Classical French cooking, with a deep list of Loire wines.
A tian of crab, thick tender fibres bound by a creamy coating, with a nutty richness of brown crab fat. Paired nicely against the fresh bracing acidity of a gazpacho, and crunchy crostini.
Roast duck was well made and tender, enhanced by the woodsy sweetness of dates, and balanced by a mix of vegetables -- courgettes, cherry tomato, dandelion greens (nicely nutty against the duck) with a shallot dressing. A gamay was lovely here, again the theme of fruit against the slightly gamey duck.
A passionfruit tart was very enjoyable, matched with big fruity flavours from a mango sorbet and raspberry sauce. A big Coteaux de L'Aubance worked well here, bold and concentrated without being flabby, finishing with a good thin of bitter nuttiness.
Not cutting edge, but certainly very well made food that matched very enjoyable wines.
(Was there a while ago, would love to hear updates.)
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