Celebrate Bastille Day At The French Table This Thursday!

Herve Martin, your host and owner of The French Table has assembled a special dinner this Thursday, July 14th in honour of Bastille Day. Come join us for a festive celebration to liberté. APPETIZER Vichyssoise Or Salad of duck giblet confit with lardons MAIN COURSE Pan seared flank steak with caramelized shallots , baby green and pommes frites Or Pan seared Coho salmon with a walnut and herbs sauce , spicy lemon risotto DESSERT Selection of cheese Or Rhubarb tart $45 per person, plus tax and gratuities. Call us at 604-689-3237 or use our contact form to reserve your table. http://thefrenchtable.ca/web/contact-us/

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The French Table’s Gazpacho Recipe

My English is not the best so I am describing this recipe as if I am explaining it in person. Gazpacho recipe for 4 to 6 people. For the soup: half of a white onion 1 cucumber but use only the seed for the soup the rest will be use later for the garniture 1 garlic glove 2 bell pepper from different color and do the same as the cucumber, use only the trimming from inside the bell pepper for the soup the rest will be use for the garniture 125 ml of olive oil 100 ml of white wine vinegar 1 can or jar of whole peeled plum tomato around 700 ml to 800 ml Except for the cucumber and bell pepper to be use for the garniture (see above), all should be cut into coarse pieces and blended then strained add some salt and pepper to your taste. Keep in the fridge, the cooler the better. For the garniture: Cut in small cube the size of  3 mm the cucumber and the 2 bell pepper, I know it is small but there is not too much to cut , that part is important , when you eat the…

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