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Menu of A Dinner with Four of the Greatest Wines of the Auberge’s Cellar

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

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: DUBONNET DES ALPES
  • Terrine de Foies de Porc ou de Volailles (Terrine of Herbed Pork or Chicken Livers)
  • WHITE BORDEAUX, 1965 CHÂTEAU SUDUIRAUT, PREIGNAC, SAUTERNES
  • Velouté de Tomates à la Provençale (Cream of Tomato in the Style of Provence)
  • WHITE BORDEAUX, 1964 CHÂTEAU LAVILLB HAUT BRION, TALENCE, GRAVES
  • Tourte de Marcassin aux Aubergines à la Crème (Wild Boar in a Pastry Crust with Creamed Eggplant)
  • RED BURGUNDY, 1961 LES MUSIGNY, DOMAINE DE VOGUÉ, CUVÉE VIEILLES VIGNES
  • Fromages:
  • Bouton de Culotte Maçonnais
  • Tome au Marc de Savoie
  • Epoisses de Bourgogne
  • RED BORDEAUX, 1949 CHÂTEAU LATOUR, PAUILLAC, MÉDOC
  • Entremet aux Petits Suisses (Dessert of Sugared Cream Cheese)
  • Café
  • RATAFIA DE CERISES DE GRENOBLE, TESSBIRB

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