Bernard has a bottle of olive oil in the kitchen that is infused with fresh vanilla beans!
The aroma of this is wild, the green character of the oil contrasting with the sweet fragrance of the vanilla.


The olive oil was used in concert with some finely chopped garlic and some wonderful prawns.
The combination seems curious, but the sweetness of the shrimp makes this work.


By this time we had an open bottle of Cte-Rtie of G. Villario from the 1999 vintage.  It was a softer Syrah, showing a pleasantly peppery spice note.



Here's Bernard slicing some sweetbreads for an upcoming course.

But...Next was a plate of Baby Eels in Garlic.


These were packed into small clay bowls and cooked in a very hot oven.


The eels induced some raucous laughter from the group.  Or was it one of Charles Neal's jokes?


Winemaker Michel Duffour was amused.


Next we had an interesting course featuring sweetbreads and shrimp.  I was so busy eating, I forgot to snap a picture!



Meanwhile, Bernard had prepared a course featuring Piquillo Peppers stuffed with a Confit of Duck!
A magnum of 1999 Chteau de Beaucastel was opened around this point.   It was mildly spicy and showing a somewhat earthy note.


Eric was amused that we were still dining well past his bedtime.


I don't know what happened, but I missed photographing the fabulous Foie Gras with Tortelloni and Truffles.
I will say, though, I was beginning to feel like one of those ducks they force feed in an effort to produce Foie Gras.
As we finished the Foie Gras course, virtually everyone jumped up from the table and raised a white flag of surrender.
It was about 2:30 in the morning and we could not eat or drink any more!

Charles brought this news to the Chef, who promptly told him to get his ass out of the kitchen and sit down "where you belong."  (This is a loose translation.)


I don't know what courses we missed, but I suspect there were several more awaiting preparation.
Bernard then prepared a small dessert for us, a Chocolate Souffl with Ice Cream.


I had a sniff of some of the amazing bottles of Armagnac on display in the dining room.  Bernard has a exceptional collection of vintage-dated Armagnacs, so you will be able to finish your Chez Simone dinner with your year of brandy!
Meanwhile, Bernard continued to give Charles "hell," one of his missions in life.




MERCI BEAUCOUP TO THE DAUBIN & DUFFOUR FAMILIES FOR THEIR WONDERFUL HOSPITALITY.


FOR PHOTOS OF ANDRE & SIMONE,
CLICK HERE.