First up: a Potage Saint-Germain (split pea soup) with sautéed foie gras, croutons and chervil. Really rich but velvety and delightful. The foie gras and the pea soup made a perfect mélange.
|Potage Saint-Germain with sautéed foie gras|
|Butter-basted roasted Saint Pierre with Puy lentils|
Sushi dinner tonight, fortunately; no more fat.