First, we strung pretty white enamel outdoor lights between the tree branches, then threw a generous cloth in palest grey over the dining table, teamed with napkins bordered in a bold forest green. To perfectly go with these French recipes and beautiful setting, gorgeous cheese recipes are an appropriate choice for enjoying still more summer flavor.
Set the scene for these French recipes
Set the scene for these French recipes
For the table setting, layer up a mix of classic-style glassware and cutlery, unfussy contemporary pieces and hand-thrown dishes – there’s no need to worry about everything matching. Little bottles filled with jasmine and tumblers with potted ferns or herbs make great informal decorations dotted throughout, while raffia-bound carafes and linen bread bags and baskets enhance the laid-back elegance of the scheme. Comfortable chairs are a must, so that you can sit out long into the evening if you choose. For relaxed summer dining, the best thing is to keep place settings simple –it helps guests feel like its time to relax. A loosely knotted napkin sits perfectly without the need for a more formal napkin ring, and smart place cards can be popped alongside, with a prettily colored fig or similar edible detail that can be nibbled between courses. To tie in with our location, these dishes reference Provence, whether through the choice of ingredients or by offering a twist on regional classics. Nice’s beloved socca, a crisp chickpea flour pancake, is elevated with chopped rosemary and a sprightly topping of frazzled artichoke halves, verdant parsley and preserved lemon peel, while the twice-baked watercress and Roquefort souffies are sure to impress yet are surprisingly easy to make. A main course of roast chicken is lightened with a crisp salad and served with salt-baked potatoes, while a show-stopping apricot frangipane tart and fragrant plum cooler round things off perfectly.
Radishes with herb and butter
Radishes with herb and butter
Serves 6 A classic, with a summer twist of dill and lemon zest. Ingredients:
150g good salted butter, soft Handful fresh dill, chopped2 tbsp sea saltFinely grated zest of 1 lemon2 bunches radishesSmall loaf of rye bread, sliced
Method:
Twice-baked watercress and roquefort souffles
Twice-baked watercress and roquefort souffles
Makes 6 large or 8 small souffles These can be made in advance and baked again before serving. Spinach leaves can be used in place of watercress, if you like. Ingredients:
400ml whole milk1 slice of onion200g watercress75g unsalted butter, plus extra for greasing75g rye or plain flour¼ tsp mustard powder½ tsp freshly ground nutmeg 300g Roquefort, crumbled Salt and black pepper6 eggs, separated120ml double cream6 slices prosciutto or thin-cut streaky bacon
For the salad:
50g lamb’s lettuce120g green beans, trimmed and blanched200g podded peas and broad beans, blanchedHandful fresh mint2 tbsp lemon juice3-4 tbsp extra virgin olive oil
Method:
Socca with rosemary and artichokes
Socca with rosemary and artichokes
Serves 6 These crisp-edged chickpea pancakes are a favourite Nice street snack and are also tasty served plain with a little sea salt. A glass of chilled rose is the perfect accompaniment. Ingredients:
200g chickpea flourSalt and black pepper4 tbsp extra virgin olive oil, plus extra for frying1½ tbsp finely chopped rosemary400g tin artichoke hearts, drained and dried thoroughly, halved400g tin chickpeas, drainedSliced peel of 2 preserved lemonsJuice of ½ lemonHandful flat-leaf parsley leaves
Method:
Herb-roast chicken with an apple, chicory and chive salad
Herb-roast chicken with an apple, chicory and chive salad
Serves 6 generously Roast chicken is given a fresh seasonal lift with plenty of fragrant herbs and a crisp sweet-sharp salad. Ingredients:
Handful chopped soft herbs, such as chives, dill and flat-leaf parsley1 garlic clove, peeled and crushed75g salted butterSalt and black pepper2 x small (1.2kg) chickens3 garlic bulbs, halved5 banana shallots, peeled and cut in half5 thyme sprigs200g ciabatta or rustic bread, roughly torn7 tbsp extra virgin olive oil2 tbsp cider vinegar1 tbsp Dijon mustard2tsp honey1 bunch chives, a quarter finely chopped, the rest roughly chopped3 chicory bulbs, trimmed and separated into leaves3 red eating apples, cored and sliced into matchsticks
Method:
Salt-baked potatoes with herbs
Salt-baked potatoes with herbs
Serves 6 as an accompaniment A bed of herby salt intensifies the flavor of the potatoes. Ingredients:
2.5kg rock saltHandful fresh thyme and rosemary sprigsHandful fresh bay leaves1.5kg new potatoes50-100g unsalted butter, cubed
Method:
Apricot tart
Apricot tart
Serves 8-10 You can make this frangipane tart a day ahead if you like, adding the apricot topping up to an hour before serving. Ingredients:
300g all-butter shortcrust pastry12-14 large apricots, stoned and quartered150ml elderflower cordial250g soft unsalted French butter125g golden caster sugar250g ground almonds1-2 tsp vanilla bean paste or extract2 eggs, beaten6 tbsp apricot jam icing sugar, to dust
Method:
Plum, basil and black pepper cooler with borage flowers
Plum, basil and black pepper cooler with borage flowers
Makes 1 large jug Serve this neat with plenty of ice or mix with gin or vodka for an elegant cocktail. Ingredients:
20 ripe but firm plums450g unrefined caster sugar1½ tbsp whole black peppercorns2 large handfuls fresh basil leaves1 handful fresh borage flowers, to serve (optional)2 handfuls ice cubesChilled sparkling water, to top up
Method:
