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Menu of A Mountain Dinner

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

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: PERNOD SUISSESSE
  • Poireaux de Meyrargues (Leeks with Purée of Tomatoes)
  • MAÇONNAIS BLANC, DOMAINE BURRIER
  • Brochet Braisé au Champagne (Lake Pike in Champagne)
  • Caneton Glacé aux Pêches à l'Armagnac (Duckling Garnished with Fresh Peaches and Flamed with Armagnac)
  • Tian de Courgettes au Riz (Tian of Zucchini with Rice)
  • MAGNUM OF RED BURGUNDY, 1964 CHAMBERTIN, CLOS DE BEZE
  • Fromages:
  • St. Félicien de Savoie
  • Berrichon de Valençay
  • Fort aux Poireaux de Dauphiné
  • Croquettes de Marrons (Fried Chestnut Croquettes)
  • Café
  • MARC DE POMMARD

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