"(in an rich red wine and rosemary sauce with parsnips, peas and carrots) with a 2005 Maxime Chomel Crozes-Hermitage which the job with this daube." Read more...
"were anchored in a green sea of favas with a bright pistou coulis buffeting these perfectly cooked, caramelized ivory discs. Waves of crisp 2007 Domaine Auchere Sancere had a complementary minerality to the shellfish and beans." Read more...
"This ketchupy kobe-licious circle was capped with a quail egg (which we mixed into the chopped combo of capers, cornichons, and shallots.) This spreadable steak wedded well with the 2008 Vignobles Brunier Le Pigeoulet en Provence." Read more...
"with whipped creme fraiche on a round of pastry over a criss cross of caramel. The apples were cooked to maintain their integrity, but yielded to the fork with a balance of sweetness and acidity that makes this required eating." Read more...
"were fringed with frisee and roasted peppers. This fabulous fruit formation had vegetal variance from shaved fennel and a palate punctuation of parmesan." Read more...
"were served with crisp croutons and whole grain mustard with perky cornicions and a little salad. We savored this slatherable spread with a 2006 Chateau Lagarosse Bordeaux." Read more...
"is a signature dish that sheepishly acquiesced at the suggestion of a knife. Rosemary rounded out the rich, red wine sauce with carrots and green beans in this comforting creation." Read more...
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Evelyn L.
reviewed this dish
over 3 years ago
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