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Menu of A Spring Lunch

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

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: VERMOUTH-CASSIS, BOISSIERE DE CHAMBÉRY
  • Cuisses de Grenouilles à la Poulette (Sautéed Frogs' Legs in Cream and White Wine Sauce)
  • WHITE SAVOY, ROUSSETTE DE SEYSSEL, VARICHON ET CLERC
  • Hygrophores de Neige à la Paysanne (Wild Snow Mushrooms, Peasant Style)
  • Agneau de Printemps Grillé (Grilled Spring Lamb)
  • Les Asperges au Vin Rouge Le Farçon de Pommes de Terre (Asparagus with Red Wine Sauce) (Potato Pancakes, Alpine Style)
  • RED, GAMAY DE SAVOIE, FICHARD
  • Fromages:
  • Pouligny-Saint-Pierre de Berry
  • Bleu d'Auvergne
  • Savoureux de Neige de la Savoie
  • Gâteau de Savoie (Cake of Savoy)
  • Caié
  • EAU-DE-VIE DE SUREAU D'ALSACE

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