Differences

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--- paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/08 11:58] – [Olives] parisyank
+++ paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/09 04:24] (current) – [Accompaniments] parisyank
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 ====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 66: / Line 66: @@
   * [[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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