Chaîne Online News

Actualités en ligne / News On-Line

France Lunch

Montfaucon, June 14, 2014

Bailliage of Nord Franche-Comté

To get to the Restaurant Cheminée in Montfaucon, a small town on the outskirts of Besançon, our Vice-Chancelier Denis Pechin, a big fan of classic cars, put together an itinerary spanning 145km to take the crews from the Musée de l’Aventure Peugeot at Sochaux for this lunch.

The journey took place beneath magnificent skies which allowed the convertibles to open tops. Participants were able to discover some amazing places many new to them.

From the swanky Citroen hot off the production line (easy to believe given the excellent state of this vehicle!) to the imposing Cadillac Eldorado straight out of the “American Dream”, our fans of French and Swiss engineering once again seized the opportunity to stun and delight everybody present.



After this aperitif of a road trip, the participants, as well as the other supporters, were keen to find out what was on the menu, which you can see below.

The aperitif of a summery spicy rosé and fresh fruit skewers was enjoyed on the terrace overlooking the Saône plateau in the foreground, with fantastic views of the Jura (La Roche de Haute Pierre – La Croix du temps in Reugney…) and in good weather, the Alps from the Bernese Oberland to Mont Blanc.

MENU

To accompany the different courses, a skewer of bread rolls
Seaweed roll   ~   Weld flour roll (made with roasted cornflour)
Sundried tomato roll   ~   Seeded roll
(plus a stone “roll” to hold the skewer together!)

Tomato gazpacho, chorizo bellota

Lobster bisque jelly

artichoke and coriander salad
Saint Bris 2011

Monkfish kebab with Lardo di Colonnata 
sauce vierge, wasabi vinegar reduction
Saint Bris 2011



Green asparagus ice cream

Roast leg of lamb with a thyme flower jus

confit of vegetables in Callas olive oil, tapenade tuile
Duas Quintas 2009, Vallée du Douro

Creamy comté with vin jaune
comté crisps, bread crisps and crispy vegetables
Duas Quintas 2009, Vallée du Douro

Panna cotta with Fougerolles griottines

Strawberry tartare with basil, rhubarb sorbet

crystallised basil, caramelised arlette1

Ethiopian Arabica coffee, tea, herbal teas

and a few little treats to make us smile



Our Bailli, Jean-Marie Faure, thrilled with the success of this wonderful day, expressed his warm thanks to everyone involved as well as to our hosts for their contribution.

Claude Fénix
Bailliage Chargé de Communication


1 Arlette: a delicately crispy tuile made with flaky pastry and icing sugar

Partners