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

Of course I also ate the cucumber decorations. Which is an Israeli cucumber and tasted very good and sweet.
Pavé de cabillaud à la bordalaise – Code with a red wine sauce, bacon, button champignons, mini onions – Ihsuan

Wow it was great. Because: 1. Cod is a tasty fish. 2. This sauce works with absolutely everything. 3. I love mini onions and mushrooms. 4. Why not throw in some bacon as well?
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.

Got the pigeon, wild free birds, shot down. This is considered as "game meat" because it was hunted (legally) and not raised in a farm.

Flambe the feathers left over an open flame

The sauce: colored legs of pigeon with garnish, flambe with cognac then stock is added bit by bit and cooked for a long time

All the rest of the celery root is cooked in milk and cream and pureed to a creamy texture, then strained

Making the polenta. Boiling a liter of milk with salt pepper and muscade. Then adding 250gr of corn flour, a handful of grated parmesan

I liked it so much. The meat was red, moist, not overcooked (even undercooked) and the sauce was intense in flavor. Polenta and celery cream were great accompany to the meat.

The leg confite was even better then the meat itself, because it was easier to eat and full of sauce.

The only problem I had, and you know I try to be very honest with my critics, is that this dish requires a good carving knife. It was served with the fish silverware and I feel it damaged the experience of enjoying this dish because the meat is not easy to carve. It was like drinking a 50 euro wine bottle in a plastic cup.
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.

The sorbet was very strong and I liked the liqueur flavor, it was like a very good cocktail drink. I prefer it less sweet though.

The good batch was a very nice finishing to this lunch, not too heavy, nice texture, makes you want to eat more and more
Good job Anglo A!!
Why didn’t Shane fill the Cannelé mold all the way to the top?
אז לא מגישים את היונה עם הראש שמוט כמו שהיו מגישים בעיר העתיקה בירושלים לפני 30 שנה….
כל אחד עם הסגנון שלו
חלק מהתמונות עם היונים נראות יותר כמו שיעור ביולוגיה 🙂
האוכל נראה מדהים, וזאת רק אני או שהתמונות של ההגשה יותר מקצועיות?
אני כרגע מתעדכנת על כל הפוסטים שהפסדתי שהייתי בתאילנד… יאמ!
מה יותר מקצועי, התמונות או הצילחות?
)עשיתי תיקון צבע וקונטרסט בעריכה, בגלל זה אולי (וכל השאר מן הסתם
Great meal!
I could never prepare a pigeon, but it looks very special..
And the razor clams dish looks amazing!
[…] many things for the first time this year. First time I separated the heads off live lobsters, plucked a pigeon, peeled a whole bag of tiny baby shrimps, first time I baked a baguette, had wine and oysters for […]