Starters, hors d’eouvres, or horses dovers as somebody used to say. It’s a nice start to a meal, not too heavy, if you’re planning three courses, you don’t want anything too heavy. I like mixed salads. I don’t usually have meat, but some salami, or saucisson sec, is also nice.
So here are a couple of pictures of some salads I served up recently. Champignons a la greque, aubergines with parsley, tomato and carrot salad. And beetroot salad, with a mustard dressing.