Raymond, his wife Eliane and son Andy invited us into their home for an evening of unforgetable Belgian dining. Raymond's niece Dominique and her friend Michel brought us to the home nestled in a quiet neighborhood.
After meeting the family pets and taking a tour of the landscaped yard and pool area, we were escorted inside where Raymond served course after course after course of local specialties he and Eliane had prepared for us.
1 ° One tomato soup (cream of tomatoes)
2 ° A soup in cucumbers with the fresh cream
3 ° A foam of mango with, above, a portion of foam of tuna
4 ° A cream of melon of CAVAILLON and sheets of basil chiseled with a ham of PARMA dried
5 ° A roller of smoked salmon with soft white cheese and fine spices (MAREDSOUX),
cut in small rollers
6 ° Fine slices of sausage of Belgium Ardennes
7° Prickly olives
8° Diverse toasts: eggs of lamp, pâté of duck, salad of crab, salad in the curry
9 ° Savoury omelette
In entre we were served:
Scallops miller with the dry fruits (scallops with the grapes of Corinthian and nut green walnuts). The whole to flame with the whisky.
Principal dish:
Soused calf with mushrooms flamed with the whisky and apples duchess.
In dessert:
A white lady (ice-cream vanilla with chocolate-brown sauce)
And finally, for Marian and Gail, it ended by an Irish coffee.
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