Flavors of Bordeaux
Cakes
Cooked fruit-based desserts
Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet
Michel Portos, Hauterive Saint-James, France
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
First courses
First courses (general)
Mediterranean Tuna Snacks
Michel Portos, Hauterive Saint-James, France
Foie gras (goose liver)
Half-Cooked Foie Gras with Red Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Meat


©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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