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rier-Jouet Brut “Relais & Chateaux Cuvee” champagne. Sparkling apple cider was also available.
Once seated, the first course of Caviar Potato Sandwiches was served. This is a signature dish of Patrick O’Connell’s. It consisted of two baked lengthwise potato slices, with caviar and creme fraiche inside and on top. It was as delicious as the presentation was beautiful, served on a black plate splattered with capers, bits of cooked egg yolk, chopped chives, and red onion.
The second course was Roasted Freshwater Prawns in a Pistachio Crust with Tomato Vinaigrette and Crispy Sweet Potato Salad. It also arrived with a beautiful presentation, and the prawns were succulent.
Next came a recipe from Messr. Loiseau, Rockfish on Shallot Fondue in a Cotes du Rhone Sauce with a Puree of Garlic Potatoes. At Messr. Loiseau’s restaurant in France, he usually serves pike perch instead of rockfish. The red wine sauce was thickened with carrot puree. Messr. Loiseau is known for using lower fat sauces than most French chefs.
Domaine J. Vidal-Fleury Cote Rotie “La Chatillonne Cote Blonde” 1988 was served with the rockfish course.
A Sip of Oxtail Consomme Perfumed with Fresh Black Truffles and
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