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Hedy’s main entree, Duck Confit - Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree.
I brought three Burgundies with me. This was good with a dark seasoned Duck Confit. However, the 2012 Gevry-Chambertin hit the fruits notes in the Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree over the Duck Confit.
Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook
Hedy’s main entree, Duck Confit - Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree.
I brought three Burgundies with me. This was good with a dark seasoned Duck Confit. However, the 2012 Gevry-Chambertin hit the fruits notes in the Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree over the Duck Confit.
Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook