Here you go, hot off the press!
I fear the "light lunch".
How can she possibly say eff you to the Patreons in food -- as she does to the Lalacelles, her volunteers, her b n b guests, and friends gathered for Easter?
Firstly, there will be one ounce or less of meat per person, if any, in the form of shaved supermarket charcuterie. I fear, however, "light" means no meat.
Ditto, supermarket cheese.
Big salads of the cheaper supermarket vegetables, like cabbage and potatoes. Possibly dressed with sunflower seed oil from the jarred artichoke hearts and topped with crumbled faux-truffle-flavored potato chips.
"Light" also means no dessert, and possibly no wine. Boxed rosé.
And I suspect she will be charging the Patreons for the food, as she does her friends. She asks her guests to pay €50 for wine and cheese. I suspect Patreons will be asked the same.
Meanwhile, this is what the tiny local restaurant, Le Relais du Facteur, serves as a boxed lunch picnic menu at that time of year for €10. And, I have to say, lentil salad with cold melon, chevre and blueberries is one of life's better pleasures. But for €10, the Relais customers also get cold ham or a frittata. And a gorgeous sounding strawberry mousse. What's good about lentil salad, ham, and strawberry mousse is it has a little shelf life in the refri and outside it. Unlike dressed veg, unrefrigerated quiche custard and pastry.
And here is what is available at the farmers' markets.
En saison: What to put on your plate this monthBecause the French never eat strawberries in winter and even different types of goat’s cheese have seasonality...
www.connexionfrance.com
Apples, grapes, figs (700 varieties), raspberries, melons, greengages, plums, damsons, pears, blueberries, blackberries, mirabelle plums.
Aubergine, tomato, salad, lettuce, lentils, pulses, green beans, artichoke, carrot, courgette, watercress, salsify, sweetcorn, turnip, onion, pepper, fennel, cucumber, squash, cauliflower, chard, potato, pumpkin, spinach, radish, broccoli.
Herring, hake, mussels, red mullet, crab, red gurnard, sea bream, squid, Mediterranean anchovy, whiting, mackerel, sardines, shrimp, periwinkle.
As a top tier patron, I would be looking for meat and wine, not to put too fine a point on it. As well as local seasonal vegetables.
Figs with balsamic vinegar, mint and hazelnuts
Demitasse of red mullet ceviche
Ham with lentil salad and cold melon
Green beans and potatoes, a la Nicoise
Homemade plum ice cream, with grilled plums and Lalande honey
Summer pudding