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Published on 01/01/18
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2018 Menu of New Year

Author 'D.marsim' : Here is what I am prepared for the first of January.
Input foie gras with toasted brioche, chutney, apricots and candied wine. Wine : Muscat de Rivesaltès (same as appetizer) Dish : pork Tenderloin and the wine : Château Coufrau 2009, Haut Médoc. Dessert verrines.

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Camera: Nikon coolpix p900
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> Léna [G] [P] [C] [B] [F] >Reply Jan 03, 2018
Hmmm it seems to me appealing, and knowing your talents as a cook I'm sure of it.
and thank you for sharing, Daniele.
> Gipsy34 [G] [P] [C] [B] [F] >Reply Jan 03, 2018
Well it denies himself nothing. I love everything, but for the holiday we were sick of all the two. Thank You Danièle.
> Jofu [G] [P] [C] [F] >Reply Jan 02, 2018
for mounting but also for a superb celebration meal. Everything I like, especially the pork tenderloin and its accompanying.
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