I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps). Proin gravida nibh vel velit auctor aliquet.