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Upcoming Events

05 Jun 2020
Walk along La Mosson in Montpellier
11 Jun 2020
Annual General Meeting
12 Jun 2020
Book Group
13 Jun 2020
Braderie Chic
11 Sep 2020
Book Group
15 Sep 2020
Geneva Forum
15 Sep 2020
Geneva Forum


Spring Cook & Eat Menu 5 persons – price 8€/person

  • Steamed Asparagus with balsamic vinaigrette, mint & parmesan Cheese
  • Gougères and Sautéed Zucchinis with Chermoula
  • Strawberry Soup with Lime-Mint Ice and Almond Financiers
  • Rosé wine

We were 5 AWG members who gathered on a sunny but windy Monday morning for a spring luncheon (though officially spring is still a few days away). The early asparagus were thin so we steamed instead of grilling them (as in the original recipe). In everyone’s opinion, the chermoula (a very green herb sauce from Northern Africa), which seemed quite acidic just by itself, added the necessary zip to the zucchini and the cheese gougères.The strawberry soup, made with the season’s first berries, was very light and quite refreshing with the lime-mint ice, and the financiers added that little touch of gourmandise we all love!

This was an easy meal to make and only took us about 2 hours of cooking at a fairly relaxed pace. The syrup for the ice was made the night before so it would have time to cool before being churned, with a little elbow grease (which is also needed to make the gougère dough).


Asparagus sm                     Main sm

Asparagus with mint, vinaigrette and Parmesan cheese             Cheese gougères, zuchini with chermoula


StrawberrySoup sm                        Group sm

Strawberries soup, lime-mint ice, strawberies, financiers.         Anne, Michael, Peggy, Mariannick and Denise.