Gourmet

Meat: Make small burgers from the Limousin minced meat and roll the sides in dried chives.

You can push the picanha into crushed pepper on one side.

Roll the merguez into smaller sausages.

Cut the entrecôte and muscle in half and into thick strips.

White pudding in slices.

Arrange everything nicely on a platter.

Endive-celeriac salad: Put 2 tbsp mayonnaise with a teaspoon of mustard and 2 tbsp water in a bowl and stir to combine.

Cut the celeriac into fine slices and then into fine strips and add.

Finely chop the endive and onion and mix everything together.

Parmesan and anchovy salad: Put all the ingredients, except the lettuce, and half of the parmesan in a tall measuring cup.

Insert the hand blender and blend everything finely.

Cut the lettuces into slices and lay them open on a plate.

Drizzle the vinaigrette over it and grate the rest of the cheese on top.

Also think of any vegetarians at the table: marinated tofu, plant-based sausages, veggie burgers, mushrooms…