Hi….just had my main course dinner…….
Gigot of lamb – grilled- with courgettes fried in olive oil then finished with aged balsamic, tomatoes and mint and boulangere potatoes……matched with the ‘2005 Maison’ ….bloody brilliant!!! The key is to bring out the sweetness of the courgettes by frying and then a good sweet aged balsamic. Try it out…works well. Will also work well with roast duck served with blackcurrants. Cheers, Bruce.
Bruce Rennie – Head Chef, Restaurant Martin Wishart, Edinburgh
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