When Ed and I returned from Chamonix, Shirley prepared a delectable multi-course meal that appealed to all senses. Dinner started off with a zucchini cream soup that had a hint of curry. The second course was pan seared foie gras atop green lentils and a currant and berry compote. That course was paired a side of micro greens and a Sauternes wine.
Third course was a French-Asian fusion chicken medallion with ginger garlic and a side of spinach. The final dinner course was muscles prepared with ginger, lemongrass, chili, soy sauce and a touch of sugar. The muscles were paired with a Pinot noir. For dessert Shirley set us up to make our own truffles. She made a bowl of dark chocolate ganache with side toppings of coconut powder, coconut shaving, cocoa powder and raspberries.
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