Tribute to Amaryll : sardines escabèche and rye crackers for a private diner I made in Paris.
I made a lot of choux with cream and hot chocolate this week end.
The plus was that I added the remains of a poaching wine syrup
(I made with pears last week) in the cream.
A passion fruit, mango, kiwi, lychee and orange salad was also part of this sweet moment.