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.
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