Every year, interior decorators and designers wait with baited breath for Pantone to announce the colour of the year. This year’s colour is Living Coral and it’s making a splash on walls, living room and patio furniture, tableware, and even clothing! Let yourself be inspired by this bright and vibrant hue to concoct the perfect menu to help welcome warmer days!

Blinis with smoked salmon + "fruity and vibrant" bubbly

These canapés are simple to make and are guaranteed to get noticed at your next 5 à 7. Blinis can be bought pre-packaged at most grocery stores, or be prepared in advance. When ready to serve, simply top them with a dollop of sour cream and a sliver of smoked salmon and voilà! For a colourful pairing, serve them with a “Fruity and Vibrant” sparkling rosé with notes of strawberry, raspberry and flowers.



Preparation: 15 minutes
Cooking: 15 to 20 minutes
12 servings

180 ml (3/4 cup) whole wheat flour
1 pinch of salt
10 ml (2 tsp.) yeast (preferable) or baking powder
125 ml (1/2 cup) lukewarm milk
2 ml (1/2 tsp.) sugar
15 ml (1 tbsp.) olive oil
1 whole egg
1 egg white
Sour cream
250 to 300 g (8 to 10 oz.) smoked salmon, thinly sliced

1. In a bowl, mix together the flour, salt and baking powder, if using this ingredient instead of the yeast. 2. Pour the milk into another bowl. 3. Add the sugar and yeast (if using); let yeast bloom. 4. Add to the flour mixture. 5. Add the oil and whole egg; mix together well. 6. Beat the egg white until stiff, then add it to the mixture. Set aside. 7. Lightly oil a skillet and heat to medium-high heat. 8. Pour 15 ml (1 tbsp.) of the mixture into the skillet to make small pancakes (blinis). 9. Brown each side. Set aside. 10. Repeat until all the mixture is used. 11. Garnish the blinis with sour cream. 12. Add a rolled strip of smoked salmon and garnish with a few capers before serving.

Marinated bocconcini on watermelon + "fruity and sweet" rosé 

Bocconcini and watermelon: a match made in heaven! Serve this light and refreshing appetizer on the patio as soon as warm weather permits. In keeping with the colour-of-the-year theme, pair this summer salad with a “Fruity and sweet” rosé with notes of berries and a touch of residual sugar.



Preparation: 20 minutes
4 servings

225 g (1/2 lb.) fresh bocconcini cheese, cut into small quarters
125 ml (1/2 cup) olive oil
80 ml (1/3 cup) fresh basil, chopped
10 ml (2 tsp.) fresh mint, chopped
Freshly ground black pepper to taste
1 watermelon quarter
A few leaves of lettuce of your choice

1. Mix the cheese, olive oil, herbs, and pepper in a bowl. 2. Set aside for 15 minutes. 3. Cut the melon into strips. 4. Lay out a bit of lettuce on four plates. 5. Add the melon strips and garnish with cheese quarters. 6. Use the marinade as a dressing and serve immediately.

Grapefruit margarita

Calling all tart cocktail lovers: this grapefruit margarita is made for you! Just add grapefruit juice to the classic tequila and citrus liqueur recipe and you’ve got yourself a sunny and refreshing aperitif!

Margarita Margarita


1 drink

45 ml (1 1/2 oz.) tequila
30 ml (1 oz.) citrus liqueur
90 ml (3 oz.) pink grapefruit juice
30 ml (1 oz.) lime juice
1 splash cane syrup (simple syrup)
Ice cubes
1 grapefruit wedge
Salt (for frosting)

1. Frost the rim of a margarita glass using water and salt. 2. Combine all the ingredients, except for the grapefruit wedge, in a blender. 3. Blend until smooth. 4. Pour into a margarita glass. 5. Garnish with a grapefruit wedge.


Photos: Marie des neiges Magnan