[Food in Books] Rosie's Little Café on the Riviera - Jennifer Bohnet

• Ch. 2
• Cheesy baguette

• Ch. 3
• Coffee
• Champagne
• Rosé
• Café Fleur's opening night

People were helping themselves to the plates of finger food laid out on the bar. Smoked salmon blinis, fois gras on crisp toast, slices of quiche, individual pissaladières and lots of bowls of nuts, crisps and peanuts were scattered around. For those with a sweet tooth there were tiny individual tartes abricots with rosettes of crème frêche piped on top, demitasse servings of chocolate mousse and a bowl of fruit salad.

Tansy had placed the cheese board, with its selection of brie, roquefort, boursin and cantel on a separate table. And Rosie knew that, out in the kitchen, a cauldron of home-made parsley soup stood on the stove, ready to be heated at the end of the evening as people left.

• Mackerel pate

• Ch. 4
• Croque monsieur

• Ch. 6
• Plat du jour menus

She’d planned her plat du jour menus for the week and now she quickly picked up the potatoes, onions, and fresh garlic that were basic to so many of her recipes.

She hesitated over bunches of new season asparagus. Her favourite - gently steamed and served with Hollandaise sauce.

• Leftover mince
• Lasagne

• Ch. 7
• GeeGee's supper

GeeGee poured herself a bowl of muesli, added a generous dollop of fromage fais, and mixed it all into a gluttonous mess before slicing the last five strawberries onto the top.

• Ch. 8
• Tomato and mozzarella salad (prepared by Tansy)
• Dacquoise (made by Rosie)
• One flapjack

• Ch. 9
• Ice cream
• Roasted chicken
• Sautéed potatoes

• Ch. 10
• What Charlie ordered (the main course has horseradish sauce)

'I’ll have the asparagus soup followed by the beef. Oh, and tell Tansy the usual, easy on the veg but the more roasties the better.'

• Chateau Margaux
• Bread rolls
• Tiramisu (made by Rosie)

• Ch. 11
• A baguette

• Ch. 13
• Salad baguettes
• Fish and chips
• A plate of salad
• Ham sandwich (made by Rosie, with butter)
• Leftover salmon canapés (from Seb's)

• Ch. 15
• A bottle of chardonnay

• Ch. 18
• Champagne with tiny flakes of gold
• Cointreau

• Ch. 21
• A glass of wine
• A sandwich

• Ch. 25
• Courgette flowers (using aubergine)
• Monkfish terrine
(both made by Seb)

• Ch. 26
• Salad niçoise

• Ch. 27
• A bottle of Prosecco
• Canapés
• Salmon and cheese blini

• Ch. 30
• Pink Champagne
• A quiche

• Ch. 32
• Pancakes with maple syrup

• Ch. 33
• Two large bowls of ice cream with Chantilly cream and all the extras

• Ch. 34
• A birthday cake for Rosie, made by Seb, decorated by Isabella

'Look at the cake, Rosie. That's the bit I iced,' pointing to some wobbly stars and rosettes.

• Ch. 37
• A glass of ice-cold apple juice

• Ch. 39
• Tea

• Ch. 41
• Croissant

• Ch. 42
• Pizza

• Ch. 43
• A bottle of Moet in an ice bucket

• Ch. 44
• Supper

'I've never seen asparagus serve like this before,' Rosie said, taking a bite of a spear wrapped in a chive-seasoned omelet with a slice of ham holding it all together. 'Mmmm. I think it's just become my favorite starter.'

• Mushroom terrine
• Green salad
• Rhubarb and raspberry tart
(all made by Seb)

• Ch. 45
• Two mugs of hot chocolate

• Ch. 46
• A large iced coffee
• Two pain au raisin (squashed)

• Ch. 48
• A four cheese pizza

• Ch. 49
• Cake tea
• Barb-b-q