Last of the birthday celebrations; Phil and Ziggy took us to the Pont for lunch and yet again we are compelled to admire the chefs handiwork. Salad of warm goats cheese on toast enhanced by honey and dotted with walnuts, on young salad... a fairly normal dish for these parts but here it was perfect, just right. Not an easy trick to pull off. Then guinea fowl with sauteed potatoes, yum, and assorted puds, in my case a fromage frais with a red fruit coulis.
Back to my cooking now the birthday has gone :)
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