The wines were all Chateauneuf du Pape. Chateau La Nerthe 2009 white and red. The white was among the best I’ve every had.
An amuse bouche of eggs. The eggs in Provence are different (yes, even if you eat free range, farm eggs in the US. They are not the same.)
An absolutely marvelous variation on the theme of Bouillabaisse. Truly memorable. A saffron fish broth held the freshest poached fish –not overly cooked–and still succulent and tender — with a saffron aioli and a tapenade crouton. This dish was a trip highlight and one we will make at home –that’s a promise. When the recipe is worked out Bliss Travels will share it.
Scallops in a lemongrass and leek broth…another “keeper”.
The requisite chocolate, salted caramel with dark chocolate and hazelnut was as good as it looked, but the real surprise was the Grand Marnier poached pear with orange and a four grain tulle. A truly superlative example of what fresh fruit can become in the hands of a master chef!
Experience Bliss with us. Contact us when you are ready to have this sort of vacation.