June 4, 2010
I was lucky again to have lunch at Daniel, chef Daniel Boulud's 3 star Michelin restaurant. The restaurant isn't usually open for lunch so this was a special occasion. For the apéritif, I had a few glasses of Champagne Paul Goerg 1er Cru Brut Rosé Tradition NV. For le menu, I had Duck Terrine with poached rhubard, Sicilian pistachios, frisée arugula salad, Sauternes-Gelée. This was paired by Maison Joseph Drouhin, Chablis 1er Cru 2008. Next, was halibut with petit pois 'A la Française" glazed Satur Farms carrots, savory jus. The fish was paired with aison Joseph Drouhin, Chassagne Montrachet 2006. Finally for desert, I had Gianduja sablé with Nyangbo chocolate, puffed rice, hazelnut ice cream. With coffee, plates of chocolates, madeleines (warm) and petits fours were served.