Saturday, November 12, 2011


I adore scallops, a.k.a. Coquilles Saint Jacques, and Bernard makes them in so many ways for us. This cream sauce is among my favorite... It went nicely with the Sancerre, a white here, that is from the eastern part of the Loire valley, southeast of Orléans.

We have guests coming from the U.S. again soon, so more food photos are surely to follow...

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