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Foie Gras and Sweetbreads
just got back from a wonderful birthday dinner for a friend at a local French restaurant. Started off with pan seared foie gras with sautéed apples, cinnamon-vinegar reduction. Divine.
Next was sautéed sweetbreads with wild mushrooms and a cream sauce reduction. sublime, truly sublime
Finished with a warm apple tarte tatin and creme fraiche. sweet
only disappointment was a weak pinot noir from Oregon, but it's hard to order really nice wine with a big group.
The French: great at waving white flags... which also make handy table cloths.
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Tru6 Restoration & Design
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