Wednesday, August 4, 2010

Another incredible Chef Pascal dinner!







After an action packed day full of goats, bread, wine, and tarts, Chef Pascal greeted us with his favorite selection of Edith Piaf classics and a remarkable dinner.


Here we go:
  1. Green lentil salad with carrots and parsnip along with smoked pork belly and stuffed pigs feet
  2. Duck Confit with bacon wrapped asparagus, potato mash, and a roasted tomato with garlic and parsley
  3. Cheese course: morbier, pont l'evique, brebis cors herb, fresh goat
  4. Fresh sweet and bitter strawberries in a simple syrup









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