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To the commenter who didn’t know who Jean-David Groff-Daudet is: he is the Burgundian chef who brought one of the great, wine-friendly dishes to the menu at Marche Bacchus when he was chef there two years ago.
He originally fed them to us during his short stay as Executive Chef at Pamplemousse.
For the uninitiated, oeufs en meurette (poached eggs in red wine sauce), are one of the classics of French country cooking.
They are lip-smackingly unctuous, and guaranteed to elicit eager fork duels on any table at which they appear.
They cost $13 at MB and go great with a perfumy Volnay or a premier cru Pommard, or perhaps, even a subtle (not-too-fruity) Oregon pinot noir.
Here is an easy-to-follow recipe for all of you eager home cooks out there.
Just thought you’d like to know.
MARCHE BACCHUS
2620 Regatta Drive.
Las Vegas, NV 89128
702.804.8008
Easy to follow recipe my ass. That wasn’t very nice, ELV.
A recipe in French ???? I agree with Rachelle, not nice at all.
Oh come on people. It take about 60 seconds to find several good English recipes to cover the main idea on Google. Do a Google translate on the page John gave you and the differences are simple to see. It’s far more difficult to make a good poached egg than figure out how to make the French recipe. I have several onions that need cooking up and a few fresh farm eggs in the fridge. I know I’ll be doing it up over the weekend. It looks better than the onion soup that I was going to make.
LOL! John, you are such a card!
Dear Mr. Curtas, this is NOT the same dish that chef Jean-David “created” over two years ago. The only thing they have in common besides the French name is the same old saute pan that it was cooked in.
The sauce actually comes from bones that were carefully roasted and painstakingly reduced and skimmed for over 10 hours. All the ingredients come from different sources and the quality of the same and the cooks that make it are far superior than before.
Respectfully yours,
Jean Paul