade. Along with that pissaldiere or socca---I don't think the militant faction of the vegetarians will go for the anchovies, but who cares? I'd love to inflict frogs legs on them just to see them squirm, same with escargots.
So any suggestions are most welcome.The main could be poulet basquaise? I just don't want to sacrifice standards to satisfy the weenie contingent, as I'll probably have to charge more for this meal than they are used to paying.
From a Michelin-starred pastry chef and founder of The Tiffin Project, a nonprofit for South Asian women
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