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Menu of An Au Revoir Buffet Lunch for Friends From Saint-Pierre-de-Chartreuse

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

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: SPARKLING WHITE SEYSSEL BLANC DE BLANCS À LA CRÈME DE FRAISE
  • Panade à l’Ail au Gruyère des Alpes (Bread and Garlic Soup with French Alpine Gruyère)
  • DRY WHITE LOIRB, VOUVRAY, CLOS DU HAUT-LIEU
  • Escalopes de Dinde à la Savoyarde (Escallops of Turkey Breasts in the Style of Savoy)
  • Dodine de Canard au Cognac et au Madère (Boned Stuffed Duck with Cognac and Madeira)
  • Noix de Veau en Gelée (Boned and Rolled Galantine of Veal in Its Own Aspic)
  • Boeuf en Daube à la Saint-Tulle (Stewed Beef of Saint-Tulle)
  • Salade de Ratatouille à la Niçoise (Cold Vegetable Salad of Nice)
  • RED BORDEAUX, 1966 CHÂTEAU LES ORMES-DE-PEZ, SAINT-ESTÈPHE, MÉDOC
  • Fromages:
  • St. Nectaire d’Auvergne
  • Romme de Belley
  • Bleu de Mont Cenis de la Savoie
  • Parfait Mocha au Rhum de Martinique (Mocha Ice Cream with Martinique Rum)
  • Café
  • MARC DE GEWÜRZTRAMINER D’ALSACE

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