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Today's lunch in two courses. First, crostini spread with preserved lemon aioli and topped with mussels in escabeche (from a tin)
Country style paté with black peppercorns, cornichons and little toasts
Both washed down with a pretty pink crémant du Jura, seen below on the left:
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Edited to add that the rest of the tinned mussels were used in yesterday's lunch. Or maybe the day before? Tasty, in any case.
Today's lunch in two courses. First, crostini spread with preserved lemon aioli and topped with mussels in escabeche (from a tin)
Country style paté with black peppercorns, cornichons and little toasts
Both washed down with a pretty pink crémant du Jura, seen below on the left:
