Festival de Cannes Dinner Party Menu

Alex did an amazing job with the delicious and authentic Provençal meal he prepared for my birthday dinner.

Sautéing the vegetables and garlic for the soupe au Pistou.

We did not have a cheesecloth to prevent the bouquet garni used to flavor the soup from mixing with the more edible parts, so we used a strainer and it actually worked out pretty well.

The Pistou was my absolute favorite. It's meant to garnish the soup but we also used it as a salad dressing; although I could (and did) eat it by the spoonful.

Rosemary lemon chicken getting ready to be baked in the oven. The best chicken I've ever tasted. Ever.

Also on the menu was a California take on the Niçoise salade with fresh, sushi-grade ahi tuna that looked something like this (minus the festive serving dish)...

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Bon appetit!

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