Revolution in the kitchen! vla we start by talking about wine before yum .... no but anything! would still not take a connoisseur to limit the shadow master Olif we venerate .... at all! we promise you! po will be repeated any time soon! But it is vouala few bottles, that when they cross our path, we are turning our heads and bully scholarship .... The Ducru is one of those there by a strange alchemy cérébralo-alcohol it takes us back to every once in a delicious infantile regression to the heyday of the late 70's where every after-dinner family glistening wet as it should, and then drop the R16 Dead (what a beautiful expression) on the national plane lined pranksters, the conversation drifted always (at least often) on the comparison between burgundy and maroon (the rest of the wine world then remained a "terra incognita" in the family) the burgundy and it hurts the head and the burgundy is still corked, it's too strong burgundy, but it's not acid! ect ect ..... This is where general Popa to put everyone agreed (or relaunch the debate until the Armagnac) Ducru he would seek in the basement, in principle, everyone stamped and made plenty of noise on the table with knives and glasses (Obviously like what some attitudes persist from generation to generation ....). and there, for cheese, or caprice of the gods Rambol nuts, what was I po very big and still beardless, I had the right to my glass of Mouton (probably thank me for staying so long at the table with all these brawlers while there was Papy Boyington on TV .....) voilàdocteur, why when I see I'm the Doctor Ducru ..... thank you ava already better, Vui, Vouyer the scéance next, of course j'vous would probably why I hate mashed brown .......
So here we are in possession (and owned) a vintage 2001, two large glasses (those that break all alone in the dishwasher), a willing friend and, and ..... but what you eat! and bin quite simply one: Big piece of rumstèque grilled with butter maitre d'hotel
Immediately Ducru open and pour into the carafe which is nice to lose the cap , it is important to start hence, the rest my time very fast-
Remove butt barbaque (we are starting a small kilo for two parceke is very cold when he left) that clog qualified incredibly stale and exeptionnelle of tasty (for use with a flattering adjectives, we promire him burning stinging whip on his shoulders if the pitiful Gammon did not live up to its claims)
-Bakes patataleaux (Binjie LOUD please), peel (after cooking, it's boring , it burns his feet but it atch'ment better!) mash with a fork with lots of butter, milk and some raw cream ........ miracle without realizing it you ..... did the mash! and it biotifoule Vui!
-ignite Domfer under heavy cast iron plate that makes great labels on meat by cooking
-Mix the butter with salt pepper, finely chopped parsley a dash of lemon ...... second miracle of the evening! you just made a garlic butter with your own mimine Titus!
roomsteack cast-on cast iron, cooking ...... as you want as long as it's blue!
-Let stand, we slice end, bread and butter ..... and we made lots of noise while eating and typing on glasses with knives! gently bellowing: "Ramboll of walnut or I kill the dog!"
Ducru-And? How about me ..... bah ... good! although in our memory the 1970 was better .... what do you, while on the lam Pove my lady ......
3rd miracle of the evening heads burned just for you alone ...
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