The Mediterranean has the coloring of mackerel, changeable I mean.
—from a letter by Vincent van Gogh
Dining the French way…
This BLT salad is ideal for gluten-intolerants. Begin with fresh produce from your local farmers’ market; that is, lettuce and heirloom tomatoes. Slice some bacon into lardons and brown until crispy. To dress, whisk a few spoons of homemade mayonnaise (see my post “Mayonnaise”) with a splash of vinegar, salt and pepper to taste, and enough oil to thin it; toss well using your fingers to coat each leaf—no bread needed.
The chef and owner, Patrick O’Connell, opened The Inn at Little Washington in 1978 in a former garage, and took it all the way to Relais & Châteaux status in 1987. It cleaned up well, and encases art and antiques, chintz and silk, tapestries and tablecloths, flowers and finery…and let’s not forget ineffable food!
Amuse-bouches of a potato tuile with pimento cheese, cucumber with creme fraiche and trout roe, and crispy pork belly
Truffled popcorn for the show
Split-pea soup and a gougere
House-made bread and an extensive wine list
“Tin of Sin” with caviar, crab, and cucumber
A golden egg with foie gras mousse, Sauternes gelee, and blood orange–rhubarb preserves
Tuna salad with cucumber noodles and sorbet in an Asian dressing
Lamb carpaccio and Caesar salad ice cream
Veal tongue with pickled root vegetables and horseradish ice cream
Macaroni and cheese with aged Gouda and Virginia country ham
Duck breast and foie gras with preserved cherries
Veal loin in prosciutto on fontina cheese ravioli
Herb-crusted lamb loin on French lentils
A “Dreamsicle” of orange sorbet and vanilla ice cream
A lovely selection of dessert wines and digestifs