Meritage's Tour de France
Yes. We started with a whole raw radish wrapped in cold butter as the amuse bouche. First course was rillons de porc with pickled vegetables and violet mustard, paired with Reuilly pinot gris. Second course sauteed filet of zander in a beurre blanc with legumes du Jardin de France, Savennieres Domaine Damien Laureau. And the cheese course a Loire Valley goat cheese with red currant gelee, paired with a Sancerre. It was lovely as always. I'm booked for the Normandy/Brittany evening also, and am eyeing yet another. One of these years I'm going to indulge in every single evening of the tour.