Festival Diane Goddess of the Hunt: She was an earth goddess associated with the moon. Patroness of hunters, of the wilderness, wild animals, and of women and fertility. Depicted with her bow and arrows, the tools with which she roamed mountain forests hunting stags. Chefs Cynthia and Michael Keller prepared this culinary tribute to the season here at Restaurant du Village.This is our annual pilgrimage to this fine restaurant with extraordinary food!
amuse bouche: home cured duck breast on toast
hors d'oeuvre: Tarte Flambée à la Vigneronne - hearth baked round of yeasted dough topped with grapes, shredded duck confit, walnuts, Roquefort cheese and créme fraîche [contrasts of sweet, savory & crunchy]
Served with Abymes Vin de Savoie
appetizers: Caille Grillée Salade d'Hiver - grilled marinated quail served warm on a nest of winter salads [exquisite] or
Carpaccio de Chevreuil pan-seared pepper coated venison served very rare in paper thin slices with fresh horseradish sauce
Served with Mas de Gourgognnier
main course: Médallions de Chevreuil Sautés aux Baies de Genièvre Flambés au Gin - sautéed medallions of venison with a juniper sauce accompanied by rosemary roast pears and potato and celeriac purée [the perfect combination of texture and taste]
Served with La Sacristie de la Vielle Cure
dessert: Bûche de Noël - traditional French 'Yule Log' sponge cake filled with a decadent chocolate butter-cream and decorated with meringue mushrooms
Served with Muscat St Jean de Minervois
bloginfo: Restaurant du Village site here
blognote: $75 for four course tasting menu
There were two other main course choices: Civet de Lapin - a rabbit ragout and Grand Flétan Rôti Risotto Forestière - roast halibut filet with a wild mushroom risotto
No comments:
Post a Comment