Burgundy - 2000
One of the big highlights of this trip
was a stay in the fabulous suite at Georges Blanc in Vonnas, followed by
dinner in his three star Michelin restaurant. I can still remember
the Amuse Bouche
to this day...frogs legs beignet with herb mayonnaise, truffled
scrambled eggs, escargot in red wine sauce...
We had one more big dinner at another
three star Michelin restaurant Lameloise in Chagny. It was my
first time ever having crepes suzette made tableside.
We also got a rare visit to the Abbaye
de Citeaux which is run by the Monks.
One of the specialties of the region
was the AOC Volaille de
Bresse or Bresse Chicken. This bird was also an official
ingredient for the 2007
Bocuse D'or in
Lyon.
 Abbaye
de Citeaux
This is the main building where the
monks live and study. We were very fortunate to be able
to visit, as that is not the norm. There are huge quince
trees in the background. The monks make cheese and honey
products.
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 Abbaye
de Citeaux
This is the cheese they make
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 Abbaye
de Citeaux
An old scale still in use
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 Abbaye
de Citeaux
Young cheeses
not yet fully ripened
|
 Abbaye
de Citeaux
More very young cheeses
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 Abbaye
de Citeaux
Cows used for making the cheese
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 Abbaye
de Citeaux
This dog kept a watchful eye on us
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 Abbaye
de Citeaux
The barns where the cows lived
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 Abbaye
de Citeaux
More cows...moo
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 Abbaye
de Citeaux
|
 Georges
Blanc
This paper is all that was left from a
fresh tart bought at the bakery in Vonnas. It was
pastry, covered with crème fraiche and sugar...yum!
|
 Georges
Blanc
The view from our suite in Vonnas. The
famous restaurant is just to the left.
|
 Lameloise
This is the first time
I ever had dessert that was itself four courses.
There were some small sweets to start, then a crème
brulee for each of us. Next was the desserts we
ordered, then finally some more sweets. The cassis
gelee's served at the end were unbelievable.
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