Paris was lovely as always. And it got even nicer thanks to all the nice people we had in our Showroom.

As always we arranged our Showroom in Marais. Francine and Laurant took care of us and the last night we cooked together. Francine made an amazing Artachoke (Fresh!!) sallad with parmesan. Gerard baked the bread : a success. Since I had brought my Lingon berry Jam I figured I better make something Swedish: meatballs with gravy and boiled potatoes. I made some of the meatballs with Chevre. It made the gravy a bit tastier too.

As always there are no exact measurements but this is how I did them:

• 800 gr  beef (all meat fresh by the butcher)
• 300 gr  pork
• 2 eggs
• The inside crumbles of the baguette from yesterday
• 3 garlic
• 2 chopped onions
• fresh thyme, salt, pepper
• in some I also added some chevre

Sauce

• everything left in the pan from the meatballs
• some left over chopped onions
• cream
• water and a tablespoon of flour
• soy sauce
• red wine
• fresh thyme, salt, pepper

Thats was it!

Thank you all fo the great night!

ps. The pretty boy is Míó. His parents could be the rolemodel for all parents.