Saturday, February 6, 2010

Supper Club 6

first course whitefish crudo, preserved lemon, fried capers, onion pickles
paired with: NV Domaine J. Laurens Cremant de Limoux Brut

second course
puree of smoked turnip, poached pear, sour crème fraiche
paired with: 2007 François Pinon Vouvray Tradition

third course sautéed wild mushroom, wooley thyme, crouton, shaved piave
paired with: 2008 Fenouillet Vin de Pays Vaucluse

fourth course
cassoulet beans with braised slab bacon, duck leg and mirepoix
paired with: 2007 Eric Texier Cotes du Rhone Vaison-la-Romaine

No comments:

Post a Comment