Le Bistro
Culinary Institute LeNotre, Houston, TX
Foie gras au torchon
Traditional Perigord region recipe of foie gras poached in a cloth, served with roasted figs and brioche
Chateau de Bligny Grande Reserve NV – CHAMPAGNE
Coussin d’escargots a l’ail
Crispy parcel of snail braised in garlic butter
Georges Duboeuf, Macon Village Chardonnay – BOURGOGNE
Homard Thermidor
Classical creamy lobster dish, created in Paris in 1894 at the restaurant “Chez Marie”
Sauvion, Vouvray Chenin Blank 2019 – LOIREVALLEE
Beef Wellington
Timeless favorite dish of beef tenderloin encased in a flaky puff pastry
Chateau Larose – Trintaudon, Carbernet Sauvignon Merlot 2015 – BORDEAUX
Tarte au chocolat Noir
Dark chocolate tart served with a rich coffee ice-cream
Selection Laurence Feraud, Syrah Grenache – COTES DU RHONES
Related video:
I tried Escargot during Houston Restaurant Month
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