Menu of The Dinner with the Foods from Grenoble

Appears in
top 1000The Auberge of the Flowering Hearth
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