Easter for foodies

It is time to start thinking about Easter foods! Have a dinner planned with fellow foodies for a haut cuisine dinner, french and inspiered by the Roux family of great chefs. We all cook one or max 2 courses and souffle needs to be on the menu for sure,but as starter, maincourse or dessert? And how does seafood fit in? So healthy and so lovely, there must be room, just need to figure out how to make it more French!


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