Thomas Keller's book Bouchon, provided the recipe for Sunday's starter of Smoked and Steamed Salmon Rillettes.
The fresh salmon is steamed with a little Pernod, before being mixed with smoked salmon, butter and creme fraiche.
For the main we served rack of pork (also from Bouchon), brined for 24 hours. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. With the pork we served summer vegetables and garlic roasted new potatoes.
Jason Atherton's great book Maze, provided the inspiration for Sunday's sweet of chilled rice pudding, with strawberry soup, and a sweet polenta tuile biscuit.