For those of you with dirty minds, no, it’s not that kind … coq au vin is a classic French recipe of rooster in wine with mushrooms and bacon. We were invited to Blee’s place on Saturday night to try her version, with chicken standing in for the rooster. Probably a good thing if you ask me. Rooster, I’m guessing would be tough.
The dinner was wonderful and we were joined by Mimi and champagne of course. Dessert was to-die-for Grand Marnier souffles.
2) the souffles are prepared; 3) under Mimi’s supervision
Blee’s place is looking uber fabulous with the addition of the Japanese prints in the livingroom and the new den light, installation courtesy of moi.
Before landing at Blee’s we stopped into Azure at the Intercontinental for beers and dirty martinis. It is a nice place, and the location of one of our most favourite dinners ever – a thousand years ago – when it was L’hotel and the famed restaurant Accolade was resident within.
AppsScraps 
Ah, braised foods. Isn’t this a wonderful time of year? I bet it tasted wonderful.
The popcorn on a cob is a nifty idea. Very fun!
I’m starting to think that all your friends are chefs that work at 5 star restaurants…
judging from the pictures of the souffles.. i don’t think they raised properly. I’d have to give you a B for effort and F for result. haha jkjk
Such a cozy home…and I love the food of course!! Let the bubbly flow!!
@kunhuo42 – I want some crab cakes!
Mmm… that looks good.
wow, looks delicious! mm… i definitely had my share of really good food these past few of weeks… say what you will of baltimore, this city certainly has its share of great restaurants!
coq au vin haha.. that reminds of me a story back when i used to work at auberge du pommier and we had a french pastry chef.. man. i will tell you about it later!
Did I ever tell you I looooovvvvvvvvvveeeeeeeeee French food!!!