So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
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This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps). Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
alastasNov 12, 2015
delicious recipe! I made turned out delicious!