Benoit, chef at La Lyriste, mentioned that he was planning the menu for St. Valentine’s Day when we were having dinner with them last week. I asked Marie to make reservations for us. (Good idea!)
The meal started with a glass of champagne and Amuse bouche.
The entrée was: Queues de Gambas Laquées au Sirop de Liège, Huile Basilic.
Shrimp tails painted with fruit syrup and served with Basil oil
(on a bed of fennel, leeks and potatoes).
We chose a wine from one of the local (Vaison) vintners whom Dan and I met last spring. It was a nice CdR that paired well with the veal and the cheese. The young vintner and his wife have only three hectar of vines but they make nice, old-world style wines.
|Terre de Gaulhem, 2010|
The main course was: Pavé de Veau Blanc Roti au Thym, Sauce Champignon, Pomme de Terre éecrasée au curry; a perfectly prepared piece of veal served on a bed of smashed potatoes gently flavored with curry. The mushroom sauce added a nice touch. (I let my appetite get ahead of my camera and ate too much of the main course before I remembered to get a picture.)
The cheese course – Camembert Pané was a lightly breaded piece of Camembert served on lettuce.
The dessert, oh the dessert: Ananas/Crème Tendre au Chocolat. I thought it was chocolate mousse served on thin slices of pineapple. Ellen thought it was ganache served on thin slices of pineapple. Either way, it was great.
Happy Valentine’s Day!