Apéritif

No better way to celebrate the coming holidays or really any day, than early evening drinks and snacks.

The stars of this “smorgasbord” were duck terrine from Jean Louis’ farm and figs stuffed with fois gras. I discovered these figs when invited for an apéritif at one of our neighbors homes in Sens. The very next day, I headed for the market to load up for the trip back to the U.S. They are incredible!

I added some smoked salmon with cream cheese, topped with caviar, a few cheeses and prosciutto with baguette-like slices of bread. We did drink a sparkling wine with this from Washington State……..