thewanderingeater:
Entrance to Le Train Bleu
thewanderingeater:
Pouring Perrier Jouet Grand Brut
thewanderingeater:
Interior of the "dining cart"
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Live duo of French muscians
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Menu and table setting
thewanderingeater:
Looking down my table
thewanderingeater:
Garden green gazpacho, yogurt, olive oil paired with Perrier Jouet Grand Brut
thewanderingeater:
Chateau Bonnet Blanc Entre deux Mers 2014 to pair with asparagus terrine
thewanderingeater:
spring asparagus terrine, elderflower, mint, pistachio foam
thewanderingeater:
Sauvion Vouvray 2014 to pair with scallops dish
thewanderingeater:
Seared diver scallops, housemade tagliatelle, grilled ramps, chanterelle creme
thewanderingeater:
Chef Jonathan Kava
thewanderingeater:
Vidal-Fleury Chatauneuf-Du-Pape 2010
thewanderingeater:
Squab and foie gras, Albufera sauce, glazed spring onion, black garlic
thewanderingeater:
La Bastide Dauzac Margaux 2012 to go with the lamb
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Roasted rack of lamb, gratin Dauphinois, rainbow chard
thewanderingeater:
Vidal-Fleury Muscat de Beaumes de Venise 2013 for dessert
thewanderingeater:
Rhubarb and candied orange on shortbread
thewanderingeater:
Rhubarb and candied orange on shortbread