She is brave. I've been a chicken myself.
In the old days we put up pictures. When we had the SI beach party, an the meet at the Brewery (back when Jill was still our webmistress) we put a bunch of pictures up.
We had spectacular weather in the wine country this weekend- I might put a picture or two up. The wildflowers were blooming everywhere, and we got some really wonderful panoramas of vines, and flowers, and antique buildings. What a perfect weekend.
And just FYI- I thought Bistro Jeanty in Yountville was perfection itself. We much preferred it to Bouchon, thought I'm glad I tried Bouchon. At Bouchon we ordered the parsnip soup with creme fraiche, the lobster bisque, the mussels, and the chicken with goat cheese tart. The parsnip soup was out of this world, and everything else was fine (though I didn't eat the mussels- and my husband got one bad one.) The fries were supposed to be fantastic at Bouchon- I'm not sure they're that much better than high end french fries anywhere.
Now Bistro Jeanty was amazing- and a much better deal as well. The tables are (imo) must more comfortable, and you feel more private, since in Bouchon you are crammed kind of close together.
Jeanty has a typical French country menu- lots of pates, potted rabbit, snails, simple salads, an amazing cream of tomato soup with puff pastry (the restaurant is famous for it), and for entres they have steak au poivre, house cured salmon and trout, sole meuniere:
bistrojeanty.com
We had the tomato soup (along with everyone else in the restaurant), and my husband had a salad. I ordered the special tart of carmelized onions and goat cheese, and then we shared and order of roasted marrow bones.
We also shared a dessert of Chocolate creme brulee- a really tasty tasty treat.
What a meal. So if you are going through Yountville, please consider trying Bistro Jeanty. They do book up, so make sure you have reservations. And make sure you also stop at the Bouchon bakery- you've got to try their French macaroons- which are light meringue like cookies- in pistachio, hazelenut, caramel, vanilla, and chocolate. |
