A few chanterelles...
and a "Côte de Boeuf", or in english, a 1kg of dry aged finnish Angus beef rib.
Grilled for about 5min. on each side.
The chanterelles have been gently browned in butter, chopped parsley, black pepper and salt were added at the vey end of the cooking. The beef is served with a garlic butter. As for the wine...
Gevrey-Chambertin 1er Cru "Les Combottes" 2013.
Really, it could be worse!
Raspberries & strawberries for dessert, just as they are.
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