90 degrees outside and I've committed to serving French bistro fare for a small dinner party tomorrow.
Normally we serve something like snails, pissaladere, haricort vert sauteed in duck fat, coquilles st. jacques, steak au poivre, beef bourgingnon, something gratin. But most of that does not say 'summer' to me. And I need something more than a nicoise. Ideas? Help please. Thanks!