Monday's Leftovers: Garrigue

1st course with Fennel Sprouts

In France, Sunday lunches are sacred.  They are a time for family and friends to gather together, put the work week on hold, and come back to the table to the things that inspire.  Monday’s Leftovers is a periodical series that recaps those moments, the lunches, and the memories that are left long after the dishes are done.

One of the amazing things about where we live is what it offers botanically.  We literary walk out the door and find seasonal uncultivated cooking herbs.  Most of these have pretty short seasons, so we try to make the best of them when we can.  These Mediterranean herbs are called Garrigue.  They grow wild and are only found in dry, hot Mediterranean climates.  They can’t be found just over the crest since the micro-climate changes dramatically.  For lunch, Christophe used thyme flowers, rosemary, and fresh fennel sprouts.  There are numerous species of thyme that grow locally, and while most are available throughout summer, the one used has eatable flowers that bloom for a short time before summer’s heat kicks in. 

Menu:

Wine: Domaine de Pezilla, Chardonnay

First Course: Salad of Coeur de Sucrene, Sautéed Cucumbers, Tomato Coulis (from last season’s garden) with Fresh Fennel spouts, collected immediately before serving

Second Course: Thyme Flower and Rosemary Marinated Grilled Steak, Tomato Coulis, served with Roquette Spring Salad (cousin to dandelion greens)

2nd course with Thyme Flowers and Rosemary