Label
All
0
Clear all filters

Menu of The Grand Farewell Dinner Before the Return to New York

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

By Roy Andries De Groot

Published 1973

  • About
  • APÉRITIF: CHAMPAGNB, LAURENT PERRIER, CUVÉB DU GRAND SIÈCLB
  • La Grande Terrine de Canard à la Grand-mère Artaud (The Great Terrine of Duck in Honor of Mademoiselle Vivette’s Grandmother)
  • WHITE BORDEAUX, SAUTERNES, JOHNSTON ET FILS
  • Soupe à l’Oseille (Sorrel Soup)
  • WHITE SAVOY, CRÉPY, MERCIER ET FILS, DOUVAINE
  • Truite-Saumonée au Crépy sur Croûtes (Salmon-Trout in Crépy on Pastry Crusts)
  • Selle de Chamois à la Cartusienne (Saddle of Alpine Chamois à la Carusienne)
  • Haricots Verts à la Crème Grand Gratin Dauphinois
  • RED BURGUNDY, 1959 VOLNAY, LE CLOS DES CHÊNES, ROPITEAU-MIGNON
  • Fromages:
  • Brie de Meaux
  • Camembert Fermier de Camembert
  • Roquefort de la Société B
  • RED BURGUNDY, 1945 LE CORTON-BRESSANDES, PRINCE DE MERODE
  • Neige à la Grande Chartreuse (Snowy Soufflé with Green Chartreuse)
  • Café
  • COGNAC, 1911 GASTON BRIAND

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title