This restaurant was a little hard to find from our central location, but well worth the effort. Chef Larrue met us at the door and seated us. He asked us if we trusted him to pair his dishes of the night with his wines. We eagerly agreed. We started with the pickled garlic and olives, served with a peach sparkling wine. An interesting pairing, but good. I had the beef cheeks with foie gras and my wife had the duck confit. Chef Larrue paired these dishes with a Marquis de Sade Cotes du Rhone. It worked well with both. We were full, but decided to share a Lavendar creme brule. My wife tried glass of he Muscat de Beaumes de Venise. Chef Larue was just off a teaching expedition to Kentucky and talked me into having a shot of Blanton's single barrel Kentucky bourbon with him. We were the last people in the restaurant or I doubt this would have occurred. It was a very unforgettable evening
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