I needed to get another opinion as to if my sauerkraut was ready to be packed. So, we went to Le Café de Paris and had Mathieu Choux sample some. He said it was good and it is ready to process. We talked a little about how I processed the kraut and he agreed on my procedure. I canned 12 pints today. And I am making a new batch of sourdough bread. Tonight’s dinner: Braised Pork Chops with Fresh Sauerkraut, Mashed Potatoes and Sourdough bread.
Besides, we needed to prepare ourselves for Dinner In Burgundy on 29 April. We’ll be there at 6:30. Will you?

So while we were there and the kraut testing went well, might as well stay for dinner. (That’s not to say that I didn’t get my dates mixed up and we were a week early for the Burgundy dinner!) So, let’s find a good wine. How about a 2007 Herdadeclo Esporāo Alanadra. It truly went very well with everything.

Robin had this awesome Soup Du Jour, Leek and Potato Soup as an opener.

While I had this delicious Maison Salade, House Salad with Oil and Balsamic Dressing.

Robin had Confit de Canard, Roasted Duck with Fingerling Potatoes in a Brown Sauce.

Not to be left out, I had the Poisson du Jour (Special of the Day), Red Snapper and Potato Cake in a Brown Butter Sauce with fresh Green Vegetable. Do you think the Brown Butter Sauce had anything to do with my choice?

And there’s always dessert. How about an eclair for each? OK. That sounds good. And a rich French roast coffee. Yup! That did it!

So that was a great dinner. But next week …. Dinner In Burgundy and we look forward to the Bœuf Bourguignon with Potato Puree, Spring Vegetables and Pan Sauce. We hope to see you there! Cheers!