Blackminster, gray skies.
|Our lunch today is again a very important part of the
program. One thing we learned from almost every visit we've made
is the importance of sharing a meal together.
By now, you may have noticed that half the genius of French cuisine is the poetry used to describe the dishes. I am often incapable of rendering it, so the crudeness here is due to my own linguistic failings -- and not at all to the delicacy of the dishes themselves.
Today we enjoy an entrée of warmed goat cheese on toast on a bed of salad, a main dish of locally raised duck in its own sauce with sauteed new potatoes and spinach, creamed and gelled. Our dessert was a modest truffé au chocolat.
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This page last updated on 6/14/2001 7:46:03 PM.