Dinner @ Casa de Meyer was about sauces tonight. Two courses, four sauces. Glad there was a salad in between!
First Course: Filet Mignon with morrel mushroom sauce. Toasted baguette with a perfectly cooked filet, then coated in a creamy sauce that started as shallots and butter and was filled with morrels. I could have licked the plate.
Second Course: Frissee salad topped with a perfectly poached egg and red wine vinaigrette.
Third Course: Painted desert poached salmon. Words can not describe how wonderful this dish looked, so I added a photo. It tasted even better. It is dishes like that that remind me of why salmon was one of my favorite dishes as a child, and still is today.
Dessert: Nope. Can’t eat another bite. Falling quickly to sleep instead…