Differences

This shows you the differences between two versions of the page.

--- paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/08 11:56] – [Olives] parisyank
+++ paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/09 04:24] (current) – [Accompaniments] parisyank
@@ Line 16: / Line 16: @@
 ====Charcuterie ====
-Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and cornichons.
+Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and [[wp>Cornichon|French gherkin]]
@@ Line 40: / Line 40: @@
   * [[table_olives_in_the_south_of_france|Table Olives from the South of France]]
-     * [[wp>Kalamata olives]], Kalamata olives are a type of black olive grown in Greece, specifically in the region around Kalamata on the Peloponnese peninsula. These olives are dark purple, almost black, and have an almond shape with a smooth, meaty texture.
+=== Our Favorite Olives ===
+     * [[wp>Kalamata olives]], While not grown in France, Kalamata olives are quite tasty, Kalamata are a type of black olive grown in Greece, specifically in the region around Kalamata on the Peloponnese peninsula. These olives are dark purple, almost black, and have an almond shape with a smooth, meaty texture.
      * [[wp>Picholine olives]], Picholine olives are a type of green olive that is native to France and are also grown in Morocco and parts of Italy. They are known for their torpedo shape and are often used as cocktail olives.
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   * [[wp>Camembert cheese]], Camembert cheese is a soft, creamy, surface-ripened cow's milk cheese that originated in the late 18th century in Camembert, Normandy, France. It is known for its ivory-colored exterior and creamy, buttery center, and it has a strong, pungent, earthy taste with notes of truffles and even cabbage. Traditionally, Camembert is made from unpasteurized milk, and the AOC variety "Camembert de Normandie" must be made with unpasteurized milk, although many modern cheesemakers outside of Normandy use pasteurized milk for safety and convenience.
-  * **[[How to cut French Cheese]]** without starting a rousing debate or even a war.
+ **[[How to cut French Cheese]]** without starting a rousing debate or even a war.
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   * **Mini quiches Lorraine and tartines** topped with caramelized onions and goat cheese.
-  * **Grilled or roasted meats**, such as lamb chops or sausages, served with a side of roasted vegetables and a drizzle of olive oil and a sprinkle of herbes de Provence.
   * **Fresh fruit and nuts**, including figs, apples, dried apricots, almonds and pistachios, for a sweet and crunchy finish.
+  * [[wp>Crêpes]] might be served at the end of the buffet, particularly around February 2nd, [[wp>Chandeleur]] when crêpes are traditional.
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