Have you heard of Apéro, one of the dining customs in France? Apéro (l'Apéro) is short for aperitif, which means an aperitif. The French way is to enjoy a drink and conversation for 1-2 hours before starting dinner.

This time, we will introduce French snacks that are perfect for an aperitif.

We use polenta, an ingredient that is not very common in Japan. After cooling, cut the polenta into bite-sized pieces, lightly grill it in a grill pan to reheat it, and then top with smoked salmon and ricotta cheese.

The herbs used in the presentation are thyme, chervil, and estragon, and the flowers are an edible flower called bourrache.

Today's main dish is waterzooi, which may sound unfamiliar to you, but it's a simple dish made by simmering white fish and vegetables in cream.

<Ingredients>

White fish (I used "lieu noire", a type of cod)
500ml water
2 carrots 2 potatoes 1 garlic 1 leek Shrimp (as needed) 100g cream
2 egg yolks 50g butter

First, combine water and vegetables to make the broth, then add the fish and cook slowly.
Remove all the ingredients from the pot, add the cream, yolks and butter to the broth and simmer until it thickens slightly. It's done!

Cooking French cuisine at home may seem difficult, but the dishes introduced here can be made with ingredients that are easily available in Japan, so be sure to give them a try!

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