#clafouti

little kid in my head hopping and skipping singing a song made up as she hops

any little good thing is a celebration dessert birds at the feeder staying up late to see the stars fall

big me made Clafouti for little me

So for Father’s Day, I’m driving up to treat him to dinner. Here’s what’s on the menu:

Mixed greens/arugula salad with a Dijon vinaigrette, haricots verts with shallot dressing, and poulet au champagne. For dessert, most likely clafoutis aux cerises. 

As the chicken is cooked in champagne, and champagne is rather expensive, do you think Prosecco would do the same job for slightly less money invested in it? Or are the dynamics of flavours too separate to replace one another?