And then came the Fête de Campagne at Landmarc....
To the left: Mussels - Classic (white wine and shallots), Classic-Plus (white wine, shallots, rosemary and bacon).
On the tables: Crudités - asparagus, radishes, carrots, fennel; served with butter (both "cold" and melted) and coarse salt. Goose-Fat fries with aioli. Tarte Flambé.
The the right: Grilled Sausages (merguez, boudin blanc, boudin noir, lamb with parsley, lamb kidneys wrapped in bacon); pork rillettes, duck rillettes; chicken liver mousse; various terrines.
In the middle: Cheese! -At least 10 different varieties - including a ridiculously running triple-cream Camembert.
And to the far right: Desserts! Individual tarte tatins; cream puffs, eclairs, chocolate-meringue "cake", chocolate-orange gateau, crêpes (made and filled to order), etc., etc., etc.
And the wait staff walked around with trays of pinot noir, sancerre, sauvignon blanc and their special cocktail for the evening: The French Pearl (2 parts gin, dash of mint, ricard & lime juice). I had two.
Needless to say, I ate well, I drank well, and I had a splendid time overall. It was also great to see "Chopped" judge, Chef Marc Murphy and his partner, Chef Mark Proto, walking around the restaurant and checking in on everyone.