We had an excellent lunch in Volnay at the Auberge des Vignes, a small place overlooking the vinyards of Volnay, Pommard and Mersault.
|Pommard and vineyards from the restaurant|
- Rabbit terrine (Craig) and oeufs en meurette (Valyn), a burgundian speciality of poached eggs in a red wine sauce. We were neutral on the rabbit but Valyn gave a way thumbs up on the eggs.
- Duck two ways - roasted breast and confit leg (Craig) and salmon wrapped in proscuitto (Valyn). The duck was great, and Valyn says she's found a new way to prepare salmon.
- For dessert, pear chutney (Craig) and fromage blanc (Valyn), another local specialty of soft white cheese served with sugar. Neither did much for us.
|Houses in Puligny-Montrachet|
|Town Hall in Mersault|
|Wine bar break in Mersault|
|Vineyard worker's storage and shelter|