French cuisineChampagne provinces lead to Reims. The end point is Pommery Castle in the heart of the city. Yes, he himself is almost a city - with alleys, crossroads, towers and turrets, like the Swallow's Nest. In the rooms everything is solid, bourgeois, without excesses. As it should be in the house of a good housewife, who put alone on the feet of two children and the House of sparkling wines Pommery. Before building the castle, Louise Pommery broke vineyards into 50 hectares of land and, finding Roman quarries under the hill, rebuilt them into wine cellars with a total length of 18 km. Here, at a depth of 30 m, galleries, decorated with bas-reliefs, store two million dusty bottles of excellent champagne, among which are tastings and exhibitions of contemporary art. Madame would be pleased. Easter salad

• a bunch of any salad
• 4 hard boiled eggs
• seasoning
• wine vinegar sauce
• salt

Prepare the salad and season it with the sauce. Finely chop proteins and mix with lettuce leaves. Season the salad and sprinkle with grated yolks on top. Colored cabbage with bechamel sauce

• cauliflower forks
• sesame seeds

For béchamel sauce:

• 50 g of butter
• 50 g flour
• 1/2 liter of milk
• salt
• pepper
• nutmeg

Disassemble cauliflower into florets, scaldboiling water and steam. For the sauce, save the flour in butter, add the hot milk and bring to the boil. Salt, pepper and season with nutmeg. Put the finished cabbage on a warm dish, pour over the sauce and sprinkle with sesame. Sea scallops in cream sauceFor 4 persons:

• 16 scallops in shells
• 2 onion shallots
• 1 leek stem
• 200 ml of dry white wine
• 200 ml thick cream
• 100 ml of concentrated fish broth
• salt
• pepper

Cook leek for 6 minutes in saltedwater. Put chopped shallots into another saucepan, pour in the wine, broth and simmer over low heat. When the liquid is half evaporated, add the cream. Bring sauce to a boil and wait until it thickens. Salt, pepper. in the sink, cook three minutes for a couple. Then put on a dish and garnish with leek. Serve with sauce. Easter rack of lambFor 4 persons:

• 12 lamb chops on ribs
• 3 cloves of garlic
• butter
• salt
• pepper

How to preheat the oven. Place the ribs on the grill grate, making up something like a crown. Transfer them to slices of bacon. Peel the garlic and chop the meat with it. Salt, pepper, oil and put in the oven for 20 minutes. Meat must be fried outside and pink inside. It needs to be very hot. Coconut Blanmange

• 1/2 l milk
• 100 g sugar
• 500 ml liquid cream
• 150 g coconut shavings and another 50 g for decoration
• 5 plates of gelatin

Following the instructions, dissolve the gelatin in water. In a saucepan, mix the milk with sugar and 120 g of coconut chips. Slowly bring to a boil so that the coconut has time to flavor the milk. As soon as the milk boils, remove the pan from the heat, enter the gelatin and leave to cool. Meanwhile, whip the chilled cream and gently enter them into the cooled milky-peanut mixture. Lubricate the form with oil, pour the mixture into it and put it in the refrigerator for several hours. When the blancmange hardens, rinse the bottom of the mold with hot water to separate the dessert and place it on a serving plate. Sprinkle over the remaining coconut. If you want, replace the coconut 200 g of almond powder.

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