Dinner at Au Fil du Zinc
Our first night in the Burgundy wine region was spent at Au Fils Du Zinc in Chablis, France. All the French menus encourage three courses and so we went for it. My favorite bite came from the starter. It was fried squid, beets and an incredible sauce. The squid was perfectly cooked on the inside and it had an incredible batter on the outside. When pared with the beets and sauce, it was unique and remarkably delicious. The other starters were also solid: a tomato done three ways and ham, parsley and a special dressing. For our mains, we enjoyed quail and veal. The quail was cooked perfectly and was combined with an interesting variety of vegetables that were full of flavor. The veal was extremely tender. The puree and mash potatoes alongside the veal let the meat really sing. Finally, we enjoyed desserts: crepes in an orange sauce and a chocolate ice cake. Both were incredible. Throughout the night we drank one of our favorite wines from the region. The Chablis Grand Cru helped compliment all of the dishes in a subtle yet sophisticated way.
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