At the same hotel – the Sophia Country Club – where I had the avocado and orange salad, I also had a dish for lunch one afternoon which had a very new and unlikely – to me – combination of finely sliced fennel and spinach leaves.
The vegetables seemed to make up a sort of warm salad that included some kind of seafood.
I had only the vegetables from this dish, however, and the combination was surprisingly good.
I need to figure out now how they’d been cooked together.
An Indian Kitchen in France 