It's good that you have a sense of humor. I'm not sure that I would be able to own up to a name like ChunkyDump! I'd sooner sit on the ground or Fran's lap than assume that pose!
In fact, if I hadn’t read a few (very few!) reviews of it here, I’d likely not even noticed it.
I've only been there for the French Family Lunches or the Grand Marnier tastings, but I've loved everything I've had there.
We entered the opulent, but not overdone, dining room
It is classy, but not over the top. I like it.
Every fancypants meal should begin with bubbly. Just perfect- not too sweet, not too dry. Mmmm!
Either that or a nice stiff cocktail.
Meals like that don’t happen very often, at least in my world.
Unfortunately they don't happen very much in my world anymore either.
Most nights it’s a bowl of cereal or leftovers. I even have an occasional free PB&J at work-
OK, I do better than this at home, but I have a little more free time than you do. I've got a half ham in the oven right now that will be served with Cheesy Scalloped Potatoes and Roasted Vegetables. Still pretty much under $10 for dinner and plenty of leftovers.
Johanna, brought it out, she carefully, in a wonderfully thick French accent, explained that the flaky pastry was meant to be pushed down into the broth and eaten as part of it.
Interesting. Then again I do the same thing with my Marie Calendar's Pot pies...
she explained that some dishes they serve there take quite a while to prepare and that “Chef” prefers customers order their entrees as early in the experience as possible so care can be taken.
I love when I hear that.
Berkshire Kurobuta Pok Loin Mediallionin a Salt Crust, Raspberry Jam, Potato Confit, Sauce Charcutiere- $39
Chef Hunnel really likes that Pork Loin as well and almost always has some form of it on the menu at V&A's.
Bocuse received numerous awards throughout his career, including the medal of Commandeur de la
Légion d'honneur.
[4]
We got cookbooks from him as gifts at the French Family lunches. I have one next to me right now that I haven't had the time to open up and read to see if I want to keep it.
Moments like that come far less often than I’d like- amazing food, an elegant setting, a perfect view across and to the sides of me, just perfection.
Same for me. I need to make this happen more.....
I admit, at first I was completely baffled as to why she'd bring out a sizeable loaf of bread.
You'll see....
That's a very interesting presentation. I wonder what the benefit of roasting inside a loaf of bread was. I was afraid that it looked overcooked, but I'm glad it wasn't.
I had never, ever seen something carved tableside like that!
I've had meats carved tableside, but never that way!
Then poured a rich gravy over each piece. Here is the final presentation of my meal.
Oh yummy! I approve!
Way too stuffed for dessert, I gathered up my purse and after paying, started to head out.
I would have found room! French desserts are amazing!
I passed the wine cellar. Impressive, no? That’s a lot of cataloguing, Friends.
No more than my own cellar.
I hope she doesn’t wonder too long where her cousin Susie Swine went….
Oh, I'm sure she knows......
Would I go back? OH YES! It's one of my favorites now
Mine too! I need to go for dinner and try the regular menu someday!