Recent weekend lunch at Gaston.
Those above were Croquettes Bourguignonnes. The insides were smoked ham and Epoisse cheese. So what we had was a crunchy breading on the exterior and piping hot creaminess with stinky cheesiness inside. Nice!
Guinea fowl pithivier with foie gras, shaven black truffle & morels in vin jaune sauce. Nice, creamy and no kidding about the rich part. There were strips of bacon in the sauce as well and the puff pastry was buttery.
The venison wellington was an on board special. Like the pithivier, there was foie gras, shaven black truffle and also bacon with the sauce. Not forgetting buttery pastry as well. Sauce was a velvety richness...likely a reduction of sorts but fruity.
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