went down to the WHPS yesterday.
https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331
and had lunch w the CEO @ Bleu in Falmouth :
https://www.bleurestaurant.com the picture are acurate !
I had a glass of the CdPape
it was very good , but not as cool as I like reds in my enough at least need to be a bit cooler or they ' burn ' a bit
no matter
fresh bread , outstanding butter
my friend had the Steak tartare :
the Steak was finely chopped , not ground .
I had the Rillettes :
Ive never had Rillettes this way , a la terrine , but usually in a ' pot '
both dishes were superb and the portions were very generous. everything on those plates was well though out
and fit together . superb value for the price
then
the duck confit
the Pot au Feu w short ribs . again , very carefully though out plates .
there were two pieces of SR's , you can only see one in the pic , but the second was just as large.
the beef was cooked perfectly , not fork tender , but fork and knife tender , w just the right amount of fat
the veg in that dish were cooked perfectly , not crunchy , but firm , w a bit of char.
Id be happy to go here any time , and get the same two items , over and over. My friend said in the fall
they have authentic Caasoulet on the dinner menu . might go back soon , just for that , after more rillettes.
no desert. we were planning dinner , w 3 bottles of Chablis to compare and think about .
in the dinner thread .
