|Heineken (in a can)|
We also returned to a favourite restaurant of ours in Chinon - "Au Chapeau Rouge".
We had met and taken a photograph of the chef, Christophe Duguin, on our last visit. This time, perhaps because they were short-staffed, he is the one who served us our meal personally!
We each had 3 little appetizers: a puree of peas with pea shoots that we spooned like a soup; a Chinese spoon filled with a bite of fish and a dill mousse; and a melted cheese slice sprinkled with black pepper.
Karl and I both ordered the same main dish, which was pork tenderloin topped with foie gras, lots of mushrooms in a rich sauce, with a side of fava beans and cherry tomatoes.
Desserts were awesome! Karl had a pineapple dish and I had a strawberry dish. Each theme was presented in a variety of different ways - each one delicious!
And just when we thought we were finished came the coffee and candy. This is the restaurant where I first tasted the chocolate-covered candied orange peels and replicated it at home - to rave reviews.
|Macarons, candied orange peels, white chocolate with candied fruit|
Just as a general comment, Karl and I feel that the prices have gone up in France since two years ago. Wine and restaurant meals seem to be the most obvious. But, since we purchased more Euros with our Canadian dollar this year (1: 1.3 vs. 1: 1.5 two years ago), we will not complain.