Shameless Fun With Great Music, Delicious Food, Bourgogne Wines – Dave’s Wine Cellar

Next came a ravioli stuffed with tasty, minced meat and bathed in a flavorful langoustine and garlic bouillon broth with chenopods, i.e., goosefoot greens. As an optional supplement, tender frogs’ legs, which were sauteed in butter and garlic and served piping hot in a cast iron skillet, took the delightful flavors up a notch.

For the main dish, Ménager serves roasted pintade au jus with radishes and mesclun greens. It delivers a delicious combination of succulent white meat and dark meat on the leg.

By controlling the production channel from birth of the animals through slaughter, Ménager maintains genetic diversity that is critical to quality of cuisine.

“Year after year I have observed and tasted my animals. We now know how to make a great chicken, but work remains,” he says. “Genetic diversity remains the most important thing in order to maintain a livestock with a strong capacity to adapt to its environment.”

Before dessert comes the plateau de fromages, a cheese plate that includes a creamy blue cheese and a firm, savory Morbier from the nearby Jura Mountains. Another local farm, though, La Ferme des Marronniers, provided the cheese of day with an incredibly runny, aromatic, and flavorful Époisses de Bourgogne fermier. Made completely by hand on the farm with unpasteurized cow’s milk, this runny, savory cheese with intense, pungent aromas and creamy, earthy flavors is delightful and delicious.