Last week I was lucky enough to have been invited to a luncheon at Daniel, the New York restaurant of award-winning chef Daniel Boulud. The lunch started with a few glasses of Champagne Paul Goerg 1er Cru, blank de Blancs, vintage 2002. The menu followed with pea soup “A La Française” paired with Meursault-Perrieres, Domaine Drouhin, Burgundy 2003. This soup had bright green peas with a little crisp; not the mushy, dull green ones you’re thinking of. Next, we had roasted black sea bass paired with Volnay, Domaine Drouhin, Burgundy 2003. Finally, chef Boulud’s team prepared bittersweet chocolate-praliné cremeux for dessert. Just in case that wasn’t enough, we had chocolates, madeleines and petits fours with espresso. Not bad for a Friday lunch.
EatWellsLiveWells 