Apéro avec MILLE — Vendredi Soir. One cocktail, one bite, one moment.
Two ingredients, completely iconic. Pour a Kir Royale and set out radishes with good butter and flaky salt — the simplest, most French thing you can serve.
The Kir Royale
Two ingredients, completely iconic.
Ingredients
- ½ oz crème de cassis or Chambord
- 5–6 oz brut Champagne or sparkling wine
- Fresh blackberries or raspberries
Method
- Pour the crème de cassis into a chilled Champagne flute.
- Hold at 45 degrees and gently pour in the Champagne.
- Garnish with blackberries. Serve immediately.
A note — Named after Canon Félix Kir, a French Resistance hero and mayor of Dijon. Don't skimp on the cassis — it should have a deep rosy hue, not a faint pink.
The Bite — Radishes with Good Butter & Flaky Salt
The simplest, most French thing you can serve.
Ingredients
- 1 bunch fresh radishes, tops on
- Good-quality unsalted butter, softened
- Flaky sea salt — Maldon or Fleur de Sel
- Optional: poppy seeds mixed into the butter
Method
- Trim the radishes, leaving a little of the green tops on for elegance.
- Arrange on a small plate or board.
- Serve the butter on the side in a pretty dish.
- Finish with a generous pinch of flaky salt.
A note — Try poppy butter à la Rebekah Peppler — softened butter with 1 tsp poppy seeds and a pinch of salt. The key is GOOD butter; Kerrygold at minimum.
The Dress
This week we're wearing the Eloise Dress in Lilac — a deep V, fitted waist, and a skirt that hits below the calf and moves when the evening does. Lilac and cassis were made for each other.
Pour a drink, find a snack, wear the dress. See you Friday.
