We began last night's dinner with a healthy Puy lentil bouillabaisse, made with fennel spinach and saffron rouille. Rouille (French, 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers. It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.
We served free-range chicken as the main course, accompanied by spiced carrot puree, Anna potato and a lemongrass veloute. Our vegetarian friends were served vegetable stifado with spinach and tomato keftedes.
Dessert was a chestnut cake with chestnut sorbet!