Menu for May 8

• Charcuterie apéros

• Panna Cotta d’Asperges with a caper vinaigrette

• Navarin de Lapin aux artichauts et asparges blanches

• La Cruchade, polenta with duck fat and a carrot top/pistachio pesto

• Acacia Cake with lemon curd and elderflower syrup and extra lemon curd

This week begins with a new/old tradition: cooks in my kitchen, food writers in the house, young and older generations rubbing elbows at the kitchen table. Old because I have always hosted friends and colleagues here at Camont; New because this is the first formalized Food Writers’ Sessions as part of the Relais de Camont residency programs. I wanted to share with you a peek into the kitchen and all its chaos and glory!