Imagine yourself basking in Mediterranean sunlight with the Mistral wind blowing just enough to keep you cool, air redolent with the smell of lavender and wild thyme. Ahhh.
With this simple menu the bounty garnered from New Jersey’s summer garden is transformed into something deliciously French.
Start of with an olive tapenade with hard boiled eggs, and tomatoes on baguette rounds,
Proceed to a chilled watermelon and fennel soup with goat cheese. Pretend you’re Anton Ego (fictional food critic) when you bite into the main course of ratatouille with seared sea scallops. Delightfully end you meal with a silky lemon tart with blueberries and fresh cream. Enjoy!

Ms. Lindbloom Cruz' culinary journey began with a stint at the French Culinary Institute in Manhattan followed by a career working in various NYC restaurants such as The Hemsley Palace hotel and the now defunct Doral Tuscany where she achieved the rank of sous-chef. She took her knowledge to Puerto Rico where she worked at Augusto's cuisine in San Juan. She has worked in various Cape May venues yet a career change has her presently sharing her knowledge of food with middle school French students.