...Followed by Hot Smoked Rainbow Trout with Celeriac Remolard with a glass of 2006 Andre Kientzler Reisling.
Then Red Spotted Whiting with Parsley Sauce and Crab and a glass of 2006 Chanson Vire Clesse Chardonnay.
And then ... Beef Fillet with Oxtail, Lentils and Roasted Carrot Puree with a glass of 2006 Cahors Heritage Cedre Malbec.
I’ll skip the cheese course but I may well sip the accompanying 2006 Chateau Lamothe Cabernet Merlot.
Dessert? But of course, Pear Daquoise with 2005 Grande Maison "Cuvee des Anges" Monbazillac and, just because we can, coffee with Petit Fours (very nice they are too).
Bon Bastille Day! (oink)
Monday, July 13
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4 comments:
Wow, you two really know how to celebrate a revolution!
Oui, oui, though I suspect we'll be first up against the wall come the next one ;)
I do love a degustation menu x
S - so do we - now get off the intertubes and start sprogging missy!
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