Attendees at the Decanter Education course titled Mastering the Medoc and Graves, held at Decanter HQ on October 8th, 2010, partook of the following lunch menu.
MENU
Course 1: Terrine of duck confit, green salad and plum sauce
Course 2: Rack of Cornish Lamb with mustard-mint crust, pea mousse, fondant potato & honey glazed roasted carrots
Course 3: Bitter chocolate tart
WINES
Chateau Doisy-Daëne sec Bordeaux 2007
Domaine de Chevalier 2004
Château Pontet Canet 2002
Château Poujeaux 1996
No comments:
Post a Comment