French cuisine? Oui!
Had my first encounter with French flair of culinary delights, with dishes mostly from the Alsace region. Some German influence, some Italian influence, a lot of French consolidation. Food cooked with wine sauce on top of a bottle of Rosé to pair the dinner. Very impressed, I was. The Alsace gnocchi, slightly pan fried, was rich in flavor, but light in texture. The chicken Riesling was absolutely delicious, in a cream wine sauce with mushroom and bacon, served with a side of pan fried kanefella (or spetzle). Surprisingly, it was very filling and I was more than full at the end of the meal. Well, probably won't be as full if I didn't try the foie gras, which is just like butter.
I will, of course, have to return to the same restaurant for a second opinion--just to make sure they are consistent in their mastery of food.
Had my first encounter with French flair of culinary delights, with dishes mostly from the Alsace region. Some German influence, some Italian influence, a lot of French consolidation. Food cooked with wine sauce on top of a bottle of Rosé to pair the dinner. Very impressed, I was. The Alsace gnocchi, slightly pan fried, was rich in flavor, but light in texture. The chicken Riesling was absolutely delicious, in a cream wine sauce with mushroom and bacon, served with a side of pan fried kanefella (or spetzle). Surprisingly, it was very filling and I was more than full at the end of the meal. Well, probably won't be as full if I didn't try the foie gras, which is just like butter.
I will, of course, have to return to the same restaurant for a second opinion--just to make sure they are consistent in their mastery of food.
