This was another group bus trip, this time to the Hudson Valley of New York State. Food and wine – what’s not to like?
We began with lunch in Bocuse -
(named after Paul Bocuse, the father of modern French cuisine)
one of the four restaurants on this
First course: Black Truffle soup
|Sorry about the sideways picture. Technical weirdness|
Main Course: Breast of
roasted yellow beets,
cipollini onion jus.
Dessert: Chocolate molten cake,
Cassis ice cream
Then a guided tour of the Institute, with a stop for treats.
Note how we lunged for the tiny pastries as though we hadn’t just eaten seven minutes before.
for a ride to the
No, no relation, although they did provide the champagne for
and then off to – of course! – the sales room.
The only mystery that remained was why I felt it necessary to load my purse with granola bars before I left that morning.