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Menu of A Wine-Tasting 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: AN ICE-COLD GLASS OF WHITE ALSATIAN SYLVANBR, HÜGEL, RIQUEWIHR
  • Jambon de Montagne Flambé (Flaming Canapés of Mountain Ham)
  • A TASTING OF THREE NOBLE ALSATIAN WHITE WINES: RIESLING, LES MURAILLES, DOPE & IRION, RIQUEWIHR RIESLING, CLOS SAINT HUNE, TRIMBACH, RIBEAUVILLÉ RIESLING, CLOS DE ZISSER, KLIPFEL, BARR
  • Carré de Veau à l’Aixoise (Boned Rack of Veal as They Prepare It in Aix-Les-Bains)
  • A TASTING OF THREE LIGHT RED BURGUNDIES FROM THE CHALONNAIS: MERCUREY, CLOS-DU-ROI MERCUREY, LOUIS LATOUR MERCUREY, DOMAINE DE SUREMAIN
  • Fromages:
  • Barberey de Champagne
  • Bourseau de Chèvre
  • Bleu de Chèvre d’Aveyron
  • Tarte aux Reines Claudes (Tart of Queen Claude Plums)
  • Café
  • LIQUEUR DE CERISES ROCHER

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