Terrine de poireaux à la truffe de bourgogne, vinaigrette à la truffe. This was my dish. Simple - but I wasn't a big fan of it.
Escargots à la bourguignonne
Chèvre à la dijonnaise, ragoût de fèves. Goat meat. It tasted like chicken and rabbit.
Côtes de Beouf à la bourguignonne, pommes croquettes
Look at this big, honkin, piece o meat.
Tartes Bourdalouse aux poires pochées au cassis. Sorbet au cassis. Loved this tarte.
Chef Sébastien, Andrew, and Chef Stephane
Bon App !
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1 comment:
so wait...do you cook the escargot with the suckers in inside the shell? or do you take them out, cook them, and then put them back in the shell for presentation?
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