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2,112 replies

What did you have for lunch?

W wine+artMember
quote:
Originally posted by DoktaP:
What gives here? Have you forgotten all about your long, lost twin brother. Say "hi" to mom for me, and save me a glass of the good stuff.
Sometimes it sucks being "Danny".


Big Grin

Look, there is a time when the truth must prevail!

Mom always loved me more. Razz Wink

P.S. I told Mom you were sending her a La Tache for her birthday, and it was coming to me to deliver. Can I assume it will be here tomorrow?
S seaquamMember
quote:
Originally posted by MJAlbers:
quote:
Originally posted by wine+art:
Lunch at Le Crocodile.

Seared scallops with black linguini and lemon sage beurre blanc.

Hugel Gewurztraminer.
Glad to see someone is able to enjoy a "nice" lunch every couple of months. Wink


Seared scallops is a "nice" lunch.

Scallops with black linguini and sage beurre blanc... well, that's damned near art!
W wine+artMember
quote:
Originally posted by KSC02:
quote:
Originally posted by wine+art:
We found a piece of art today we really want to buy.

I'm hoping that feeling goes away after a nights sleep. Wink

So?

Feeling still there? Smile


I'm now hoping my wife will talk me out of it!

On a side note, I'm not happy Seaquam directed us to the Bau-Xi gallery. Wink

Today, we will head to the museum where nothing is for sale. Cool
glennkglennkMember
I work from home almost every day, but I was able to convince Mrs. Glennk to work from home yesterday after I made reservation for lunch at L’Atelier de Joel Robuchon.

We were huge fans of L’Atelier in Paris and the London version proved to be in the same class. We started with 3 shared small plates, courgette soup with goat cheese toast, crispy langoustine fritters with basil oil and sautéed squid, baby artichokes and chorizo. All amazing in flavor, texture and presentation. My main was a whole whiting fish, fried in breadcrumbs and presented with a lemon and herb butter and the best buttery mash potatoes I have ever had. Great texture to the fish and despite its crispy bread crumb crust, the fish was very light and delicate. Mrs. Glennk had scallops over long macaroni, wild mushrooms and a parmesan foam. Food at its highest level, I love the concept and execution at L’Atelier. We had a nice little 2008 white from the Loire that the somm helped us pick out to match our seafood focused menu.

After lunch we walked off our food comma at the nearby national portrait gallery. Nice little Friday while “working” from home. Smile
glennkglennkMember
quote:
Originally posted by wine+art:
quote:
Originally posted by GlennK:


Mrs. Glennk had scallops over long macaroni, wild mushrooms and a parmesan foam. We had a nice little 2008 white from the Loire that the somm helped us pick out to match our seafood focused menu.



Ah, now that has my name all over it! Cool

Was the wine Sauvignon Blanc, Chenin Blanc or Muscadet based?
The somm said it was from a small village just outside of “town” and it was majority Sauv blanc with a little chard to round it out. I wrote down the name on the receipt but can’t find it. I’ll let you know if I do.
W wine+artMember
quote:
Originally posted by GlennK:
quote:
Originally posted by wine+art:
quote:
Originally posted by GlennK:


Mrs. Glennk had scallops over long macaroni, wild mushrooms and a parmesan foam. We had a nice little 2008 white from the Loire that the somm helped us pick out to match our seafood focused menu.



Ah, now that has my name all over it! Cool

Was the wine Sauvignon Blanc, Chenin Blanc or Muscadet based?
The somm said it was from a small village just outside of “town” and it was majority Sauv blanc with a little chard to round it out. I wrote down the name on the receipt but can’t find it. I’ll let you know if I do.


Thanks.

I had a Loire wine from near Touraine that also had a touch of Chardonnay in it last summer.
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