[Marguerite]

For cooking, try this:

melon with crème de Cassis de Dijon,
pouring over ice cream, vacherins, pears (pears à la Dijonnaise : vanilla ice cream, pears in syrup, with crème de Cassis de Dijon poured over them).

My top favorite remains:
Cassis sorbet with cassis berries, with crème de Dijon poured over it - but you don't have that in America.

[snugs]

I have had the melon dish a starter it is delicious

[DollyCali]

you know yesterday I bought a mini watermelon (cantelop size) and a honeydew melon. maybe I can cut them up with a few apples & put some vanilla IC atop & the liqueur...Not as creative as what you suggested but will go with what I have.. I dont have any idea where I could fine the exotic ice cream & cake you mentioned yesterday.

You must be a fine gormet cook. do you do a lot of french cooking? I have tried some with good results.. the wonderful sauces, wine laded dishes.. yummy. very time intense & not much room for error like other types of cooking

I haven't eaten a thing yet(not even my vitamins) so all this food talk is making my mouth water.