Bill and Pat invited us to their latest gourmet club dinner. The theme was Julia Child and French cooking. There is no joy in French cooking, only French eating. But B&P performed and executed effortlessly. (I think my contribution of a carmelized salmon potato app wasn't so good).
We started with some Veuve
The gracious hosts...
Members of the gourmet club
The salmon potato things I made -- too much effort with low ROI (that's return on investment, kids)
Bill and the champignons aux beurre
Flavorful coq/poulet au vin with buttered mushrooms and carmelized onions
Bright with a bite: Arugula salad with hearts of palm, grapefruit, and olives
Fabulous cheese course of Delice de Bourgogne, Pere Joseph and Roquefort Papillon with dried apricots, dates, fresh pears and fig jelly
Dense and delicious chocolate and almond torte/cake
Very nice meal. To accompany it, we had a 2007 Saint-Esprit Cotes du Rhone and a young George deBoeuf Pouilly-Fuisse (white Burgundy).