Champagne to start the evening off - if you like a gin and tonic as your aperitif, then try the French 75 (Tanqueray Gin, lemon juice, gomme syrup, Champagne). As asparagus season has kicked off, I had it to start, followed by the sea bream. DBFB went for a much heartier meal with the morels, brioche, poached egg and beurre blanc starter and the slow braised suckling pig as a main.
Putting my new found Burgundy knowledge to test I ordered this: Chassagne-Montrachet Cuvée L’Estimée, Grand Vin de Bourgogne, Jean Noël Gagnard 2008:
From the Cote de Beaune, this was a complex combo of dark cherries, vegetables and was slightly peaty. Not the best choice with asparagus and fish, but perfect for the mushrooms and pork.
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