La Beaugravière, Then Pic, and Now Waiting for My Flight
Posted: Nov 11, 2006 8:35am ET
La Beaugravière delivered fine back-to-back performances. A gateau de foie gras with truffle sauce to start, followed by an egg soufflé with truffles and a ’96 Paul Coulon & Fils Châteauneuf-du-Pape Domaine de Beaurenard white—a perfect match.
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