Differences

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

--- paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/08 12:38] – [Charcuterie] parisyank
+++ paris_yank:eat:preparein:menus:apero_dinatoire [2026/09/04 05:44] (current) – [Examples of Actual Menus] parisyank
@@ Line 16: / Line 16: @@
 ====Charcuterie ====
-Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and [[wp>Cornichon|French gherkin, small pickles]]
+Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and [[wp>Cornichon|French gherkin]]
@@ Line 80: / Line 80: @@
   * **Mini quiches Lorraine and tartines** topped with caramelized onions and goat cheese.
-  * For a more hearty eating serve **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.
 ----
@@ Line 183: / Line 183: @@
   * To make the evening more interactive, set up a few stations for guests to assemble their own charcuterie plates or create their own apéritif cocktails.
-----
 In Nice, France, a Provençal Apéro Dinatoire is a unique and memorable way to experience the region’s warm hospitality and culinary delights. It’s an event that will leave your guests feeling like they’re part of a charming //soirée française//.