Coursed dinner and wine pairings in the Rhône Valley of Southern France.
Menu
French Cheeses
Truffled Liver Mousse with Cranberry-Walnut Bread
Grenouilles Sauce Poulette
Petite Pike Quinelles au Gratin in Crayfish Cream
Red Wine Braised Rabbit Quarters with Black Truffle
Ragu of Wild Boar with Tarbais Beans
Baked Muenster Cheese
with Toasted Caraway, Quince, Savory Pastry Tuille
Pear Tart
with Praline Glass Chards & Pate Brisee Crust
Featuring Paired Rhône Wines