A dish of snails, six per serving, with garlicky parsley butter.
We each had a half-dozen escargots de Bourgogne as our entrée, prepared the traditional way with a garlic and parsley butter sauce. The steaks were dry-marinated in crushed black pepper before being seared in a hot pan. The sauce was made by de-glazing the pan with Armagnac and a little beef broth, then thickening it with crème fraiche. We served the steaks with french fries. We followed that with a green salad in vinaigrette.
Lunch is served! They look like hamburgers, but they're slices of filet coated with crushed pepper.
I drank Champagne with the entrée and Ken drank sauvignon blanc (he doesn't really enjoy the bubbles). We enjoyed a Saint-Nicolas-de-Bourgueil (from a little further down the Loire Valley) with the main course.
Dessert was an apple tart. I used Delblush-Tentation apples. First I made a compote with some of the apples, a little sugar, and some cinnamon. I pre-baked my pie shell, then spread the cooled compote inside. I layered sliced apples on top and baked the tart until it was done. Finally, I glazed the top with some of Ken's home-made apple jelly. Tasty!