La Trompette, Chiswick
Tasted Monday, June 30, 2014 by Paul D with 446 views
Chargrilled octopus with barbecued auberges, sardine and black olive dressing.
Breast and croustillant of guinea fowl with mousserons, peas, broad beans and radishes.
Roast lamb with borlotti beans, runner beans, girolles and summer truffle.
Almond and polenta cake with poached apricots, almond and buttermilk ice cream
1996 Château Pape Clément Blanc
France, Bordeaux, Graves, Pessac-Léognan
Pale/medium gold. Slightly smoky, orangey, intense, medium bodied, fresh, notes of spice, lovely fresh acids, long finish. ****
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