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A revelation: Foie gras with raspberries and red bell pepper jelly
How do you make foie gras go with Beaujolais Villages? Start by giving the chef a glass or two. Just so that he can get the creative juices flowing… The young chef at Auberge de Chantemerle came up with an … Continue reading
Posted in 2006, Beaujolais, FOOD, Restaurants, TASTE TRAVEL, Uncategorized, what am I drinking with this dish?
Tagged Auberge de Clochemerle, Beaujolais, Beaujolais Village, complex, digestable, Domaine de La Madone, electric, foie gras, Gamay, juice, Le Perreon, new wood, pepperiness, Pinot Noir, raspberry, red bell pepper, red fruits, toastiness
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