dinner from Chef Patrick

Patricia, is the very lovely woman who is like the concierge of the chateau. We were privileged to have a dinner created by her husband, Chef Patrick. It exceeded our expectations and is one of my favorites meals of the trip. Here is the break-down (photos to come). All the ingredients are local from the market in town.

amouse bouche :
smoked salmon / granny smith apples / celery / home made mayonnaise

appetizer :
carpaccio of dorado
tomatos / dill / parsley / olive oil / lemon juice / cashews

entree :
duck confit
potato / turnip / carrot / zucchini / red wine reduction sauce using potato starch for us celiacs.

desserts :
apple tart

strawberry and raspberry soup / mint / vanilla ice cream