Lunch, a classic
Posted by Philippe on Nov 7th, 2006
*
STARTER
Pâté de campagne with ‘herbes de Provence’, sweet and sour dried figs and toast
A traditional old fashioned coarse pâté made from pork meat and pork liver,
herbs, spices and onions served with orange and onion marmelade,
pickled dried figs and pain Poilâne toast.
*
MAIN
Boeuf Bourguignon, braised red cabbage and potatoes
A dish of braised beef cooked with button onions, button mushrooms
and “lardons” in red wine of the region. It is served with thinly sliced red cabbage
slowly cooked with onion, apple, white wine vinegar, dark sugar,
and a few spices like clove, nutmeg and cinnamon and with boiled potatoes.
*
DESSERT
Walnut cake with coffee crème anglaise
A delicate and smooth cake served with coffee flavoured custard.
