Monday, February 18, 2008

gasque then afterward

Saturday I attended my first gasque. A gasque is a long, fancy, proper, festive occasion. I will omit formalities now and generalize the series of events in these words: watch, champagne, sit, sing, drink, eat, sing, sing, drink, eat, sing, drink, sing, drink, stand, drink, dance. Lots of talking and smiling mixed all about. Then dancing. Always dancing.

So, we have a three course meal. We arrive to the starter: seasoned toast with marinated artichokes, garlic, sun dried tomatoes, garnished with dandelion greens. It was a great starter, maybe a little too garlic laden, and not quite filling for the hour singing period before dinner.
Dinner arrived with the white wine. The salmon was moist and flakey, crusted with cheese, breadcrumb mix. The baked, sliced root vegetables were primarily potatoes colored with beets and a heavy amount of pepper. Maybe a little paprika too. Tzadziki acted as the universal sauce, with a high proportion of chopped mint, which seems very popular here. Excellent.

this photo is over-exposed. the salmon's color is washed out.

Dessert was the most enjoyable. Chocolate hazelnut mousse topped with fresh raspberries and mint leaf. Bright, sour raspberries meeting the velvet whipped hazelnut. So rich and dense. Too good.

1 comment:

RW said...

Very tasty sounding - but I only see the berries.