So... we're back - again - in our "cantine".
This Sancerre Aukisinis 2011 from Sébastien Riffault has been described by Sasu as "the best ever". Closer to a light port wine and heavy on sugar, this wine is indeed truly unique. Sasu only had a few of these bottles, and we were lucky to have 2 for ourselves (we drank the other one back in June)
Gressinis made with sunflower and rye (?) with a very strong cream cheese
to go along the menu, a bottle of Hautes-Côtes de Nuits Clos Saint-Philibert Monopole
Filet of Perch with fennel and cucumber.
Summer peas and lemon verbena with a tomato coulis
Char grilled cauliflower with roe and a smoked leek coulis.
The sauce was outstanding, worth the dinner price alone.
Pieces of bbqued "malt pork" rolled in a cabbage leaf with a chanterelles sauce.
For this course, we're back with the Sancerre we drank as aperitive. Great match.
Wild roses ice-cream with raspberries, anise hyssop and warm sesame financier cakes.
Lavender crème caramel with sunflower mousse.
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