Salmon mousse, Domaine Gayda, Brugairolles

Domaine Gayda, Brugairolles, set lunch

2 Comments on Domaine Gayda, Brugairolles, set lunchMenus, Photoblog

Menu from a set lunch at the restaurant of Domaine Gayda, Brugairolles, with a weekly changing selection of dishes (with a choice of two starters, two mains and two desserts available) and wines included:

Salmon mousse on sourdough toast

Bravette steak with roast potatoes and red wine jus

Apple croustillant with Crème Anglaise

The lunch at Domaine Gayda is simple and rustic.

Created for their ability to pair with the wines on the estate, the food is wholesome and hearty. The steak in particular, was well-cooked and well-seasoned.

I’m not sure about the dessert though. It resembled a little too much of a spring roll.

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

2 Comments

  1. […] The estate is incredibly developed in terms of tourism too, with holiday accommodation on site, restaurant and a rather serious wine school with courses run by Matthew Stubbs in the […]

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  2. […] Domaine Gayda, Brugairolles, set lunch […]

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