Comments on: Chateaubriand Recipe http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/ You Have To Eat, So Learn To Cook & Eat Well Sat, 20 Mar 2010 13:09:36 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: James http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-91973 James Tue, 02 Feb 2010 21:36:33 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-91973 Bo - I suggest Starters of Pomegranate seeds on Lambs Lettuce - it is light, understated and delicate. It cleans the palette ready for the focal Chateaubriand. Desert of champagne jelly with single cream - totally delicious and once again light and refreshing - perfect after the bulk and richness from the Chateaubriand. Try it and see <em>Sounds interesting - RG</em> Bo - I suggest Starters of Pomegranate seeds on Lambs Lettuce - it is light, understated and delicate. It cleans the palette ready for the focal Chateaubriand. Desert of champagne jelly with single cream - totally delicious and once again light and refreshing - perfect after the bulk and richness from the Chateaubriand.
Try it and see

Sounds interesting - RG

]]> By: Bo http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-87749 Bo Wed, 18 Nov 2009 12:24:55 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-87749 This recipe sounds exciting and reaaly good. What starters would compliment the dish? Thanks This recipe sounds exciting and reaaly good.
What starters would compliment the dish?
Thanks

]]> By: Mark http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-87337 Mark Sun, 08 Nov 2009 13:27:39 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-87337 If you have to tell people you've worked in restaurants in France, it's not even likely you've ever eaten in a French restaurant. There's always one in the bunch. If you have to tell people you’ve worked in restaurants in France, it’s not even likely you’ve ever eaten in a French restaurant.

There’s always one in the bunch.

]]> By: RG http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-85508 RG Fri, 02 Oct 2009 18:56:55 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-85508 A bouquetière is a garnish of mixed fresh vegetables, in season so I'm guessing this is classic Chateaubriand with a fresh vegetable garnish. A bouquetière is a garnish of mixed fresh vegetables, in season so I’m guessing this is classic Chateaubriand with a fresh vegetable garnish.

]]> By: Jacques http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/comment-page-1/#comment-85502 Jacques Fri, 02 Oct 2009 13:57:54 +0000 http://www.reluctantgourmet.com/blog/meat-recipes/chateaubriand-recipe/#comment-85502 What is a chateaubriand bouqueti're What is a chateaubriand bouqueti’re

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