Thursday 16 June 2011

For the (gastronomic) record: stewed neck of lamb with carrots, onions, many herbs, pearl barley (second heating, this evening). Followed by highly ripe cheeses (brie, camembert) accompanied by a tomato salad with spring onions and oil and vinegar. Finished with fresh strawberries and raspberries, marinaded in brandy. A good red table wine from the Lot region of France (2008). I await Monsieur Michelin's two stars.

No comments: