Looks interesting. How about a short description so we can drool.I love my French food, having spent a year studying there, and treat myself to a Michelin-starred meal a few times a year.
Went to the Waterside Inn recently; here’s a pic of their famous lobster starter:
The lobster is pan-fried and then served with a ginger and vegetable julienne. The accompanying sauce is based on white port and adds an ethereal quality to the dish.Looks interesting. How about a short description so we can drool.
I haven't had a white port.The lobster is pan-fried and then served with a ginger and vegetable julienne. The accompanying sauce is based on white port and adds an ethereal quality to the dish.
The Waterside Inn has held three Michelin stars since 1972 and is a must-visit for any serious foodie who visits the UK. I’ve been many times over the years and it’s as good as any restaurant in Paris.
I love my dessert wines, in particular those from Sauternes. I’ve had all the crus classés from that region in my time.I haven't had a white port.
Dessert wines are extremely difficult for me. Either I love them, or I cant stand them.
I've never heard of it.I love my dessert wines, in particular those from Sauternes. I’ve had all the crus classés from that region in my time.
Everyone should try Chateau d’Yquem at least once in their life.
I'm going to look into it.I don’t know how widely available Sauternes wines are where you live, but they are truly special and well worth trying out.
Let me know how you get on. I’d be interested in hearing your thoughts about these wines.I'm going to look into it.
My wife and I drink mostly Cabs.
She loves Champagne, but I'm indifferent regarding it. I prefer the hearty reds.
The Yquem runs approximately $200 here in the US, but it is available.Let me know how you get on. I’d be interested in hearing your thoughts about these wines.
For less expensive alternatives to Yquem, I’d recommend (in ascending price order) Doisy Daëne, Lafaurie-Peyraguey and Climens.
If you can find Yquem for $200 a bottle, you’re doing very well! That might be for a half.The Yquem runs approximately $200 here in the US, but it is available.
I truly appreciate the suggestions and I will also look into the others.
Yes. It is a half.If you can find Yquem for $200 a bottle, you’re doing very well! That might be for a half.
That looks Great!
The beans should always be served separately. If they’re on the plate, they make your bacon/sausages/toast etc soggy.Showed this to my friend from across the pond this morning because I wanted him to tell me what that black stuff is on that piece of toast. He called it black pudding... I guess it's blood sausage.
Anyway, he knows that restaurant well. He said that you probably had to pay $50 US for that breakfast there.
He also wondered why you didn't have those beans right on your plate instead of that bowl off to the side.
The beans should always be served separately. If they’re on the plate, they make your bacon/sausages/toast etc soggy.
Your friend is correct in saying that the beans are usually on the same plate- that’s because a full English is normally a one-plate meal,My friend told me that the traditional way is for the beans to be on the plate with everything else. I guess sogging everything else out.
I told him that getting the beans on the side makes more sense to me... he said that is not the proper way though.
I like your method better.