Last night I attended an intimate dinner to celebrate the new chef du jour of the Napa Valley Grille-Chef Taylor Boudreaux!
The meal begin with a sage jealously cocktail which is a mixture of gin, sage, cucumber, and green chartreuse. This was my first chartreuse drinking experience and it was very refreshing. There were too many highlights in this meal to mention, but what I noticed about Chef Bordeaux is his ability to make puree’s and fillings out of ingredients you might not think of. Particularly lovely was a chestnut agnolotti (pasta) and a parsnip puree.
Everything is made in house and with the freshest locavore ingredients. This information makes it easier to trick yourself into thinking you’ve had a healthy albeit decadent meal.
I look forward to this restaurant blossoming!