Food trends, like Haute Couture most often originate in France. In fact the French seem to have exceptional radar for discovering novel ideas and unwittingly re-inventing the wheel. Lately the French have abandoned the formal dinner party for Apero Dinatoire or Appetizer Buffet which is an assortment of bite sized appetizers served almost continuously during a soirée. The idea is to drink and simultaneously nosh on tasty bits and pieces while one mingles, rather than being seated at a table with a traditional dinner. It is not unlike Spanish Tapas and is often skewered, sandwiched or layered to facilitate the use of fingers to pick up the food. Variety and keeping the dishes light are key to hosting a successful Apero Dinatoire. The range of the canapés is often diverse and caters to individual preferences, and the artistically inclined can create platters of amazing color and texture; a veritable artist with a blank canvas so to speak…
Up until recently, it was traditional to serve up an Amuse Bouche during the course of a meal (which translates to “to please the mouth”) consisting of a bite sized appetizer primarily used to showcase the chefs skills or Hors D’œuvres which are appetizers served before the main meal. Apero Dinatoire uses the same techniques but is a full fledged meal in itself. My predilection for small plates made it easy for me to embrace this concept with sufficient enthusiasm. A maternal Uncle and Aunt (die hard foodies) have made Dordogne in the South West of France their favorite haunt. Nestled in a medieval village with an unspoilt natural beauty, the couple have befriended the locals and exchanged lavish Apero Dinaoire's. I first heard about it from them but as hard as I looked, found absolutely nothing on the subject on the internet or in any cookbook in the English language. They obliged with pretty pictures and a list of items on their menu.
Up until recently, it was traditional to serve up an Amuse Bouche during the course of a meal (which translates to “to please the mouth”) consisting of a bite sized appetizer primarily used to showcase the chefs skills or Hors D’œuvres which are appetizers served before the main meal. Apero Dinatoire uses the same techniques but is a full fledged meal in itself. My predilection for small plates made it easy for me to embrace this concept with sufficient enthusiasm. A maternal Uncle and Aunt (die hard foodies) have made Dordogne in the South West of France their favorite haunt. Nestled in a medieval village with an unspoilt natural beauty, the couple have befriended the locals and exchanged lavish Apero Dinaoire's. I first heard about it from them but as hard as I looked, found absolutely nothing on the subject on the internet or in any cookbook in the English language. They obliged with pretty pictures and a list of items on their menu.
Quail eggs stuffed with Mayo & chives,
Cherry tomatoes stuffed with cream & herb cheese,
Thinly sliced courgette marinated and rolled with parma Ham and smoked Duck slices
Tomatillo & orange with honey & Feta cheese
Tartlets with prawn &mango / smoked salmon /humus &cucumber
Polenta slices with Tomato and aubergine / smoked salmon
Pork or duck pate with onion relish or chilly jelly
Pork or duck pate with onion relish or chilly jelly
Potato pancake (blinis) with cucumber& smoked salmon /Tamari & cucumber/
Prawns in Marie Rose (Brit condiment made of ketchup and Mayo)
Individual apple crumble with creme fraiche
Ginger sorbet
Wow.. this is a stunning array of foods! And I can see the passion that went behind each one of these little beauties! Kudos on the great post!
ReplyDeleteThanks Shinydewdrop. Please keep reading and pass it on to friends.
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