We started with wafers of Membrillo and Comté, olives on the side, sparkling prosecco to drink.
The main course. Pork is my favorite meat and so I made Pork "Sandwiches" of tenderloin and pastry with fresh Sauce Perigord all garnished with sliced truffle. A simple organic salad accompanied with an emulsified lemon dressing. Washed down with a relatively local Pinot Noir.
Dessert was Creme Brulée, yes, that is added cream on one. Coffee, to close, for the digestion.
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