Menu: A Coastal French Dinner

A Coastal French Menu
Landon Nordeman
The Green Thumb

The Green Thumb

In this refreshing spring cocktail, muddled basil and tarragon add freshness and intensify Pernod's green hue, while a squirt of fresh lime juice and splash of champagne cut through the sweet anise flavor.Helen Rosner

The Menu

More About This Menu

  1. Serve the Green Thumb before dinner; the bright, slightly bitter combination of lime juice and anise-flavored pernod makes a lovely apéritif. White wine is an excellent pair for dinner itself: Domaine de la Tour du Bon Bandol Blanc 2012 ($22), grassy and slightly sharp, will give a nice accent to the calamari and chorizo, and Domaine Hauvette Les Baux de Provence Petra 2012 ($23), a substantial rosé, will hold up beautifully alongside the bourride. For more ideas, see four wine pairings from Provence.
  2. To make the calamari with chorizo and artichokes, start with whole baby squid and break it down. See our simple step-by-step instructions to clean calamari »
  3. You can candy the olives for the clafoutis up to a couple days in advance; store them, drained, in an airtight container in the fridge.
  4. For more about Marseille and the dishes in this menu, see Alexander Lobrano's story City by the Sea from our March 2014 issue.