Birthday Dinner

After getting the rents paid for BG the rest of the day was all about preparing dinner for Rachelle's birthday dinner.  The new oven really had to work hard and thankfully some experimenting with new cooking methods paid off.  The meal was predominantly French with french wine pairings.  First cocktails, Boulavardier and Kir and a couple of Caipirinhas - not French but offered as an alternative.  These baguettes were served with French butter infused with sea salt from the Carmargue.  Appetizer was roast whole sprouts with a garlic aioli and paired with a white called Les Hauts de Joyan - a blend of Semillon, Muscadelle and Sauvignon Blanc.  The Entrée was grass fed ribeye, sous vide in the oven and with a pepper sauce and roasted medallion potates - wine was a red cote du Rhone, Domaine Damien Marres - Grenache, Carignan, Syrah.  Cheese course consisted of 3 french cheeses and the dessert, a Basque Burnt Cheesecake.  Extra of the guests with Leyna round the table.  Just unwinding now before turning in for the night.