I had an amazing time at the Fairmont Copley Plaza’s Holiday Bacchanal last week. We had an unbelievably delicious meal in their lavishly decorated lobby to celebrate the holidays.
For Amuse Bouche, a cognac cured salmon tartar with caviar crème fraiche. It was paired with Champagne Henriot Brut Souverain NV.
Then for our first course, a Jonah Crab and Nantucket Scallops Gratin with a grilled baguette. It was paired with Pierre-Henri Gadais Muscadet Sevre-Et-Maine “Saint Fiacre” Sur-lie 2014.
Then, an incredible french onion soup with a gruyere puff pastry straw. Paired with Chateau Pierreux Brouilly 2014.
For our third course, an incredible orange glazed duck breast with duck leg confit topped with crispy sweet potatoes, braised Brussels sprouts, bacon, maple glazed baby turnips, and carrots. It was paired with Chanson Savigny Dominode 2013.
For dessert, a Dark, White and Milk Chocolate Madness with Nougatine Fragments paired with Dow’s 20 Year Tawny Porto.
Thanks to Executive Chef Laurent Poulain and his team at the Fairmont Copley Plaza for an incredible dinner!
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