Repas CG: The Aftermath... November 22

Got together for a "night thing" recently, a chance to gather before packing bags, firing up the car, and diving into family for the Thanksgiving holiday. La Fin de Semaine hoped to put a close to the work week, escape the urge for early holiday shopping with a glass and a plate by the fire. Wood was popping and crackling when the first guests arrived, who I promptly put to "work" lighting the room in candles to counter the early darkness of the season.

 Steaming bowls of cauliflower soup got us started, mounds of Petrale sole done in a dry pan before cleaning it up with white wine, butter, and lemon were set in the center. Went with one of those bright, white things I've come to love from region south of Charmé, bearing some of the varietals used for cognac (or armagnac): Ugni Blanc, Colombard, and Gros Manseng. It went well with the fish, the roasted vegetables. Another log on the fire, and on to the hen legs, stuffed with Swiss chard, garlic, lemon zest, thyme, and bread crumbs. These were sliced thick and placed on acorn squash that had been whole roasted before being scooped to plate, hit with olive oil and fleur de sel.  As an after thought, I tossed on some toasted pistachios to add a bit of crunch. Had wanted a Burgundy for this, but was steered by friend and wine guy David to an Arbois from the Jura. Same neighborhood, but the blend was uniquely obscure: Poulsard and Trousseau were blended with the Pinot Noir. Light in the glass, depth in the mouth. He'd nailed it.

 Tossed arugula accompanied cheeses from each end of the realm: thick and decadent triple-cream cow and funky, sharp goat. A cru Beaujolais from Régnié eased us along, the 100% Gamay hitting the mark. Needing something sweet, but not too heavy, I'd baked some bisquits aux noix. Thing is, I'd remembered how one regular guest loves chocolate, and it had been a while since it last found it's way to the table. So... A little kiss of chocolate ganache, and all is right with the world. Well, at least in our mouths. The fire burned on... coffee was made... cognac... A good finish to the week, a good start to the holidays.

Recipes and Wine Notes on request.

Chez Gaurier Cooking School: http://www.chez-gautier.com