Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner with wines to match.
Apertif
Pâté de Campagne
Domaine Alex Mathur Crémant de Loire
Methode Traditionelle, NV
(Montlouis sur Loire, France)
Entrée
Warm Oysters with Herbed Beurre Blanc in Puff Pastry
Hanri Poiron Muscadet Sèvre et Maine 2009
(Maisdon sur Sèvre, France)
Plat de Poisson
Pan Seared Salmon in Sauvignon Blanc and Leek Sauce with Apple and Wheat Grass
Domaine Paul Thomas Sancerre Chavignol
“Les Comtesses” 2010
(Sancerre, France)
Plat Principal
Duck Confit Cake with Chinon Cabernet Franc Reduction
Béatrice et Pascal Lambert Chinon
“Les Terrasses” 2009
(Cravant les Coteaux, France)
Dessert
Apricot Clafoutis Classique
Château Richard Saussignac Cuvée Tradition 2007
(Monestier, France)