thewanderingeater:
Pouring Crémant d'Alsace, Domaine Leon Boesch, "Soixante Douze," Alsace, France
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Interior with a live terrarium wall
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Glass of Crémant d'Alsace & Farmhouse Sour
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Charcuterie board (from clockwise left) - Caponata and pesto sauce (green liquid in mini ramekin), Rabbit terrine served with Concord grape jelly, duck & foie gras terrine and Salmon rillets topped with salmon roe
thewanderingeater:
Semi-open kitchen with rotisserie oven on the right
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Pouring lobster broth into the bowl of Grilled jumbo prawns with ramps, fava beans, fennel, saffron, mussels, cockles
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Bone marrow, horseradish crust, wild watercress, pickled red onion, sourdough toast
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Duck confit
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Magnum and Jeroboam bottle wines available to buy for your group (like the Picpoul de Pinet wine from Julie Benau Chichois a la Baraquette)
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Fresh baked madelines
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Hans Reisetbauer Williams Pear Eau de Vie
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Rhubarb pie topped with housemade vanilla ice cream and Apricot pie topped with pistachio ice cream
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The Beast Sundae and Fresh baked Madelines in the background
thewanderingeater:
Bone marrow, horseradish crust, wild watercress, pickled red onion, sourdough toast
thewanderingeater:
Roast cauliflower, coconut wild rice, pickled raisins, vandouvan yogurt, cilantro and lime gremolata
thewanderingeater:
Charcuterie board (from clockwise left) - Caponata and pesto sauce (green liquid in mini ramekin), Rabbit terrine served with Concord grape jelly, duck & foie gras terrine and Salmon rillets topped with salmon roe
thewanderingeater:
Burger Au Poivre - Madagascar & Malaysian peppercorn crust, Bordelaise aioli, potato bun, served with butcher's fries
thewanderingeater:
Burger Au Poivre - Madagascar & Malaysian peppercorn crust, Bordelaise aioli, potato bun, served with butcher's fries
thewanderingeater:
Glass of Crémant d'Alsace & Farmhouse Sour
thewanderingeater:
Provençal chicken for one - Thyme, rosemary, garlic, preserved lemon & butter, served with butcher's fries
thewanderingeater:
Provençal chicken for one - Thyme, rosemary, garlic, preserved lemon & butter, served with butcher's fries
thewanderingeater:
Duck for One (it's supposed to be Two)
thewanderingeater:
Sweetbread stuffed quail, dandelion greens, morels, green apple, thyme jus
thewanderingeater:
Octopus & pork belly with roast fingerling potatoes, chorizo, arugula, pickled fennel
thewanderingeater:
Grilled jumbo prawns with ramps, fava beans, fennel, saffron, mussels, cockles, lobster broth
thewanderingeater:
Duck for One (it's supposed to be Two)