Paris Yank

User Tools

Site Tools

Trace:
paris_yank:eat:preparein:menus:apero_dinatoire:apero_dinatoire

Differences

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

Link to this comparison view

Both sides previous revisionPrevious revision
paris_yank:eat:preparein:menus:apero_dinatoire:apero_dinatoire [2026/09/14 04:12] – ↷ Page moved from paris_yank:eat:preparein:menus:apero_dinatoire to paris_yank:eat:preparein:menus:apero_dinatoire:apero_dinatoire parisyankparis_yank:eat:preparein:menus:apero_dinatoire:apero_dinatoire [2026/09/14 04:12] (current) – ↷ Links adapted because of a move operation parisyank
Line 38: Line 38:
 ====Olives==== ====Olives====
  
-  * [[table_olives_in_the_south_of_france|Table Olives from the South of France]]+  * [[..:table_olives_in_the_south_of_france|Table Olives from the South of France]]
  
 === Our Favorite Olives === === Our Favorite Olives ===
Line 67: Line 67:
  
  
- **[[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.
  
 ---- ----
Line 112: Line 112:
 These slightly sweet, soft breads are a nice balance to savory flavors, and they pair well with foie gras or jams. These slightly sweet, soft breads are a nice balance to savory flavors, and they pair well with foie gras or jams.
  
-**8. [[Cake Salé]]**+**8. [[..:cake_sale]]**
 A Cake Salé is a quick bread much like a banana bread but using no sugar or sweet ingredients. Instead, add savory taste bites like olives, onions, cheese, meat chunks like ham, sausage or poultry, with savory herbs. A Cake Salé is glorified by toasting it or grilling a slice on an olive oil pan. A Cake Salé is a quick bread much like a banana bread but using no sugar or sweet ingredients. Instead, add savory taste bites like olives, onions, cheese, meat chunks like ham, sausage or poultry, with savory herbs. A Cake Salé is glorified by toasting it or grilling a slice on an olive oil pan.
  
Line 131: Line 131:
 are an integral part of the evening, featuring: are an integral part of the evening, featuring:
  
-  * **[[Pastis]] is the quintessential drink of southern France, originating in Marseille [[https://en.wikipedia.org/wiki/Pastis|Pastis]]**, the quintessential drink of southern France originating in Marseille.+  * **[[..:pastis]] is the quintessential drink of southern France, originating in Marseille [[https://en.wikipedia.org/wiki/Pastis|Pastis]]**, the quintessential drink of southern France originating in Marseille.
  
 Pastis is an iconic, anise-flavored aperitif from Southern France (particularly Provence and Marseille) with a high alcohol content of 40–45% ABV. It is culturally revered as the "drink of the South," often enjoyed diluted with water (5–7 parts water to 1 part pastis) and ice, which turns the clear liquid into its signature milky yellow color.  Pastis is an iconic, anise-flavored aperitif from Southern France (particularly Provence and Marseille) with a high alcohol content of 40–45% ABV. It is culturally revered as the "drink of the South," often enjoyed diluted with water (5–7 parts water to 1 part pastis) and ice, which turns the clear liquid into its signature milky yellow color. 
Line 179: Line 179:
 The evening unfolds with a relaxed, convivial atmosphere, reminiscent of a traditional //soirée française//. Guests mingle and socialize while enjoying the delicious food and drinks, surrounded by the warmth and beauty of the Provençal setting. \\  The evening unfolds with a relaxed, convivial atmosphere, reminiscent of a traditional //soirée française//. Guests mingle and socialize while enjoying the delicious food and drinks, surrounded by the warmth and beauty of the Provençal setting. \\ 
  
-Be sure to consider and incorporate the [[Cultural Style of Provence and the Cote d'Azur]] into your celebration.+Be sure to consider and incorporate the [[..:cultural_style_of_provence_and_the_cote_d_azur]] into your celebration.
  
  
paris_yank/eat/preparein/menus/apero_dinatoire/apero_dinatoire.txt · Last modified: by parisyank