Chef Tessier also sent us out the Potage de Pommes et Celeri-Rave (Roasted apple and celery root soup with foie gras mousse). Out came a Savennieres, Domaine Laffourcade '06 as well. Merci beau coup Chef.
3rd Course: The Boudin de Coquilles St. Jacques aux Truffes Noirs (Maine sea scallops and black truffle boudin with lobster knuckles, brussel sprout leaves, and lobster-truffle consomme). This was the signature entree of the evening and its was mighty tasty. This broth was rich and was worth its weight in wine. Oh yeah, the wine! A Marsannay Rouge, Joseph Roty '04. Very similar to a new world California Pinot Noir.
3rd Course: The meat course! Not just any meat though, Pigioneaux a la Mousse de Marrons (Roasted squab with chestnut mousse, lardons, braised red cabbage, and honey glazed cranberries with natural jus). A Crozes-Hermitage, Alain Graillot '06 from the Northern Rhone Valley washed down this beauty on a plate.
4th Course. Whew! We were slowing down fast, but two plates remained. A french dinner would not be complete without, what else, cheese! Here is some Brillat Savarin with poached prunes, petite lettuces and candied hazelnuts. Out came the Bordeaux-sweetness in a bottle, Sauternes, compliments of another friend, the house manager Brian. We are meeting the right people in the valley for sure! Not to be outdone, a Ramos Pinto "Quinta de Bom Retiro" 20 year-old Tawny Port was designated as our cheese pairing. Do we have any room for dessert?
5th Course: Of course we do! A Bouche de Noel. A cake designed to look like a log with chocolate icing layers, chocolate shavings, and mushrooms made out of sugar meringue. A log of Yuletide cheer if I do say so.
Bonne Annee from Bouchon and the Walnofer's! We had a great and life changing 2008, and can only wait in amazement for the joys of 2009!
3 comments:
What a dream world you two live in and I hope you never have to wake up from it, Happy New Year! The Jessup's
Scott, who are your parent's, grandparent's etc. Joe Walnofer. email me @ joewalnofer@yahoo.com
Best of luck on your culinary adventures, Scott. It's nice to see such an enthusiasm. I recently visited Bouchon. the ulterior epicure
Cheers,
u.e.
Post a Comment