Lanslebourg, October 27, 2010—
WE TOOK A CLOSER look at the menu today, and noticed the cuisine and patisserie were both credited to Pierre Gagnaire. He's a little too important to spend much time in Lanslebourg, I think, so we must have been eating sous-vide, vacuum-packed stuff from a central kitchen god knows where. We eat it gratefully, of course; it's about the only show in town, and we do get hungry.
Tonight I began with a cheese tarte with a mixed salad, thankfully lacking beets tonight, and went on to a beef filet in peppercorn sauce, with broccoli en velouté. Dessert was a tarte à myrtilles, the dish that attracted me to this hotel two years ago, and it was exactly like the cheese tarte, a rectangle of puff-pastry, berries instead of cheese.
Mondeuse, 2009
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