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| Auberge des Vignes (Revisited) May 2016 |
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| Interior |
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| Aperitif (Cremant de Bourgogne ) |
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| Restaurant interior |
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| It was too cold to sit outside |
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| Complimentary Bites |
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| Feuillete d'escargots a la bourguignonne (Escargots burgundy red wine reduction on pastry) |
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| Tartarte d'espandon a l'aneth (Sword Fish Tartare with Anise Mayonaise) |
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| Santenay Premier Cru 2010 |
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| Volany Vineyards |
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| Quenelle de borchet Maison, sauce homardine et riz |
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| Quenelle of Pike Fish with Nantua Sauce |
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| Lapin a la forestiere et linguine (Rabbit stew with linguine pasta) |
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| Burgundy Fromage Blanc with Creme Fraiche |
Dined here 3 years ago. It brought me back fond memories here.
The fresh crisp vineyards air. The only standalone restaurant entirely surrounded by miles and miles of vineyards.
Lunch was great, the sword fish tartare was excellent. The escargots could not go wrong with the red wine jus. I was suprised to see Quenelle Fish on the menu. I was craving for more sauce!
The rabbit stew melt in your mouth goodness.
Can't wait to be back here soon!
Pictures by MSW
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