Last night, our friends Bruno and Jill came for dinner and we followed a sort of loose “sea & salt” theme throughout. We kicked off (as we always do) with an apéritif. “Apéritif” is a French word derived from the Latin verb aperire, which means “to open.” So an apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth, champagne, pastis, gin, rak?, fino, amontillado or other styles of dry sherry and any still, dry, light white wine. The word also refers to a snack that precedes a meal. This includes an amuse-bouche, such as crackers, cheese, pâté or olives.

Our own apéritifs will always include a light, dry wine (or champagne) which we often flavour with ‘Crême de Something’ (depending on the person’s choice). We discovered a long time ago that ‘Crême de ….” costs a bomb in UK! We searched hard and all we found was a Black Raspberry Liqueur made by Chambord. A bottle of just 20cl (about one-third of a pint) cost us over £10 (€12 – $16). So now, when we come from France by car, we load up with 50cl (¾ pint) bottles which we buy for about €3 each (£2.50 – $4).

We have a great selection now of Crême de Pamplemousse Rose (pink grapefruit), Crême de Pêche de Vigne (Vine Peaches), Crême de Framboise (Raspberry), Crême de Mûres (Blackberries) and Crême de Fruits Rouges (Red Fruits). Curiously, what I don’t have is the all-time classic, Crême de Cassis (Blackcurrant) which was the original drink.

White wine with Crême de Cassis is known as “Kir” in France and is a popular apéritif drink named after Félix Kir (1876–1968), mayor of Dijon in Burgundy, who popularized the drink by offering it at receptions to visiting delegations. Besides treating his international guests well, he was also promoting two vital economic products of the region – blackcurrants and white wine.

So, due to our collection of different flavour liqueurs, we can offer guests a choice and, in fact, outside France it can be a great talking point as guests sample first one and then another! Last night, we served our Kirs using a lovely crisp Chardonnay that we happen to have sitting in the fridge. And as an amuse-bouche, we also served large green-lipped mussels from New Zealand. We buy these already cooked from the local supermarket and I then finely chop garlic, sprinkle it over the mussels in their shells and drizzle a generous amount of Salad dressing over them. They are really delicious and our guests certainly seemed to appreciate them.

For a starter course, we once again resorted to Julie’s Salmon & Prawn with Lime which has become a real favourite. Jill cleverly guessed all the ingredients in the salad dressing and also spotted the horseradish and crême fraîche mixture for what it was. The salmon was wild Pacific Keta Salmon (sometimes known as chum or dog salmon for its dog-like teeth). It has a lower fat content than other salmon but is a really rich, tasty and healthy fish. With the fish starter, we served the same Duc de Morny 2012 Picpoul de Pinet that we served last week when we had “the Steves” with us.

The main course was the “salty” end of the recipe with Chicken in a salt crust otherwise known as Poulet a l’ail et aux Fines Herbes en croute de Sel Parfumée. This is a great way to serve chicken since it always comes out tender and succulent and the taste is just out of this world.

In fact, you start with a chicken (nice corn-fed, free range one for us) and you insert Boursin Soft Cheese with Garlic and Herbs (Boursin Ail et Fines Herbes) between the skin and the flesh. During the cooking process, this “melts” into and around the flesh leaving a taste that has to be tried to be believed.

Once the chicken has been treated with the Boursin, you build a complete casing for it using coarse salt, flour, rosemary, thyme, baies, peppercorns and egg whites. It ends up looking like a bomb, but part of the fun of this recipe (and, yes, food should be fun too!) is, prior to serving, showing your guests the cooked “bomb” and seeing if any of them can guess what’s inside. Then, of course, you take it back to the kitchen and remove the salt crust (which takes a certain amount of brute force and muscle!)

Once you have opened up the crust, you will find (every time without fail) a perfectly cooked golden brown bird, ready to be segmented and served in portions or, very simply, placed on a serving dish and carved at the table. We served ours with mini Brussels sprouts and new potatoes. No need for any sort of sauce or gravy, the moist chicken meat was more than enough – particularly when helped down with a couple of bottles of Domaine du Landetran, L’Ame des Schistes 2010 (well, come on, be fair, there were four of us!).

After the cheese, we had planned serving M-D’s “Parfait” but Bruno had made a chocolate cake so we got stuck into that instead… and very good it was too. (Particularly washed down with a glass or Maas a Miel).

And so passed a very pleasant evening in good company. Bruno and Jill found their way home at about 1:30am and I eventually got to bed at 2:45am after clearing the mess I had made in the kitchen (better that than face it the next morning!)

Entertaining is fun, particularly with people you like… and we really DO like all our guests. They are all different. They all have different tastes. The conversations are always different. But the one common factor is a convivial evening spent around the table with good food and decent wine. It makes life worth living!