Slipped into Jardinière, just around the corner from the opera house, for a post-performance tipple and nosh.
Dry martini for him (gin of course), Corpse Reviver #2 for me.
Duck liver mousse accompanied by some lovely cured olives and pickled onions. The bread was lightly toasted, yet still fluffy. You need a little give to pair with something as delicate as a savory mousse, especially one of foie gras! The last thing you want is to have to tear into a hard, crusty piece of bread, crumbs flying, teeth gnashing- and at Jardinière nonetheless. MTT, who was tippling there as well, would not have approved.
Published with
Blogger-droid v1.7.4
No comments:
Post a Comment