On Saturday, Le Parret and Les Mullallys put together an impromptu lunch for six of rotisserie chicken from the Brest chicken man and more potatoes from the Parret garden. I love these kind of affairs when unexpected guests arrive and we have enough to share
The chicken man knows his stuff and the chicken was tender, juicy and flavorful. M. Parret decorated the chicken with dried parsley flakes from his garden. I tried to stop him
Of course we had to eat forever and to begin we had radishes with butter, saucisse and rabbit rillettes that are not pictured because we finished them before, in a manner bordering on savagery.
Thierry, the bearer of all good things, including books, plates and knowledge, brought the wine, a Chardonnay as an apertif .
I think it must be a French thing. When anyone is taking a picture, it seems to be important that at least a finger is introduced into the composition.
But sometimes, a whole hand is necessary. Whatever.
He also brought a Givry that was so good! Thierry has promised to drop off 12 bottles chez nous! Having fun