Just a dinner at home that i enjoyed making this past sunday. no pictures though - I will leave that for your imagination. =)
amuse bouche: pan-seared scallops served on a bed of morel and porcini mushrooms
first course: slow-cooked salmon with green pea puree and lemon sabayon
second course: beef bourguignon with potato mousseline and dijon cream sauce
quartet of cheeses
sweets: mascarpone icecream; mixed berries compote; cabernet sauvignon reduction
wines:
Meursault 2005, Domaine Jean-Philippe Fichet
Jordan Cobblers Hill 2004, Jordan Winery, Stellenbosch, South Africa
Sauternes 2005, Chateau Suduirut (Berry Bros & Rudd's own selection)
