Our first night in Chinon we had a group dinner at Restaurant AT’ABLE. This was in the competition for the best meal so far. We had a lovely time getting to know Mike and Margaret who are also from Virginia. We even ordered a local Chinon wine that was 100% Cabernet Franc – and we loved it (that’s right, Lisa, we loved it).
Our entree was the most delectible Charlotte de Concombre au Chèvre (goat cheese turrine with cucumber). Everyone in our group raved about it. I’m still mad about it…so good.
The main course was a white fish (Sandre) with a complex wine reduction sauce, which I think was called Sauce Vigneronne. The presentation was artful and fun. I have to show you the before and after shots, and you’ll understand how good it was.
For dessert Ted had a trio of wine sorbet and I had lovely framboise cake.
After dinner we took a little walk down to the river – saw baby ducks – and ran into Bob, Marolyn, John, and Patty. Great food day.
Maintenant, au lit.