VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 58 of 147

Through a French Garden BY MARIE ADDARIO, Vice Chargée de Presse National FOR THEIR SPRING dinner on March 18, La Jolla Bailliage members chose Mille Fleurs restaurant, which imbues the Rancho Santa Fe countryside with as much color and ambiance as a Monet painting. The country- style restaurant, whose name translates to "a thousand flowers," occupies a historic building. Thoughtful placement of the furniture ensured that attendees had great views of the lovely flo- ral arrangements, art, fireplace, and patios, as well as peeks at the historic village sur- rounding the venue. Over the years, Owner Bertrand Hug, who is a longtime Chaîne member, has cultivated an extensive wine collection. With acclaimed Chef Martin Woesle's elegant touch, the meal spoke of all things spring. Mille Fleurs was the first restaurant in San Diego County to offer farm-to-table dishes with classic as well as lighter fare to suit the modern appetite. Chef Woesle selects fresh produce daily from the famed Chino Farm down the road. Going lighter with the quail and foie gras entrée, Bailli Dominick Addario chose Boen Pinot Noir Russian River Valley 2016 from his personal cellar, saving Marcarini Barolo Brunate 1996 for the spectacular cheese course. The quintessen- tial French dessert of oeufs à la neige closed the meal. G LA JOLLA Mille Fleurs March 18, 2018 SALMON RILLETTE Gravlax, Smoked Eel, Chino Farm Beets, Horseradish Keller von der Fels Dry Riesling 2015 HERB-CRUSTED NORWEGIAN COD Artichokes, Leeks, Clams, Beurre Blanc Domaine Henri & Gilles Buisson Saint-Romain 2015 SAUTÉED QUAIL AND FOIE GRAS King Trumpet Mushrooms, Spigarello, Madeira Sauce Boen Pinot Noir Russian River Valley 2016 OEUFS À LA NEIGE Berries, Vanilla, Caramel Moscato d'Asti DOCG 2016 Professionnel du Vin Mike Rennie, Professionnel du Vin Lisa Rennie, Maître Rôtisseur Daragh Matheson, and Michelle Vener. Chevalier John Warner, Dame Margie Warner, Carol Carlisle, and Chevalier Jim Carlisle. Chevalier Richard Esgate, Bailli Dominick Addario, Vice Chargée de Presse National Marie Addario, Conseiller Gastronomique Provincial Dan Ketelaars, and Chevalier Robert Lau. Chevalier Robert Black, Dame Virginia Black, Professionnel du Vin Loretta Falkner, and Vice Echanson Ray Falkner. Chef Martin Woesle. Maître Hôtelier Richard Cox, Cathy Cox, Dame Laura Shustak, and Chevalier Erwin Shustak. Vice Chancelier-Argentier James Ashcraft, Dame Alyce Ashcraft, Dame Arlene Esgate, and Chevalier Richard Esgate. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 57

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