date:Oct 15, 2012
y prepared and presented.
The beef bourguignon was slow cooked for about 30 hours and made with M5 Wagyu beef cheek. It was incredibly tender and flavorful. The coq au vin, chicken cooked in burgundy wine, was made with earthy, woody mushrooms and the duck leg confit with pommes sarladaises was served with an orange salad that was the perfect complement to this rich dish.
For dessert, there was thebrulee waffle with strawberries and fresh cream - a marriage of a fairly large waffle and creme b