The French bread was then brought out to
be served as it typically does with lunch and
dinner. The wine was then served. Wine
was called Le Plan Des Moines, Vin Ar-
tisanal Du Rhone Cotes Du Rhone. Ap-
pellation d’Origine Protégée re’colte 2014
Red Rhone Wine. Located in the Southern
Rhone Valley rich and spicy cultured by the
monks ~ rich burgundy notes and smooth.
The Pate’ was a country pate’ served with pick-
les, tomatoes and olives on the wooden display.
You can see the pieces of fragmented meats (a
combination of pork and rabbit mix. To prepare
this dish was or it to be slowly cooked in oven. Ba-
con gives flavor roasted with garlic then add the wine ~
takes all of the flavor Rabbit and other meats as well as the
Providence seasoning. Country Pate is nice for a dinner party.
Pate reminded me of ham because it was thick and rich
yet the French Meatloaf is what the French call it. that is best with items you normally wouldn’t consider to
pair it with.
That finishes up the first course and we are onto a bite of
each of the second course which consists of three popu-
lar entrees. The Boeuf Bourguignon is essentially a beef
stew served with boiled potatoes. The main huge pieces
of meat and potatoes are sitting in a brown sauce that has
a splash of tangy country wine to it. The potatoes are
warm and filling, tender meat, carrots. Sauce elevates a
blend of wines not utilized in restaurant so are poured
into this dish, garnished with green parsley. Classic staple
is Burgundian (meaning smothered in Burgundy wine
for a hearty taste) stew comparable to an Irish Stew. The Frenchman Prize was indeed my favorite as I am
a Seafood risotto lover. This beautifully presented and
named dish was moist and of those things you want on
your palate ~ butter and thyme to fulfill a sauce blanche.
Sauce blanche can appear as a white gravy to some.
Served over a creamy veggie risotto. On each side were
fairly large shrimp and scallops that were so very fresh as
we are close to the ocean so all seafood will most defi-
nitely be.
Duck Confit ~ wild mushrooms served with Flageolet
beans and lardons in a black currant sauce and a sizable
duck leg. Lardons are pieces of bacon. Lima beans shaped
beans are comparable to the Flageolet ones.
Le Roti is marinated Pork Loin served with bacon
mashed potatoes, spinach and a Figues sauce. Figues
sauce is a puree of shallots, garlic, and white wine butter.
Figues sauce is like Figue jam, classic French sweet taste Which brings us to the finale! French desserts! Tarte
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