Verrines and Spoons

A wonderful meal!  


Salmon and avocado verrine
Salmon rillettes verrine
Quail eggs and caviar
Prosciutto wraps

Ris de veau (veal sweetbreads)
Coquilles St. Jacques (scallops in the shell)

Chevreuil in sauce (cute little deer)
Seasonal vegetables

Cheeses of Burgundy
Buche de Noel (Christmas log cake)

About cookinginsens

An American living in Burgundy, France
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2 Responses to Verrines and Spoons

  1. cricons says:

    Your presentation is fabulous, the verrines and spoons are stunning (with seasonal colors!). I hope you took a very long time to eat the wonderful meal 🙂

  2. Yes, we did take our time. Our guests, the Parrets, provided wine for each course and we really had a great time. They brought vintage wines from their cellar and, of course, chose perfectly.

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