Food & Wine
Matches made in heaven
A Rhône-side restaurant, a superb Condrieu and some gourmet food - sheer delight!
A glass of Condrieu with a foie gras terrine or a plainly grilled Brittany lobster. And maybe too a fine Bresse chicken en demi-deuil ("in half-mourning", i.e. roasted with black truffle discs under the skin), or a fish from the nearby Dombes lake district. And in springtime, why not a plate of asparagus or the must-try local goats' cheese, the illustrious Rigotte de Condrieu!
A glass of Condrieu with a foie gras terrine or a plainly grilled Brittany lobster. And maybe too a fine Bresse chicken en demi-deuil ("in half-mourning", i.e. roasted with black truffle discs under the skin), or a fish from the nearby Dombes lake district. And in springtime, why not a plate of asparagus or the must-try local goats' cheese, the illustrious Rigotte de Condrieu!
1 January 2014
