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Menu of The Arrival Lunch

Appears in
top 1000The Auberge of the Flowering Hearth
The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: KIR DB PROVENCE
  • Soufflé aux Fromages des Alpes (Soufflé of Alpine Cheeses)
  • WHITE, CRÉPV DE SAVOIE, FICHARD
  • Civet de Lièvre à la Chartreuse (Ragout of Wild Hare in Red Wine)
  • Homemade Buttered Noodles
  • RED, BEAUJOLAIS VILLAGES DE BROUILLY, EN CARAFE
  • Salade de Cornette au Lard (Salad of Belgian Endive with Crisped Bacon Dressing)
  • Fromages:
  • Picodon de la Drôme
  • Père Ernest du Dauphiné
  • Pétafine des Hautes-Alpes
  • Glace à la Noix de Grenoble (Homemade Walnut Ice Cream)
  • Café
  • ENZIAN BRANDY OF MOUNTAIN GENTIAN

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