AG in the 6th has been the source of inspiration for many dishes for many of my cook-friends, so it shouldn't have been a surprise that they had the first game of the season for me.
First-off we were offered a tiny bowl of basil mousse with a speared cromesquis (fritter) of parmesan, a wonderful sendoff. Then our guest had the red tuna snacke special wrapped like a Japanese roll with red cabbage, black sesame and beets and I had the tart of Colvert duck with duck foie gras and mushrooms - both delicious preparations indeed.
Then Colette had a terrific piece of merlan (hake) with white beans and a few tiny mussels, Granny Smiths and foam and our friend and I had the first of the season venison (unpictured) each portion of which came in two large hunks that were tender as can be, with parsnips, potatoes and a juice reduction.
Colette ordered a papaya, passion fruit, chervil and meringue dessert and as if by magic a chocolate, peanut and praline based pair of desserts followed that the chef generously sent out.
With a bottle of our favorite Bordeaux (which our host recalled we had ordered on prior visits), good bread and butter and four coffees (and a glass of wine offered) our bill was 113 E; thus 75.33 E. A wonderful beginning to the game season!
Recent Comments