Napoleon was probably not sure who to thank after the battle of Marengo. His generals for their skill on the battlefield or his chef who scrapped together a few ingredients foraged from the countryside and fashioned a superb dish. My hat is off to this dish. It is spectacular and deserving of a twenty-one gun salute. The little toasts were super and went along nicely with the shrimp and the egg. Interesting combination to be sure but oh my…
Let me add a word on behalf of the rice with garlic and pine nuts side dish. Memorable! I was initially a little skeptical but the head of garlic blends seamlessly with the rice and no tug of war between the two. They danced beautifully together. Having said that, I do think the rice dish is a bit much to go along with the Marengo. I say that because Chicken Marengo is sturdy and stands alone and needs no help. I washed this merveille down with a wonderful red from the Rhone Valley, a 2006 Brouilly, Veilles Vignes. A shrewed selection from my friends at WCA. I thank them for that bit of advice.
As usual I made slight adjustments to the Marengo recipe. Because I can. Rest assured that I bring the very best together from the Auberge to your dining table.
As usual I made slight adjustments to the Marengo recipe. Because I can. Rest assured that I bring the very best together from the Auberge to your dining table.
In conclusion, I am in awe of this dish and thank goodness there were leftovers. Merci Napoleon!