Sunday Dinner and my Birthday in France

Ok, it is 2:30 PM we have been at the WWII Museum since 10:30 AM. I collapsed and demanded wine. They only had beer in the snack area and the lunchroom was closed. I had a beer and reminded Jim that it was my birthday. He had forgotten, said he lost track of the days. We then went to the movie and left to see William the Conqueror’s Palace. Did you know that he was William the Bastard before he conquered England? We then returned to the hotel and went next door to the Coca Cola brazzerie for a drink. I had an Americano followed by a carafe of vin rouge. The restaurants actual name is Le Grillon. We stayed for dinner but moved indoors as it was getting too cool outside. We had the 3 course dinner. I had pate, steak with frites and a cheese course. Jim had scallop, mushroom pate and lamb. He had an apple tart for dessert. We had a good bottle of wine. After dinner I had Calvados and Jim had scotch. Attached is a photo of William the Conqueror’s Palace.
Tonight’s dinner was Grilled Chicken and Peach Kebab Salad serves 8, but I cut in half

Dressing
2 t Dijon mustard
¼ C mayonnaises
1 C plain low-fat yogurt
2 t minced garlic
¼ C chopped chives
1 t each kosher salt anf pepper
Kebabs
2# boned, skinned chicken breasts halves, cut in 1” chunks
3 large peeled peaches (about 2#), each cut into 8 wedges No peaches available, I used Asian Pears
10 oz. baby arugula
¼ C thinly sliced red onion
½ C flat-leaf parsley leaves
1. Make dressing. Whish ingredients together in a small bowl.
2. Marinate chicken. Put meat and ½ C dressing in a medium bowl, let sit 30 Min. Add enough water (2-4 T) to the rest of the dressing to thin slightly, and then chill. Prepare a grill for medium heat.
3. Assemble kebabs. Thread 1 peach wedge and 2 chicken chunks onto a skewer. Repeat, and then add a final peach wedge. Thread remaining skewers the same way.
4. Cook meat: Oil cooking grate, using tongs and wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.
5. Make salad: Arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab nest to each salad and serve with remaining dressing.
I thought this was very good.  Jim thought it was boring.  I can understand based on the dinneres in France.  However worth making and good for you.  It would also be better with peaches, but they are not in the market at this time.  I love pears, Jim does not.