Two cups of Bellocq’s No. 12, Le Hammeau. Lemongrass, lemon verbena, chamomile, lavender, rose petals, mint and sage.
Tea sandwiches to nibble on. Japanese white bread, crusts off, quartered and gently buttered. Salted butter. Diced cucumbers and hard boiled eggs. Separate the yolks and whites and then push through a sieve, one after another.
Look how fluffy the eggs get, fairytale-like in texture. Reminds me of this escarole salad I ate at Buvette, complete with an anchovy dressing and “shaved” eggs.
And the final touch: trout roe. California Caviar Company sent a gorgeous set of roes and caviars to taste last week. Am going to incorporate them all into tea sandwiches…some form, some shape, one way or another. This one goes well with eggs because it’s not just trout roe, but trout roe infused with bacon (Nueske’s applewood-smoked bacon to be exact). They call it ‘Bacon and Eggs‘ – so cute, heheh.
And something sweet before we leave off. Delicate lemon pound cake towers dusted in cocoa. Decidedly bright, minuscule nibbles. We cleared out half before I remembered to take a photo. Another cup of tea please. Now all we need is a massage…and maybe a facial? Never hurts to dream. Hope everyone has a happy Sunday.