Well, we came back with all those beautiful ingredients, it would have been a shame to not share. So on Easter Sunday, The BF and I invited a few friends over.

The Hog Island oysters were so fresh, not need to mess with them, I just shuck them. We had 2 dozens of the Atlantic (here on the picture) and 2 dozens of the Kumamoto. I made a mignonette with minced shallots, thyme and champagne vinegar.

The leg of lamb was rubbed with garlic, rosemary and thyme, nicely seasoned (always seasoned your meat in advance!) and then roasted to nice medium rare.

I made a big pot of flageolet (french beens) that I cooked in some sweated chopped onions, fresh thyme, a slice of bacon and a bay leaf.

The rainbow chards where just sautéed in a pan with olive oil.

Here you have it a wonderful dinner, with amazing ingredients, great company and a lot of wine!

Bon Appétit!