appetizer: pates (forestiere and foie au poivre) with baguette and white burgundy (to be drunk throughout meal)

main: quinoa cooked with chicken broth
chicken with mushroom sauce: cut chicken breasts into small pieces (1-in cubes) and marinate at least 1 hour in salt, pepper, dried spices, lemon juice, red wine vinegar, olive oil. drain marinade and flour chicken. heat pan (not non-stick) and add oil. when oil is hot, add chicken and brown on all sides. remove from pan and keep warm. add oil to pan (do not remove browned chicken stuff) and add sliced shallots and mushrooms. cook until mushrooms shrink, covered, about 5-10 minutes. add white wine and scrape browned chicken stuff with a wooden spatula, mixing into mushrooms. add chicken and stir until heated through. turn off heat and add a large spoon of creme fraiche.

salad: arugula with halved cherry tomatoes and aged goat cheese.

cheeses: reblochon, chevre, st. felicien, comte, epoisse

dessert: raspberries-- i was going to serve them with cream but we were too full so we ate them plain.