For hors d'oeuvres, I served a spread made of brocciu (Corsican fresh sheep cheese), finely diced sun-dried tomato, lemon zest, a little olive oil and salt and pepper; roasted almonds with smoked paprika and cayenne; and slices of Bellota Bellota lomo (Spanish cured pork tenderloin) that I found at the great butcher, Gardil.
|Tarte tatin aux tomates cerises|
|Bellota Bellota lomo|
|Veal scalloppini with caper sauce|
|Berry and whipped cream French flag|