Fondue, risen from the 70s are still very much the food communication hipster.
owner and chef Hervé Martin has always available fondue on the menu, just ask and give 48 hours notice if this is your plan for your unforgettable evening at the restaurant L’Ermitage.
“Oil is much too” Evy to digest, “said Herve Martin, his net beef fondue.” So, we do in the wine. In Burgundy, is pinot, pinot, pinot. “The meal also includes cabbage and bacon soup, green salad, potatoes, a platter of cheese and for dessert, poached pears in red wine with blackcurrant sorbet.
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The beauty of the fondue, the style of Burgundy, is that the flavors are much more present. It is a joy to bite into a piece of meat that has been slowly cooking red wine. It’s so much than just dinner, it’s a very social fun and dinner. You have more time for interaction and talk like your meat cooked. < , br />
ideal date dining experience, receiving families to discuss around the table, but best of all, it’s a very healthy way of eating .
is a perfect winter meal and it is now used as a promotion until the spring of $ 49 per person. But is also available all year. Ask and you shall receive.
Hervé Martin said the parties have reserved the entire restaurant for an evening fondue .
The Vancouver Sun / p>
February 2005
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