Restaurant Session (in Pepinster, at Hostellerie Lafarques): Gastronomic Restaurant

We enjoyed dinner at the Gastronomic Restaurant from the Hostellerie, from the chef Olivier Tucki.

Starting with an aperitif - I had a Kir Royal, Roger had a Martini - followed by some...

 

...delicious appetizers.

 

 

 

 

As first dish, black angus and foie gras, hot and crispy potato gateau, sauce choron.

[Black Angus - Ferme Misse, Kubert et Aurélien à Werbomont. Cru de boeuf et foie gras de canard. Gâteau de pommes de terre chaud et croustillant. Jeunes pousses et sauce "Choron"]

 

 With the first dish, a glass of Menetou-Salon Blanc Les Chamblins from Domaine Lucien Raimbault.

 

 As second dish, scallops d'Erquy, Jerusalem artichoke textures, truffle poultry sausage, sabayon. Fantastic sauce!

 [Noix de Saint-Jacques d'Erqui - Dites "petites blanches de la baie de Saint Brieux". Textures de topinambours et quelques jeunes pousses. Jus des bardes aux délicats parfums de topinambour]

 

Pairing with the scallop, a glass of 2020 Bourgogne Cotes d'Auxerre ffom Domaine Sorin Coquard.

 

 Sea bass, cauliflower, romanesco and fine herbs. Delicious!

[Bar de Ligne - Pêché au large de la Pointe du Raz. Croquant / Moelleux de chou-fleur. Sauce vierge au romanesco et fines herbes. Marinière de coquillages au pesto d'herbes sauvages]

A glass of 2018 Viré-Clessé from Chanson.

 

Before the main dish, a langostine tartare with yuzu. So good!

 

 

The main dish, poulet de Bresse, came in two variations. The first one crusty, combined with sweet bread.

[Volaille de Bresse - véritable solaille de Bresse, entre Jura and Bourgogne. 

1er Rendez-Vous: Les cuisses confites et ris de veau en "Pojarski" croustillant. Sauce "périgueux"]

The second one on a three composition, combined with lobster.

[2eme Rendez-Vous: Le suprême en vol-au-vent et homard Breton. Zéphyr de volaille et homard coraillé. Chou vert et sauce périgueux et homardine]

 

With the main dish, a glass of Lenos Primitivo, from Tenuta Patruno Perniola.

 

Sweet time, with apple and mushrooms - very creative combination for a dessert!

 

Pairing with the dessert, a glass of Viognier Gourmand from Michel and Tina Gassier.

 

After dinner, we went to the lounge area, for coffee and delicious...

 

 

 ...gourmandises.

 

Really nice dinner, we enjoyed it very much!

Feb 24th, 2022.