I had some friends over on Friday night for dinner.  Since there were three French people in the group and it was close to Bastille day, I thought I’d serve French food.

The menu for the evening was:

Celeriac Bisque as entrée
Poulet Chasseur on a bed of English spinach with Gratin Dauphinoise as main
Galettes aux Pomme Flambé with Calvados Sorbet and crème Chantilly for dessert

Everbody brought along a different bottle of pinot noir so we were able to get a wide tasting range.

For dessert we set up an electric crepe maker at each end of the table so Mark and Sebastian could make the galettes (crepes made with wheat flour and  buckwheat flour) whilst I  flambéed the apples in calvados in the kitchen (I didn’t do it at the table as it was too crowded).