Everyone knows Bordeaux is all about the wine which is nice but I’m really happy there’s a lot of food involved as well. Our Bordeaux meal was pleasant and nice, not as heavy as Normandie which is a good thing! I was doing the meat dish with Barbara and Daniel and It was my first time cooking a pigeon. The pictures of cleaning the pigeons are not easy for a person with a weak heart so avoid in that case.
Fricassèe de cépes à la bordelaise – Crisp toast triangles, porcchini mushrooms cooked in duck fat – Rob and Claire
Déclinaison de couteaux, tartare de concombre – Razor clams three ways: wrapped in smoked bacon, breaded and with a tartar of clams and cucumber. Olive, Ericka, Andreea, Adrian
Pavé de cabillaud à la bordalaise – Code with a red wine sauce, bacon, button champignons, mini onions – Ihsuan
Palombe rotie en salmis frites de polenta – Braised pigeon breast, Celeriac cream, crispy polenta chip, pigeon leg confite with reduction of veal stock and jus of pigeon legs – Barbara, Daniel, Me.
Sorbet au Lillet, Cannelés – Shane
These are two specialties of Bordeaux. Lillet is a wine liqueur with a secrete herbs and fruits flavoring combination. The Cannelé is a dessert made from pancake batter, traditionally baked in copper mold to get crispy outside and soft inside. Sometimes made with honey. Shane made the simple type. It was very good but the first batch was burnt a bit.
Good job Anglo A!!