Friday, 24 December 2010

Festive Food: Le Réveillon...

The primary food coma is about to set in. But before that happens, here is what we came up with to have this Christmas Eve. (Apologies for the blurry dessert picture, the excitement got the better of me)I give you...

Le Réveillon (Christmas Eve Dinner):

Entrée (Starter):
Feuilleté à la Langouste
(Langoustine bisque in puff pastry)

Plat (Main):
Saint-Jacques sur Sabayon
(Scallops with a Sabayon sauce and vegetables)

Dessert:
Poires Pochees (Pears in Port)

Wine: 2008 Château de Meursault

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