JM - You would be proud of me
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Joined: Jul 2006
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RE: JM - You would be proud of me
DAMN Bob you must have moved into my neighborhood! I have 4 of those ponds, one of which I see people almost slide into on the ice with their SUVs every time the road ice's up [sm=nothatway.gif]
Joined: Oct 2006
Posts: 532
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RE: JM - You would be proud of me
Wonderful Mike, I hope you enjoy your first French food experience.
Since you can't eat seafood that's my suggestion:
hors d'oeuvres:
Onion soup gratinée or,
Alsace style Gnocchi ( actually in Alsace it's called ''spetzele' not 'gnocchi')
plats principaux:
filet of trout 'grenobloise' or,
grilled chicken paillard (if you're more into white meat)
you can also go for the beef medaillon bordelaise (if they can garantee you that the sauce is NOT made with onions)
(DO NOT go for the snails or the frogs legs, since first they are certainly frozen, second the taste is very strange when not used to it. So, don't spoil what is certainly going to be a perfect evening)
for the Hors d'oeuvre go for a Pinot blanc klipfel 2003 ( one of the very best year for Alsace wine since it was dry and very hot)
for the fish no doubt POUILLY FUME 'les cornets' 2003, for the chicken a Beaujolais either BROUILLY or MORGON.
and for the beef, go for either a CHATEAU L'HOSPITAL or a POMMARD 'jacques girardin'. (Pommard is my first choice)
Since you can't eat seafood that's my suggestion:
hors d'oeuvres:
Onion soup gratinée or,
Alsace style Gnocchi ( actually in Alsace it's called ''spetzele' not 'gnocchi')
plats principaux:
filet of trout 'grenobloise' or,
grilled chicken paillard (if you're more into white meat)
you can also go for the beef medaillon bordelaise (if they can garantee you that the sauce is NOT made with onions)
(DO NOT go for the snails or the frogs legs, since first they are certainly frozen, second the taste is very strange when not used to it. So, don't spoil what is certainly going to be a perfect evening)
for the Hors d'oeuvre go for a Pinot blanc klipfel 2003 ( one of the very best year for Alsace wine since it was dry and very hot)
for the fish no doubt POUILLY FUME 'les cornets' 2003, for the chicken a Beaujolais either BROUILLY or MORGON.
and for the beef, go for either a CHATEAU L'HOSPITAL or a POMMARD 'jacques girardin'. (Pommard is my first choice)
Joined: Oct 2006
Posts: 532
From:
RE: JM - You would be proud of me
C'mon shut up now Bob
you don't know what's good food is[:@].
a good roasted duck in olive sauce
.That' as good as S.x (Well, almost
).
Anyway, I suppose you eat ONLY frozen food since time to go from the shop to your car anything is frozen SOLID[8D][8D][8D].
you don't know what's good food is[:@].a good roasted duck in olive sauce
.That' as good as S.x (Well, almost).Anyway, I suppose you eat ONLY frozen food since time to go from the shop to your car anything is frozen SOLID[8D][8D][8D].