March is synonymous with my youngest son’s birthday and the arrival of Spring.

Here is our monthly menu suggestion, that you will find here :

https://vignesetmets.com/menu/march/

Entrée : Dartois aux fruits de mer

Plat : Coquilles Saint-Jacques à la provençale

Vins :
Entrée : Champagne rosé
Plat : Bordeaux rosé
Fromage : Bordeaux rosé
Dessert : Champagne rosé

Fromages :
Here are a few varieties of Chèvre to choose from :

• Bouchon de chèvre
• Chabichou de Périgord
• Chavignol AOP

This month I will be travelling to North Africa and will bring you back a full culinary report! Travelling is so inspiring, it opens up new encounters, combinations, parfums!