Tonight we do the cooking! On the menu: NEIL DUNCANSON‘s Winter in Burgundy menu. Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 4:30-6pm.
Duck cassoulet with saucisse de Toulouse and white beans
Braised celery root with almonds, garlic, and piment d’espelette
Bitter greens with green lentils, Dijon, and red wine vinaigrette
Classic French onion soup with gruyere toast
Rum-soaked butter cake with whipped creme fraiche
The meal can be made vegetarian by replacing the cassoulet with mushroom bourguignon. If you would like a vegetarian meal, please select that option when you register.
If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:
Red Wine: Fazio Gabal, Nero D’Avola
White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc
Bubbles: Castell De La Comanda, Cava Brut, 40% Xarel.lo, 40% Macabeo, 20% Parellada