I'm making a celebratory meal for a friend who just got tenure. So far here's the menu:
Champagne; (Eric Ripert's) deviled eggs with smoked salmon + smoked almonds
Tavel or Roussanne; Bouillabaisse + toasted baguette + rouille
Scheurebe; cheese course + walnut bread
Cannelés + cherries
There's one obvious thing missing, and that's some sort of vegetable. I'm half a mind to just leave it out, but I also feel guilty. Can someone think of a simple, and ideally French-ish, vegetable preparation that might fit in without dirtying tons more dishes or adding much more bulk to the meal? Obviously I could do a salad course before the cheese, but I think what I have in mind--and can't quite articulate--is something we could eat with our fingers straight from a serving dish alongside the Bouillabaisse. (And yes, I know that it's a sacrilege not to serve the broth first, then the fish.)
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