Cuisine:

• French

Les Terrines de Gérard Vié Description:
If you like terrines, you'll love the cooking style of Gérard Vié. In Versailles, at the Trianon Palace, his cuisine bourgeoisie was very successful and was awarded 2 stars. The plate with charcuterie is served very fast and the terrines are served with chicken jelly, ravigote sauce and marinated rabbit and giblets. There are six terrines to choose from each beautifully served, moist, not too fatty and superbly seasoned. They go well with a white Burgundy, Montagny 2006. And if you are still hungry, then go for the Limousin veal, cooked for 9 hours at 80° C and served with chicory and orange. As a disciple of André Guillot, Gérard Vié's cassoulet is a gem: the charcuterie and the white beans offer a fabulous taste, smooth texture and savory flavors. Gilles Bénard (from Ramulaud ) instills a nice atmosphere in the dining room and is good at advocating wines from his friends the Beaujolais from Jean Foillard and from Marcel Lapierre. Menu: €24, €34. A la carte: €35-42.


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