Gourmet

Meat: Make small burdas from the Limousin minced meat and roll the side in dried chives.

You can push the Picanha in concassed pepper on 1 side.

Merguez run in smaller sausages.

Entrecote and smelt, in half and in thick bars.

White tripe in discs.

Arrange everything nicely on a plateau.

Chicory tuber salad: Put 2 tbsp mayonnaise with a teaspoon of mustard and 2 tbsp of water in a bowl and stir loose.

Cut the celeriac into fine slices and then into fine strips and add.

Finely chop chicory and onion and mix everything under each other.

Parmesan and anchovies salad: do all the ingredients, except the lettuce, and half of the parmesan in a high measuring cup.

Put the hand blender in it and mix everything.

Cut the salads into discs and open on a plate.

Sprinkle the vinaigrette over it and grate the rest of the cheese over it.

Also think of the possible vegetarians at the table: marinated tofu, vegetable sausages, veggie burgers, mushrooms ...