Canelés is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. (in french)
Moulin de Tricot Margaux pairs with prime rib, copper nail polish, and THE FLU
Prime Filet Mignon steak in mushroom sauce. Prepared on stove top, then in the oven. So juicy and tender, it melts in your mouth. Paired with a special bottle of red wine.
Canelé de Bordeaux just might be the world's best French pastry.
Red mullet with the Bordelaise sauce vierge.
Cannelés Bordelais & Larousse Book Review
Cannelé is a French pastry. Caramelized outside and moisty inside. (Recipe in French)
charcuterie: great with Bordeaux, red or rosé, especially when all homemade by the vigneron himself...love this story about small, family-run estates (and a list of 10 wines at the end)
A tart chock full of mushrooms, shallots and herbs, with a crunchy cornmeal crust, goes great with a glass of Bordeaux
Petits fours at Cafe Boulud, New York.
Spoon Lamb, inspired by Ana Sortun's recipe (before adding pomegranate reduction sauce)
Cannelés Bordelais: a caramelised beeswax crust, a soft crêpe-like dough inside - flavoured with rum and vanilla.
Enjoying Sushi with Old Bordeaux: Toro at Shibucho