Menu of The Dinner with the Foods from Grenoble

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About
  • APERITIF: PICON GRENADINE
  • Omelette de Mon Curé (French Omelette with Creamed Sorrel)
  • WHITE BURGUNDY, MEURSAULT, LES CHARMES
  • Potage aux Poireaux Grenobloise (Cream of Grenoble Leeks)
  • Filets de Sole à l'Etouffée (Fillets of Sole Braised on the Hearth)
  • Aloyau de Boeuf à la Méridionale (Spit-Roasted Sirloin with Aromatic Herbs)
  • Cardons à la Moelle (Cardoons with Beef Marrow)
  • Gratin Savoyard (Potatoes with Cheese Baked in Consommé)
  • RED BORDEAUX, 1961 CHATEAU PALMER, MEDOC
  • Fromages:
  • Caprice des Dieux de Normandie
  • Bleu de Sassenage
  • Crottin Sancerrois de Chavignol
  • Glacé aux Noisettes (Homemade Filbert Ice Cream)
  • Café
  • EAU-DE-VIE GRATTE-CUL D'ALSACE