After I left the main building at Chenonceau, I walked past the formal garden and across the lawn to the château’s Orangerie, where I had a reservation for lunch.
You’ll never guess what I had for a starter. At the beginning of this series of notes about my 2016 visit to France, I mentioned that I planned to concentrate on classic bistro cooking and on period rooms. Over time, and without intent, that sort of narrowed into a running comparative analysis of a variety of French onion soups and four-poster beds.
The main: Suprême de Volaille Roti, Legumes de Jardin, Sauce Champignon.
Boneless chicken breast with a mushroom sauce, and vegetables fresh from the garden. This dish—this entire meal—was worthy of the location, which is the highest possible praise I can give it. French haute cuisine at its best, perfectly prepared and beautifully presented.
I’ll remember this elegant, delightful meal for a long, long time.