A light and original starter: a tartare de tomates heirloom seasoned with a shallot dressing and topped with a savory cheese and fresh herbs ice cream. For the entree we will cook a specialty of Pays Basque (southwest of France) “Poulet Basquaise”.. It is a beautiful combination of colors and flavors: chicken, garlic, tomatoes and herbs. For dessert: a huckleberry clafoutis a re-interpretation of the French cherry clafoutis.