It's spring, summer is fast approaching, and on the 21st we'll be there.
Barbecues and salads will be the order of the day for a few months, with aperitifs and fine dining with friends and family.
I prepared 3 "special barbecue" mixes, one traditional, one west-facing and one east-facing.
The latter is an Indian blend "tandoori style" that will allow you to season your brochettes and chicken/turkey fillets as Indian malsachi do. A Jaipur atmosphere for the start of summer.
The second goes in the opposite direction and comes to us from the United States, sweet and salty (but not too sweet) with notes of garlic, onion and fresh herbs, not forgetting paprika and other spices to give the blend a kick.
The third blend is a traditional classic of French-style barbecues.
You'll also find two salad mixes, the famous tabbouleh and the essential guacamole for your aperitifs.
Bon été, bon appétit
Franck
