Saturday, late afternoon. Still some things to do.
Finished and waiting for the guests.
Welcome, champagne for the reception and the menu can start.
Panzanella with sautéed prawns
Cream soup of rocket leaves with mushroom strudel
Pike perch served with a ragout of cherry tomatoes,
olives and caper berries
Beef eye fillet wrapped in Parma ham
accompanied by herbal mashed potatoes and vegetables
Mille feuille of lemon parfait and crispy pastry with Nigella
What a feast.
Who is doing the dishes?