Francoise's close friends, Phillip and Katherine invited Francoise, Aggie
and me to dinner at their home, after we returned from Copenhagen. Phillip loves to cook and he prepared a
fantastic meal for the occasion. We
started with champagne, of course, and hors d'oeuvres, while listening to music
by the Beach Boys. Phillip had prepared
home-made pate de foie de voielle and pate de foie gras. The entree was a sea food dish that Phillip
had invented. He started by sautéing peas, pearl potatoes, carrots, shallots
and garlic in butter. He spooned a layer
of the veggies into small stone pots, then added large prawns, followed by
another layer of veggies, then a layer of sautéed scallops. Then he covered the pots with a pastry crust
and baked them in the oven. 
The
French often have red wine with sea food and the French think the American rule
of white wine with sea food is silly.
For dessert we had a selection of cheeses and fruit, followed by alcohol
de poire William, a bottle in which a pear is grown and then pure alcohol is
added and allowed to age. Phillip said
this bottle was about ten years old. Phillip
has seen the pear trees covered with bottles in which the pears are grown. I would like to try growing some. Luckily, I was not driving that night.
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