![\"Avocado](\"http:\/\/needarecipe.com\/food-blog\/wp-content\/uploads\/2019\/04\/Avocado-with-Grapefruit-Chutney-and-Smoked-Salmon.jpg\" "\\"Avocado")
For a starter, we decided on Avocado with Grapefruit Chutney and Smoked Salmon<\/a> because we know it tastes good and we can make the ‘chutney’ the day before. In France, they refer to small starters like this, served in glasses, as ‘verrines’. Verrine glasses are availble from most good cook shops, and also online at places like Amazon.<\/p>\n\nThis particular verrine freshens the palate while delivering a bundle of flavours. With just a touch of bitterness, the grapefruit chutney contrasts the gentle taste and texture of the avocado and is lifted by a hint of ginger. The smoked salmon (or trout) adds the final touch with just a suggestion of saltiness<\/p>\n\n
For the starter and the main course, we stuck to a bottle or two of 2011 Chateau l’Eveche Origami from the Bordeaux region. It was fine too, to accompany the cheeses. And then, for the dessert (a fresh, fruity, Cognac-flavoured Pavlova) we moved onto a young Bonnezeaux. The Bonnezeaux appellation lies within a small part of a single commune \u2013 Thouarc\u00e9 \u2013 on the right bank of the Layon, across three south-facing slopes.<\/p>\n\n Marie-Danielle has a handful of cousins here in France. Some are far away, others a little closer. Two of the closer ones, who live not a million kiometres from EuroDisney, came for lunch (and a long catch-up) yesterday. So, what to serve two people we know well? For a starter, we decided on Avocado with … Continue reading Lunch with the cousins<\/span> ![\"Beef](\"https:\/\/needarecipe.com\/food-blog\/wp-content\/uploads\/2019\/04\/Beef-Wellington-70.jpg\" "\\"Beef")
For our main course, we indulged in a glorious Beef Wellington<\/a>. It’s a delight that is best enjoyed when everybody eats their meat cooked to the same level and all four of us like it rare – so rare we got! About 40 minutes at 200\u00b0C until the middle of the meat was at 48\u00b0C then ten minutes to rest, and we all dived in for more. A main course fit to grace any table anywhere<\/p>\n\n![\"Two](\"https:\/\/needarecipe.com\/food-blog\/wp-content\/uploads\/2019\/04\/IMG_0230-1.jpg\" "\\"Two")
Bonnezeaux is recognised as a leading appellation. The steep, south- facing slopes and the outstanding thermal properties of the shallow soils encourage early development and over-ripe harvests which gives a sweet white wine. Intensely coloured; soft gold, developing coppery highlights over time. As they age, Bonnezeaux wines develop notes of acacia, verbena and orange peel before reaching an extraordinary level of aromatic complexity with notes of ripe quince, cooked apricot, caramel and tropical fruit and an underlying layer of spice. As an aperitif, with pan-fried foie gras, shellfish, fish in creamy sauces, blue cheese,and desserts with pears or almonds Bonnezeaux is ideal. The bottle we drank was luscious and powerful with a robust, full body, giving a perfect balance of richness and vibrancy. Lovely way to finish the meal.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"